Homemade: Baked salmon with Brussels sprouts and beetroot

Warning: These salmon pics aren’t the most flattering, as they seem to have beaded up with oil for some reason (anyone out there know how to avoid this)!? 

Anyway, having returned from Canada recently, I’ve now got a freezer full of Alaskan salmon filets — bright orange ones with firm meat and lots of flavour. So, not knowing what else to do, I rubbed some olive oil into it (which might not have been necessary) and threw a bit of salt and dill over top.

The Brussels sprouts kept the salmon company in the oven, and the entire meal was served with some beetroot chunks, which were pre-baked earlier (no seasoning). Perhaps not the best meal ever, but healthy (minus the beads of oil)…


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