Makes
2
INGREDIENTS
- 2 salmon portions
- 1/2 yellow onion
- 1 eggplant small
- 10 cherry tomatoes
- 1 lemon juiced
- 3 cloves garlic minced
- 3 Tbsp olive oil
- 2 cups brussels sprouts halved
- 2 Tbsp vegetable oil
- 1/2 cup parmesean freshly grated
METHOD
- Preheat your oven to 400F.
- In a small bowl, whisk together the olive oil, lemon juice and minced garlic.
- Thinly slice the onion and eggplant, you can use a knife or mandolin. – You could use carrots, peppers, or even some cut up potatoes would be delicious as well. These are just some of chef Micah’s favourites.
- In a large bowl, place the cherry tomatoes, onion and eggplant, pour ½ of the garlic sauce and mix together until all the vegetables are coated. Salt and pepper TT.
- Divide the vegetables in 2 separate parchment sheets and place the salmon portions on top, then drizzle with remaining garlic sauce. Sprinkle more salt and pepper, then fold the parchment closed. – The vegetables are placed on the bottom partially so that when the salmon cooks its juices will cook into the veggies, but also for presentation sake it’s nicer for the salmon to be on top & cherry tomatoes on the side.
- Toss brussels sprout halves in a bowl with vegetable oil, salt and pepper. Place face down on one side of a baking sheet, and place the salmon packs on the other side. – This is a great trick for when baking brussels sprouts because if you start with them facing down, the flat side will get browned first and you can flip it over once you have achieved your ideal colour. Also, when they all start facing down and you flip them over it’s more organized rather than just tossing them around and hoping for the best!
- Roast in the oven for 10 minutes, then flip over the brussels sprouts and sprinkle the parmesan over.
- Roast for another 5 minutes then remove from the oven, open the packets and enjoy!
