ingredients + prep
Ingredients:
-Red pepper hummus (any hummus of choice)
-Sweet potatoes
-Idaho potatoes
-Brussels Sprouts
-Wild caught sockeye salmon
-Garlic
-Dijon mustard
-Parsley
-Dill
-Avocado mayo (any mayo of choice)
-Avocado oil
-Full fat greek yogurt
-Lemon
Preparation:
Baked the brussels sprouts for about 30 minutes at 350 degrees, seasoned in pink himalayan salt, black pepper, red pepper, turmeric, and drizzled it in EVOO. Chopped up my potatoes (chop to preferred size) and cooked them separately in avocado oil, until crispy. The Sockeye salmon was cooked alongside the brussels sprouts, which was seasoned with dijon mustard, a squeeze of lemon, turmeric, pink himalayan salt, black pepper, and freshly minced garlic. The salmon only needs to be baked for 15-17 minutes. Once everything was cooked, I topped my Idaho potatoes with a teaspoon of avocado mayo, a teaspoon of green yogurt, fresh parsley and dill.
-Red pepper hummus (any hummus of choice)
-Sweet potatoes
-Idaho potatoes
-Brussels Sprouts
-Wild caught sockeye salmon
-Garlic
-Dijon mustard
-Parsley
-Dill
-Avocado mayo (any mayo of choice)
-Avocado oil
-Full fat greek yogurt
-Lemon
Preparation:
Baked the brussels sprouts for about 30 minutes at 350 degrees, seasoned in pink himalayan salt, black pepper, red pepper, turmeric, and drizzled it in EVOO. Chopped up my potatoes (chop to preferred size) and cooked them separately in avocado oil, until crispy. The Sockeye salmon was cooked alongside the brussels sprouts, which was seasoned with dijon mustard, a squeeze of lemon, turmeric, pink himalayan salt, black pepper, and freshly minced garlic. The salmon only needs to be baked for 15-17 minutes. Once everything was cooked, I topped my Idaho potatoes with a teaspoon of avocado mayo, a teaspoon of green yogurt, fresh parsley and dill.
