Salmon is roasted with a simple marinade alongside crispy brussels sprouts. Serve with quinoa or brown rice for a easy, balanced dinner!
Less travel recently has meant more successful forays into meal planning! I write out our dinners on this little chalkboard we have in the kitchen (…you know, just like a french restaurant). I usually mix it up between experimental new recipes and tried and true ones. This week I attempted Paleomg’s Almost 5 Ingredient Spaghetti Pie. It was delicious, but a bit time consuming with all of the different steps. Generally, salmon is on the menu twice a week. Just like my mom, I go to Costco and buy a big piece of salmon that lasts us two dinners and usually leftovers too, depending on my boyfriend’s garbage disposal appetite for the week.
It’s no secret that I adore salmon. I really could eat it every day, and I often do. Costco’s salmon, (while farm raised) does provide a very affordable way to eat this delicious and healthy protein several times throughout the week. Some of my favorite ways to prepare salmon are:
- Roasted plain served with these zoodles
- Served with baked cherry tomatoes (I always ask my mom to make this when I go to Santa Monica!)
- In some sort of asian-style marinade served with vegetables and quinoa like the recipe I’m sharing today!
- Oven-roasted with lemon and basil and olive oil
- Eaten as leftovers with salad, like this one
Ah, the list goes on and on.
As I write this post, tonight’s menu is…you guessed it…salmon! Going to serve it with asparagus (yay for spring vegetables!) and sweet potatoes. And now I’m off to Costco to buy my beloved fish. There’s a Costco about a mile away from us, and I go to buy just a few items every week. Today I have to buy coffee, onions, eggs, and salmon. I’ll report back if I return home with something that isn’t on the list, which is usually the case. (Update: I actually stuck to the list and didn’t even buy the onions! Those things weighed like 10 lbs and would have taken up all the space in my backpack).
It’s a good thing I don’t have too many eating out plans already for this weekend, because the smallest salmon size I could pick up for tonight’s dinner was 2.25 lbs. Salmon overload for leftovers, please and thank you! The only things I have planned this weekend are a brunch date with girlfriends at Universal (this restaurant calls itself “richly organic”, whatever that means), subbing for cycle on Saturday and also teaching on Sunday, and it’s supposed to be a glorious 75 and sunny out so I’m hoping to do some Dolores Park lounging! Hope you all have a great weekend!
- 2 lb fresh salmon
- 2 tbsp tamari
- 1 tbsp freshly grated ginger
- Dash of ground turmeric
- 2 tsp honey
- 1 tsp toasted sesame oil
- ½ tsp red pepper flakes
- 4 cups brussels sprouts, cut in half
- Olive oil
- Salt and pepper
- Preheat oven to 400 degrees F
- Toss your brussels in a little olive oil, salt and pepper and place on a baking sheet
- Bake for 15 minutes
- While those are roasting, whisk the tamari, ginger, honey, sesame oil, turmeric and red pepper flakes
- Take the baking sheet out of the oven, and flip and push the brussels to the side to make room for the salmon
- Add the salmon to the baking dish and pour the sauce over the salmon. Use a brush or a spoon to spread evenly
- Bake for another 15 minutes
- Serve and enjoy with chopped green onions and lemon!
If you like this, you’ll love: Salmon Bowls with Miso Dressing
Thanks for stopping by! 
