For 4 servings
Prep and cook time: 1 hour
Cannot be frozenIngredients:
425 g | 15 oz | 3 cups brussels sprouts
1 large broccoli head, prepared into large florets
1 small onion, cut into wedges
4 tbsp olive oil
3 tbsp coconut aminos
2 tbsp apple cider vinegar
5 - 6 vine tomatoes
2 rosemary sprigs, roughly torn
2 thick wild salmon steaks, pin-boned
1/2 lemon, cut into half-moon slices
2 tbsp extra-virgin olive oil, for drizzling
freshly ground black pepperMethod:
1 Preheat the oven to 200°C (180° fan) | 400F | gas 6.
2 Blanch the brussels sprouts and broccoli in a large saucepan of salted, boiling water for 3 minutes. Drain well and set aside to cool.
3 Once cool enough to handle, toss with the onion, olive oil, coconut aminos, vinegar, rosemary, and plenty of salt and pepper in a large roasting tray. Dot the tomatoes around the tray.
4 Roast for 20-25 minutes until lightly charred at the edges. Arrange the lemon slices on the salmon steaks and season with salt and pepper.
5 Place them on top of the roasting vegetables in the oven. Roast for a further 10-15 minutes until the salmon steaks are cooked through; they will be firm to the touch with a slight spring.
6 Remove from the oven and serve with a drizzle of extra-virgin olive oil on top.