Friday, August 1, 2014

Rosemary Garlic Salmon, Coconut Brussels Sprouts & Sweet Potato Fries

We bought wild-caught salmon fillets from Trader Joe’s, so tonight we made Rosemary Garlic Salmon for dinner.  My rosemary plant on my porch has been growing like crazy – so I thought it would be perfect to incorporate into our meal.   

The fillets came frozen in vacuum-sealed bags, so this morning I put them in the refrigerator to defrost.  They were still slightly frozen when I got home from work, so I put the bags in a bowl of cool water to finish thawing them out.  Just a note, ours were a bit thinner than normal salmon fillets, so you may need to adjust your cooking time depending on the cut of your fish.  Also, we really enjoy garlic, so one clove was great for us, but if you aren't as much of a fan, you may want to reduce the garlic and make sure yours is very finely chopped.  

The recipe was incredibly easy and only has a few ingredients!

Rosemary Garlic Salmon (adapted from In Sock Monkey Slippers)

·        2 medium sized salmon fillets (if frozen, thawed out completely).
·        1 fresh garlic clove, minced  
·        1  8” sprig fresh rosemary, chopped
·        1/8 tsp sea salt
·        1/4 tsp black pepper

1. Preheat oven to 425 degrees.

2. Place salmon fillets on a baking sheet lined with parchment paper.

3. Rub the salmon with the rosemary, salt, pepper, and garlic.    

4. Roast in oven for 10 – 12 minutes until the salmon is flaky (adjust depending on the thickness of your fish, but do not overcook). 

We served the salmon with Coconut Brussels Sprouts and Sweet Potato Fries (recipes below).  I’ve made this version of brussels sprouts several times now and love them.  If you don’t think you like this vegetable, give it a try this way and I’m sure you’ll change your mind.   

Coconut Brussels Sprouts (adapted from How Sweet Eats)


·        1 lb brussels sprouts, stems removed and quartered
·        ¼ tsp sea salt
·        ¼ tsp black pepper
·        Pinch of nutmeg
·        1 ½ T coconut oil, melted
·        2 T cream of coconut
·        3 T shredded coconut, toasted


1. Toss your quartered brussels sprouts in a bowl with the salt, pepper, and nutmeg.  Drizzle with the melted coconut oil and toss. 
2. Put shredded coconut in the oven to toast – keep an eye on it while working on the other ingredients to make sure it doesn’t burn. 

3. Heat a large skillet over medium-high heat and once hot, add the brussels sprouts.  Cook 6-8 minutes until slightly charred. 

3. Reduce heat to low and stir in the cream of coconut and 2 T of the toasted coconut.    

3. Serve topped with the remaining toasted coconut. 

Baked Sweet Potato Fries (a mix of these three recipes: Spoon University, Women’s Health Magazine, and Damn Delicious)


·        2 large sweet potatoes, peeled
·        2 T unsalted butter
·        2 T olive oil
·        1  6” sprig fresh rosemary, chopped
·        2 cloves garlic, minced
·        1 tsp sea salt
·        ¼ tsp freshly ground black pepper
·        ½ tsp smoked paprika
·        2 T grated Parmesan cheese

1. Preheat oven to 425 degrees.

2. Cut your peeled sweet potatoes into ¼” matchsticks.
3. In a small saucepan, melt the butter and olive oil over medium heat.  Stir in the rosemary and garlic. 

4. In a bowl, drizzle the butter mixture over the potatoes and toss with the salt, pepper, and paprika.

5. Place a sheet of aluminum foil on a baking sheet and lightly grease to ensure the fries don’t stick. . 
3. Arrange the potatoes on the baking sheet in one flat layer so they don’t touch and bake in the upper part of the oven, turning every 10 minutes, until lightly browned and crispy, about 20 – 30 minutes. 
3. Top with Parmesan cheese and serve.

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