|15 min||30 min||45 min||2|
|227 gm||Atlantic salmon, wild (skinless)|
|10 sprout||Brussels sprouts|
|3 tbsp||Extra virgin olive oil|
|1 clove(s)||Garlic (minced)|
|1 pinch||Salt (to taste)|
|1 dash||Black pepper (to taste)|
|1 medium||Lemon (thinly sliced)|
|1 sprig(s)||Dill, fresh (chopped)|
Preheat oven to 400 degrees. Cut a piece of aluminum foil, approximately 12 inches long, and place salmon in centre.
In a small bowl, mix 1 tbsp olive oil with garlic.
Season the salmon fillet with salt and pepper. Drizzle with the olive oil/garlic mixture. Top with chopped dill and lemon slices. Wrap salmon and place on a cookie sheet.
Place Brussel sprouts around the salmon pouch and drizzle with olive oil. Sprinkle with salt.
Bake in preheated about 25 - 30 minutes.
Check the Brussel sprouts halfway through to make sure they are not burning. They are ready when you can pierce them with a fork. Salmon is ready when it flakes easily.
Unwrap salmon and serve with Brussel sprouts. Drizzle with fresh squeezed lemon.
To make AIP friendly: Remove pepper
Take out dill for AIP diet.