🥄Ingredients:
🔸2 tablespoons of extra-virgin olive oil
🔸2 tablespoons of soy sauce
🔸4 (6-ounce) salmon filet
🔸1 bunch of salad, roughly chopped
🔸12 ounces of halved, steamed Brussels sprouts
🔸½ cup of fresh blueberries
🔸¼ cup of pumpkin seed
🔸¼ cup of pomegranate seed
🥄Lemon-Cayenne Dressing:
🔸2 tablespoons of lemon juice
🔸1 tablespoon of honey or maple syrup
🔸2 teaspoons of Dijon mustard
🔸¼ to ½ teaspoon of cayenne pepper (adjust to taste)
🔸½ teaspoon of salt
🔸¼ teaspoon of black pepper
🔸⅓ cup of extra-virgin olive oil
🥄Instructions:
Gently coat the salmon filet with the soy sauce and olive oil. Let them marinate for 15 minutes.
Meanwhile, prepare the dressing by whisking together lemon juice, honey, Dijon mustard, cayenne pepper, salt, and black pepper. Gradually whisk in the olive oil until emulsified.
In a large bowl, combine the chopped salad and Brussels sprouts. Pour half of the dressing over the greens and massage it into them for 30 to 60 seconds, until they start to soften. Add the blueberries, pomegranate seed and pumpkin seed, and toss to combine.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Place the salmon filet on the prepared baking sheet, skin-side down if they have skin.
Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the filet.
Once done, remove the salmon from the oven and let it rest for a few minutes before serving.
