Here's an easy dinner for two that comes together in less than 30 minutes! The salmon and brussels sprouts cook sheet pan style and rice is an easy one pot deal. Little prep time and big flavor to enjoy here!
Time: 30 minutes
Ingredients: For the Salmon
2 salmon fillets
4 Tablespoons of soy sauce
4 tablespoons of olive oil
2 tablespoons of honey
1 tablespoons of finely chopped garlic
1 tablespoon of fresh grated ginger
salt and pepper
For the Brussels sprouts:
1/2 pound of Brussels sprouts
For the rice:
1/2 cup of uncooked basmati rice
1 cup of coconut milk
1 garlic clove, peeled and smashed
pinch of saffron
pinch of salt
Baking tray, tin foil, small pot with lid.
Preheat oven to 425 degrees and line baking tray with tin foil.
In a small pot add rice, coconut milk, garlic clove, saffron, and salt. Bring to boil before turning to simmer and covering with lid. Should take about 15 minutes to cook until rice has absorbed all the liquid. Remove garlic clove when rice is done and stir rice to get saffron to create that golden color.
Meanwhile add soy sauce, olive oil, honey, chopped garlic, ginger, salt and pepper to a bowl. Stir with spoon to combine and set aside.
Place salmon fillets on center of tray skin side down ( if skin was not removed). Evenly spoon over soy sauce mixture onto each fillet.
Slice Brussels sprouts as thin as possible and spread out on either side of salmon. Drizzle with olive oil and add some salt if desired.
Place in oven to for 10-12 minutes. Salmon is done when its an even pink all the way through and easily flakes apart.
Plate up, serve and enjoy!