1 PAN MEAL SALMON AND SPUDS

Aloha Flex Appealers! Here is a recipe from my new Fit Cooking Book Volume 3, coming out very soon! It’s one of my 30 minute Fit Cooking Recipes!

Recipe: Salmon, Sprouts, Spuds

PRE: 10 MIN. COOK: 25 MIN.

INGREDIENTS: SALMON FILLETS, 2 LBS. BRUSSELLS SPROUTS, DOZEN SMALL YUKON POTATOES.

PREHEAT OVEN 400 DEGREES

DIRECTIONS: RINSE & CUT BRUSSELS SPROUTS IN HALF LENGTH WISE, PULL AS MANY LEAVES OFF AS YOU CAN AND KEEP THEM (DON’T THROW AWAY, AHEM HUSBAND DENNIS- EEK!) SCRUB POTATOES, CUT IN HALF OR NOT. TOSS BOTH IN OLIVE OIL. SPRINKLE WITH SEA SALT. PLACE ON LINED BAKING SHEET. I USE FOIL OR PARCHMENT PAPER. BAKE 10-15 MIN. DEPENDING UPON YOUR OVEN.

SALMON: PUT ON LINED BAKING SHEET. RUB OR MASSAGE 🙂 WITH EXTRA VIRGIN OLIVE OIL AND MINCED GARLIC. MELT A SCOOP OF BUTTER (I USE THE BUTTER FROM A GRASS-FED COW, I THINK IT’S KERRYGOLD), ADD SCOOP OF GARLIC AND SQUEEZE OF FRESH LEMON. SUPER PROUD THAT WE HAVE LEMON TREES THAT PROVIDE US WITH LEMONS DESPITE MY NON-GREEN THUMBS.

AFTER 10-15 MIN., PUT SALMON INTO THE OVEN WITH THE Brussels sprouts AND POTATOES. FORK TEST THE POTATOES TO SEE IF THEY ARE SOFT, THEN THEY ARE DONE. REMOVE FROM OVEN. TURN THE HEAT TO BROIL AND BLAST THE SALMON FOR 2-4 MINUTES WATCHING THE WHOLE TIME, UNTIL CRUST IS FORMED. BEST PART. DON’T SKIP THIS PART.

SERVE ALL TOGETHER WHILE HOT. TO YOUR HEALTH! ENJOY! ALOHA!

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