Ingredients

7 large garlic cloves, crushed and chopped
1/4 cup coconut oil
2 tbsp oregano, finely chopped
1 tsp Himalayan salt or sea salt
1/4 tsp ground black pepper
3 cups brussel sprouts, washed and cut in halves (can use cauliflower florets if brussel sprouts are not in season)
1/2 cup bone broth (see homemade beef broth recipe) or vegetable stock
2 salmon fillets (skin on)
Lemon wedges to serve

Method

Preheat oven to 180 degrees.

Combine 2 cloves of garlic, oil, 1 tbsp oregano, salt and pepper.

Toss the remaining garlic in with the brussel sprouts and set aside.

Heat half of the seasoned oil in a roasting pan and roast the brussel sprouts for around 15 minutes, stirring once.

Remove the pan from the oven. Give the vegetables a stir and place the salmon fillets on top.

Add the bone broth to the remaining oil mixture.

Sprinkle the salmon and vegetable mix with the bone broth (or vegetable stock) and mix, add extra oregano, salt and pepper and bake for a further 10 minutes or until cooked through.

Serve with lemon wedges.

Serves: 2