Wild Salmon w/ Lemon Cilantro, Roasted Brussel Sprouts & Quinoa

Gluten & Dairy Free

Most times when I do salmon, I bake it with dill.  It’s such a simple, powerful pair that tastes fantastic, however, this time I wanted to try something different with another one of my favorite herbs:  cilantro.  Here’s a really simple recipe below that’s packed with protein and green cilantro goodness.


wild salmon
brussel sprouts
white onion (chopped)
garlic (minced)
olive oil
lemon juice
butter or earth balance
salt & pepper


The brussel sprouts..

  • Preheat oven to 450 degrees.
  • Rinse the brussel sprouts and chop off the stems of each piece.  Cut large sprouts in half.
  • Add brussel sprouts, chopped white onions and minced garlic in a square baking pan or glass casserole pan.  Stir in generous amounts of olive oil, a tablespoon or so of lemon juice, salt and pepper.
  • Roast in oven for approximately 30-35 minutes.  Every 10 minutes, check and stir.  You want a fork to be able to go through a sprout, but you want it to still be firm (not mushy).

The quinoa..

  • In a pot, add dry quinoa (about 2 cups).
  • Add water until the water line is about 2 cm above the quinoa line.
  • Heat over stove top on high.  Once it starts boiling, reduce heat to medium, stirring occasionally with a fork (to keep the consistency fluffy).
  • Once water has evaporated, turn off heat.
  • Stir in a tablespoon of butter, salt & pepper to taste.

The cilantro-lemon topping..

  • Chop long stems off of cilantro.
  • In a medium pan, heat olive oil on medium heat.  Add cilantro and stir in oil for about 2-3 minutes.  Stir in squirts of lemon.  You want the cilantro to soak in the juices, but you don’t want to overcook it so much that it wilts.  Remove cilantro-lemon juice and set aside.

The salmon..

Usually I like to bake salmon.  However, this time since I was using the oven to roast the brussel sprouts, I decided to pan fry instead.

  • In the same pan, heat olive oil to medium heat.
  • Add wild salmon filet.  Saute for about 3 minutes, add tablespoon or so of water to lock in the moisture.
  • Flip and saute the other side for another few minutes.  Do not overcook.  You want the outer skin to be cooked to a light pink, but the inside to stay seared and moist (deeper pink color).
  • Serve on a plate, add the cilantro-lemon topping on top and enjoy!



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