Lemon Dill Salmon with Roasted Brussels Sprouts

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!