Salsa Verde Salmon Fillet with Brussels Sprouts & Fingerling Potatoes - Innit

Ingredients

4 Servings

Meat & Seafood

  • Wild Atlantic Salmon 1 1/2 lb

Spices

  • Black Pepper 3 pinches

  • Kosher Salt 5 tsp

Produce

  • Lemon 1

  • Fresh Oregano 1/2 bunch

  • Italian Parsley 1/2 bunch

  • Fresh Fingerling Potato 1 1/2 lb

  • Red Onion 1/2

  • Brussels Sprouts 1 lb

Pantry

  • Olive Oil 17/32 cup

Canned/Bottled Goods

  • Pickled Caper 1 Tbsp

Preparation

  1. Preheat

    Preheat the oven to 425F. Line two sheet pans with foil.

    Connect Oven
  2. Bake Potatoes

    Season potatoes on prepared baking sheet. Bake for 25 minutes, cut side down.

    • 1 pinch Black Pepper
    • 1 1/2 Tbsp Olive Oil
    • 1 tsp Kosher Salt
    • 1 1/2 lb, halved Fresh Fingerling Potato
  3. Cook Brussels Sprouts

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

    • 1 lb, halved Brussels Sprouts
    • 1 Tbsp Olive Oil
    • 1 tsp Kosher Salt
    • 1 pinch Black Pepper
  4. Season & Bake Salmon

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

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

    • 2 tsp Olive Oil
    • 1 pinch Black Pepper
    • 1 tsp Kosher Salt
    • 1 1/2 lb Wild Atlantic Salmon
  5. Flavor Creation

    Combine all ingredients in a small bowl.

    • 1 Tbsp, finely chopped Pickled Caper
    • 1/2 bunch, finely chopped Fresh Oregano
    • 1/2 bunch, finely chopped Italian Parsley
    • 1 tsp Kosher Salt
    • 1, zested and juiced Lemon
    • 1/4 cup Olive Oil
    • 1/2, finely diced Red Onion
  6. Plate, Serve and Enjoy!

    Pair with good music.

    • 1 cup Salsa Verde

Nutrition

  Amount per
serving
Daily value percentage
Calories 660 kcal  
Total Fat 39.0 g 50%
Total Saturated Fat 6.0 g 29%
Unsaturated Fat 33 g  
Low Cholesterol 95 mg 31%
Sodium 3070 mg 130%
Total Carbohydrate 38 g 14%
Good Source: Fiber 10 g 34%
Sugars Total 5 g  
Excellent Source: Protein 41 g 82%
Excellent Source: Vitamin C 133 mg 150%
Calcium Ca 174 mg 15%
Good Source: Iron 6.5 mg 35%
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By Innit Culinary Team