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Wild Alaska Sockeye Salmon Cubes with Brussels Sprouts, Pumpkin and Pomegranate

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Ingredients
  

  • 🐟 2 fillets of wild Alaska sockeye salmon skinless and diced
  • 💚 1/2 kg Brussels sprouts
  • 🧡 1/2 pumpkin
  • 🩷 1/2 pomegranate
  • 🌱 1 handful of arugula
  • ✊🏻 1 handful of dried cranberries or raisins
  • 🥣 Sliced almonds to taste or pecans
  • ✨ Extra virgin olive oil
  • 🥄 Tamari
  • 🧂 Sea salt
  • 👌🏻 Black pepper

Instructions
 

  • Preheat the oven to 180ºC / 350ºF
  • Wash the Brussels sprouts and quarter them. Peel the pumpkin and dice it
  • Place the vegetables on a baking tray and season with olive oil, tamari and a pinch of salt. Mix and roast for 30 minutes
  • Place the wild Alaska sockeye salmon cubes in a bowl and mix with 2 tablespoons of olive oil, 1 tablespoon of tamari and black pepper. Place on a baking tray and cook for 10 minutes
  • Serve the vegetables as a base on the plate and add the salmon cubes on top
  • Add the arugula, pomegranate seeds, dried cranberries and sliced almonds
  • Drizzle with olive oil and enjoy

Notes

By @myhealthybites