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Baked Salmon over Buttered Rice with Roasted Brussels Sprouts drizzled with Sundried Tomato Cream

Salmon is such a great fish. I love seafood, but when it comes to eating fish filets, salmon is hands down my favourite. I do enjoy other types, but I find they can be quite bland or dry if not prepared correctly. Salmon, however, is full of flavour and is completely versatile when using in your dishes.

My husband tends to roll his eyes when I say there will be fish for dinner, but not with this salmon. Especially with the way its made. I am not a fan of frying my salmon in a pan. There is no need to fry, my opinion with salmon filets is slow and steady leads the race. Put it in the oven and let it do its thing.

I have been on a vegan journey for about the past 3 months, but I have to say I am starting to get weak. The reason I had decided to go vegan was to be healthier and eat clean, however I felt that at times I was missing the “fullness” when eating whole meals. This dish is very healthy and is definitely clean eating. I felt full and loved every bite. Like I said before, I am a sauce girl. I always need a dip, and this sundried tomato cream had a tanginess that complimented the brussels sprouts and salmon perfectly.


Baked Salmon

  • 2 x 300g salmon filet

  • 2 yellow onions, chopped

  • 4 garlic cloves, peeled

  • 2 tsp sumac

  • 1 lemon, sliced

  • 3 tbsp olive oil

  • Salt and Pepper

Buttered Rice

  • 1 cup rice

  • 2 cups water

  • 1 tbsp butter

Preheat oven 200 C.

In a small baking sheet add 1 tbsp olive oil. Add 2 tbsp of olive oil on the filets and season with sumac, salt and pepper. Add onions and garlic along the sides of the salmon and top with lemon. Cook in the oven for about 15 minutes, until the salmon is light pink.

In a small pot cook rice, and once fully cooked add 1 tbsp of butter.


Roasted Brussels Sprouts

  • 300g brussels sprouts, cleaned and sliced in half

  • 2 tbsp olive oil

  • 1 tsp onion powder

  • 2 tsp cumin

  • 1 tsp dried cilantro

  • Salt and Pepper

Preheat oven 200 C.

On a large baking dish add all of the ingredients and massage the brussels sprouts until well combined. Bake for 20 minutes, until crispy and fully cooked.


Sundried Tomato Cream

  • 200g sour cream

  • 50g sundried tomatoes

  • 1 tsp onion powder

  • 1 lemon, juice

  • Salt and Pepper

In a blender add all of the ingredients and pulse until you reach the consistency you like. If you would like it to be thinner, add more lemon juice.

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