Salmon & Brussels Foil Packets
Tender, flaky salmon with brussels sprouts in the most addicting sauce. This whole meal is prepared AND cooked in an aluminum foil packet. The easiest recipe, with no mess and no cleanup. Customize with whatever greens you like.
- 1 6-8oz salmon filet
- 3 tbsp coconut aminos
- 1 tsp oilve oil
- 1 inch ginger, peeled and finely sliced
- 1 tsp agave
- 1/2 birds eye chili, thinly sliced
- 10 brussels sprouts, sliced thinly or shaved with a mandolin
- Preheat oven to 200C/395F.
- Tear off two large sheets of aluminum foil and stack them on top of eachother.
- Place the salmon filet in the center of the sheets and pull edges up around, creating a boat to catch your sauce.
- Pour over the coconut aminos, olive oil, and agave. Add the ginger and sprinkle over the chilis.
- Lay the brussels* (see recipe note) over the top of the salmon and seal up the boat by bringing all sheets together and rolling to seal.
- Place the sealed foil packet in the oven for 15-18 minutes, depending on size. My filets were 8oz so I do the full 18 minutes, but a 6oz portion you might check around 16 minutes. Tested with a fork, the salmon should be pink, tender, and flaky.
- Remove brussels and salmon from foil to a plate. Pour remaining sauce from the packet over everything.
- Finish with fresh crack of black pepper.
* You can use broccolini, asparagus, or green beans instead of Brussels sprouts here with the same delicious effect.