LEMON HERB SALMON

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LEMON HERB SALMON

Yield 4

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

Ingredients

Marinade:

• 1 cup fresh cilantro, stems and leaves
• 4 cloves garlic
• 1 tsp dijon mustard
• 1 tsp honey
• 1 lemon, zested and juiced
• ½ tsp soy sauce
• ½ tsp red wine vinegar
• ½ tsp sesame oil
• 2 Tbsp olive oil
• 1 cup fresh cilantro, stems and leaves
• 4 cloves garlic
• 1 tsp dijon mustard
• 1 tsp honey
• 1 lemon, zested and juiced
• ½ tsp soy sauce
• ½ tsp red wine vinegar
• ½ tsp sesame oil
• 2 Tbsp olive oil

For Assembly:

• 2-3 lb salmon filet, skinned and deboned
• Kosher salt to taste
• ½ tsp black pepper
• ¼ tsp chili powder
• ¼ tsp paprika
• 1 Tbsp fresh thyme leaves, chopped
• 1 tsp fresh rosemary leaves, chopped
• ¼ cup fresh cilantro leaves, chopped

Instructions

1. In a food processor or a blender combine all the ingredients for the marinade. Blend till smooth and set aside.
2. Line a large sheet tray with foil and place the salmon filet on it. Pat the fish dry and season with the kosher salt, black pepper, chili powder and paprika on both sides of the fish.
3. Take out the sheet tray from the oven and spread the brussel sprouts evenly. Return to the oven and roast until browned and crispy, about 15 minutes. Turn the sprouts over half way through cooking.
4. Bake at 375 for 15 minutes or 3-5 minutes longer depending on the thickness of your salmon filet.

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