Ingredients

4 Servings

Meat & Seafood

  • Wild Atlantic Salmon 680 g

Spices

  • Salt 1/2 Tbsp

Produce

  • Fresh Thyme 1/2 bunch

  • Garlic Cloves 2

  • Brussels Sprouts 450 g

Pantry

  • Black Pepper 3 pinches

  • Olive Oil 3 Tbsp

  • Water 310 ml

Dry Goods

  • Long Grain Brown Rice 120 g

Preparation

  1. Boil Water

    Combine all ingredients in a large pot and bring to boil.

    • 1/2 tsp Salt
    • 310 ml Water
    • 1 pinch Black Pepper
    • 1/2 bunch Fresh Thyme
    • 2 , smashed Garlic Cloves

  2. Cover & Simmer Rice

    Add rice & reduce heat. Simmer, covered, for 40 minutes. Let rest for 10 minutes. Remove garlic & thyme. Fluff rice with a fork.

    • 120 g Long Grain Brown Rice

  3. Preheat

    Preheat the oven to 220C.

    Connect Oven

  4. Cook Brussels Sprouts

    Toss Brussels sprouts & oil on a rimmed baking sheet. Season with salt & pepper. Cook for 18 minutes.

    • 450 g , halved Brussels Sprouts
    • 1 Tbsp Olive Oil
    • 1/2 tsp Salt
    • 1 pinch Black Pepper

  5. Season & Cook Salmon

    Season salmon. Cook for 10 - 15 minutes, let rest for 5 minutes.

    TIP: Why rest? Because proteins continue to cook once removed from the oven!

    • 2 Tbsp Olive Oil
    • 1 pinch Black Pepper
    • 1/2 tsp Salt
    • 680 g Wild Atlantic Salmon

  6. Serve & Enjoy!

    Pair with good music.

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Baby Artichoke

Salad

Nutrition

  Amount per
serving		 Daily value percentage
Calories 490 kcal  
Total Fat 21 g 26%
Total Saturated Fat 3.5 g 17%
Unsaturated Fat 17 g  
Cholesterol 95 mg 31%
Sodium 980 mg 40%
Total Carbohydrate 33 g 12%
Fiber Total Dietary 5 g 19%
Sugars Total 2 g  
Protein 40 g 79%
Vitamin C 89 mg 100%
Calcium Ca 79 mg 6%
Iron Fe 3.5 mg 20%
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By Innit Culinary Team