Sockeye Salmon and Roasted Cabbage

This dinner was so fabulous... and simple... that I have to share!

Lemon Pepper Sockeye Salmon:

Ingredients:
1 large piece of Alaskan Sockeye Salmon (We always cut a large piece in half, so it will serve 2)
McCormick Grill Mates- Lemon Pepper Seasoning
1 cedar plank

Directions:
About 2 hours prior to cooking, you'll need to soak your cedar plank in salted water.

Preheat the oven to 400 degrees.

Coat the sockeye salmon with lemon pepper seasoning.  Place on the cedar plank and bake on the top rack for about 20 minutes.

Lemon Pepper Sockeye Salmon and Roasted Cabbage

Roasted Cabbage:

Ingredients:
1 head of cabbage
2 tbsp. olive oil
4 cloves garlic, minced
1 tbsp. wild mushroom infused Falk Salt (available at Central Market.  Regular sea salt would also work)
1 tbsp. rainbow peppercorns (Trader Joe's sells the peppercorns with a built-in-grinder for $1.99- a steal)

Directions:
Preheat the oven to 400 degrees.

Starting at the stalk end of the cabbage, cut it into 1-inch wide pieces.  Arrange the 4 pieces on a baking sheet.  Brush each side of the cabbage slices with olive oil and sprinkle on the salt and peppercorns.

Bake for 20 minutes, flip the cabbage pieces, then bake for 20 more minutes, or until the edges begin to turn crispy and golden brown.

Roasted Cabbage with Garlic, Wild Mushroom Infused Salt, and Rainbow Peppercorns

Roasted Veggies... Two Different Recipes to Try

After going Keto, I really began to notice how much I enjoy roasted vegetables of various kinds.  We especially enjoy these two recipes, one for Brussels Sprouts and one for Broccoli.  Take your pick, but there really is no wrong choice here.  You will be equally as pleased with each.

Roasted Brussels Sprouts with Bacon and Parmesan:

Ingredients:
8 oz. bacon, chopped into small pieces
2 lbs fresh Brussels Sprouts, (it is important that they are fresh, not frozen for this recipe)
1/2 tsp. salt
1/2 tsp. black pepper
2 cloves garlic, minced
1/4 cup Parmesan cheese, shredded

Directions:
Preheat the oven to 400 degrees.

Cook the bacon in a pot over medium high heat.  Add the Brussels Sprouts and garlic, tossing until they are coated with the bacon drippings.

Spread the Brussels Sprouts and bacon in a single layer on a baking sheet.  Sprinkle with salt and pepper.  Bake for 15 minutes, sprinkle with Parmesan, and bake for another 10 minutes, or until the cheese is golden brown.

Roasted Brussels Sprouts with Bacon and Parmesan

Roasted Parmesan Garlic Broccoli "Chips":

Ingredients:
2 heads of fresh broccoli, cut into small florets ( Again, very important that you are using fresh broccoli, not frozen, for this recipe)
3 tbsp. olive oil
1 tbsp. lemon juice
3 garlic cloves, minced
Sea Salt
Black Pepper
1/4 cup Parmesan Cheese, grated

Directions:
Preheat the oven to 425 degrees.

In a large bowl, toss the broccoli florets and garlic with olive oil and lemon juice until all are coated.  Sprinkle the sea salt and pepper and toss to coat.

In a single layer, arrange the florets on a baking sheet. Roast for about 20 minutes, until the florets are just beginning to brown.

Sprinkle on the grated Parmesan and bake for another 5 minutes.

Roasted Parmesan Garlic Broccoli "Chips"

Roasted and Marinated Cabbage Wedge

These cabbage wedges were a take on raw wedge salad and made for a quick dinner to prepare.  One cabbage will make four servings.

 

Roasted and Marinated Cabbage Wedge:

Ingredients:

1 head cabbage, cut into 4 wedges

6 slices of bacon, cooked and crumbled

1 tbsp. olive oil

1 tsp. Worcestershire sauce

1/2 tsp. lemon juice

1/2 tsp. spicy brown mustard

1/2 tsp. garlic salt

Black pepper

Directions:

 Cut cabbage into four wedges.  Place each wedge onto a sheet of foil.  Whisk together the olive oil, Worcestershire sauce, lemon juice, mustard, garlic salt, and pepper.  Brush each cabbage wedge with the mixture, sprinkle with bacon, and wrap tightly in foil packet.  Bake in a 425 degree oven for 40 minutes. 

Tilapia with Lemon Garlic and Capers with Roasted Bacon Parmesan Brussels Sprouts

Dinner tonight was nothing short of divine.  These two recipes partnered up as the perfect duo.

Tilapia with Lemon Garlic and Capers

Ingredients:

1 tbsp. olive oil

1 tsp. minced garlic (about 2 cloves)

1 1/2 pounds tilapia fillets or other thin white fish fillets (4 small fillets)

Dash of salt and pepper

Juice of 3/4 lemon (about 2-3 tablespoons)

1 tbsp. capers, drained

1 tsp. lemon zest

Directions:

1.)  Warm the olive oil in a skillet. Add the garlic and cook for 30 seconds, until fragrant. 

2.)  Add the fish fillets to the pan and season them with a little of the salt and pepper. Cook them for 3 to 4 minutes, depending on the thickness of the fillets, until the bottoms start to brown. 

3.)  Flip the fillets, pour the lemon juice over them, and season the second side with salt and pepper. 

4.)  Top the fish with the capers. Cook for another 3 to 4 minutes. When the fish is white throughout and flakes easily, remove it to a plate and serve. 

5.)  Top the fish with fresh lemon zest and spoon lemon juice and caper mixture from the skillet over the top. 

Roasted Bacon Parmesan Brussels Sprouts

Ingredients:

8 oz. bacon, chopped

2 lbs. fresh Brussels sprouts

½ tsp. salt

½ tsp. black pepper

¼ cup grated parmesan cheese

Directions:

1.)  Preheat the oven to 400 degrees.   

2.)  Cook the bacon in a pot over medium high heat.  Add the Brussels sprouts and toss until they are coated with the bacon drippings.   

3.)  Spread the Brussels sprouts onto a prepared baking pan.  Sprinkle with salt and pepper.  Bake for 20 minutes.  Sprinkle with Parmesan and bake for 10 more minutes.