Monday, July 30, 2018

monday {menu}

{rustic rooster pinterest}

..mustard salmon bowls.. 

serves: 4
time: 35 m (15 m prep, 20 m cook)
salad dressing:
  1. 1/2 cup olive oil*
  2. 2 heaping tbsp. freshly chopped dill
  3. 2 tbsp. dijon mustard
  4. juice of 2 lemons
  5. 3 tsp. apple cider vinegar
  6. pinch of kosher salt*
  7. pinch of black pepper*
  1. 4 (6-8oz) Salmon Filets
  2. 4 tbsp. olive oil*
  3. Kosher salt and black pepper*
  1. 1 lb. brussel sprouts
  2. olive oil*
  3. kosher salt*
  4. pepper*
  5. 1 head bibb lettuce
  6. 1/2 cup hearts of palm, sliced
  7. 1/4 small red onion, thinly sliced
  8. 2 avocados, halved 
  1. Preheat oven to 375 degrees.
  2. Cut woody ends off of the brussel sprouts, then cut in half lengthwise. Toss with 2 tbsp. olive oil and sprinkle with kosher salt and pepper. Spread on a baking sheet and place in oven, roast for about 20 minutes.
  3. Line a separate baking sheet with parchment paper. Place salmon filets on top. Drizzle each with 1 tbsp. of olive oil and season, to taste, with kosher salt and pepper.
  4. Place in oven and roast until the salmon is opaque throughout, 20 to 25 minutes (depending on the thickness of your salmon).
  5. Meanwhile, In a bowl, whisk together all of the salad dressing ingredients. Set aside.
  6. Tear bibb lettuce into large pieces and separate into two bowls. Top with sliced onion, hearts of palm, and avocado.
  7. When the salmon and the brussel sprouts are ready, add them to each bowl alongside the lettuce and avocado combination.
  8. Drizzle with desired amount of the mustard dressing.
  9. Serve and enjoy!


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