Recipe:
Lemon Dill Salmon:
3/4 pound of Wild-Caught Salmon
1 large Lemon
2 Tablespoons fresh Organic Dill
1 Large Organic Clove of Garlic
1 Tablespoon Extra Virgin Olive Oil
Sea Salt
Pepper (freshly ground)
Directions:
Cut 3 slices of Lemon and set aside. Combine juice of Lemon, minced Garlic, chopped Dill, Extra Virgin Olive Oil, Sea Salt and freshly ground Black Pepper to taste and mix in a bowl. Place the Salmon in a shallow baking pan (lined with foil if desired) then pour dressing on top and place lemon slices on top. Put oven on Broil and cook for about 10-12 minutes depending on oven and desired texture.
Roasted Brussels Sprouts:
Ingredients:
1 Pound of Organic Brussels Sprouts
1-2 Organic Shallots
2 Cloves of Organic Garlic
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Organic Dill
Sea Salt
Directions:
Pre-heat oven to 375 degrees. Cut Brussels Sprouts in half, add Olive Oil, Dill and Sea Salt to taste and place on a baking pan. Put in oven for about 20 minutes, then shake up pan or carefully turn over sprouts with a fork or spatula. Cook for another 10-15 minutes depending on oven.
In a sautee pan combine minced Garlic and thinly sliced Shallots in 1/2 tablespoon of Extra Virgin Olive Oil. Add sea salt or some filtered water to sautee on a medium heat. Once the Brussels Sprouts are roasted, add to the sautee pan for several minutes to combine the flavors.
Bon Appetito!
