Boost Your Brain Power with This Slow Roasted Salmon


  • Slow-Roasted Salmon:
  • 1/2 lb. thick wild salmon fillet
  • Mixed herbs (like chives, rosemary, and thyme)
  • Lemon zest
  • Drizzle of extra-virgin olive oil
  • Sea salt
  • Herb Sauce:
  • 1 cup packed basil
  • 1/4 cup packed chives
  • 2 tablespoons lemon juice
  • 1/4 teaspoon sea salt
  • freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • Brussels Sprouts Slaw:
  • Handful Brussels sprouts
  • Lemon juice
  • Drizzle of extra-virgin olive oil
  • Extra ingredients:
  • Sea salt and freshly ground black pepper, to taste
  • 1 avocado, sliced
  • Two handfuls baby lettuces
  • Optional: tri-color quinoa and/or new potatoes


Step 1

For the salmon: Preheat the oven to 250°F.

Step 2

Place the salmon skin side down on a parchment lined baking sheet.

Step 3

Sprinkle with sea salt and scatter some fresh herbs over the top – use whatever you have on hand but some favorites are thyme, rosemary, and chives. Add some lemon zest and a drizzle of olive oil.

Step 4

Roast in the oven for 25 to 30 minutes, until you can easily pierce through and flake with a fork.

Step 5

For the Brussels sprouts: Toss the shredded sprouts with a few generous squeezes of lemon, drizzle of olive oil, and salt and pepper to taste. Mix well and set aside.

Step 6

For the herb sauce: Combine the basil, chives, and lemon juice in blender.

Step 7

With machine running, slowly blend in olive oil, adding more as needed until sauce blends smooth. Season with salt and pepper to taste.

Step 8

Top each bowl with the herb sauce.

Nutritional Information

Nutritional analysis per serving (half of the recipe): Calories 565, Fat 47g, Protein 26g, carbohydrate 14g, Sodium 649mg

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