Perfectly cooked fresh wild sockey and roasted Brussels sprouts.

Perfectly cooked fresh wild sockey and roasted Brussels sprouts.

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  • Posted: August 10, 2018 06:01

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  • Posted: August 10, 2018 06:01

    carmenE

    SALMON Extra virgin olive oil 1 pound of fresh sockey salmon 2 garlic cloves minced 1 tsp of pink Himalayan sea salt 1 tsp black pepper 1sp garlic powder Sprinkle of onion podwer 1tsp smoked paprika Brussel SPROUTS 2 cups of brussel sprouts Drizzle of extra virgin olive oil Pink Himalayan sea salt to taste 1/2 tsp black pepper PARMESEAN CRISPS Pinch of Parmesan cheese Set oven to 400 degrees. Wrap salmon in tinfoil all the way around to make a little packet. Run the salmon with oil and spices and too with fresh minced garlic, seal and check after 15 minutes. Don't let it overcook! Needs to look like it's almost undercooked. Toss brussel sprouts with oil salt and pepper. Bake wit the salmon on separate cookie sheet uncovered for 20 mins. Parmesan also cooks at 400 but only for 3-5 minutes