Honey Baked Salmon + Roasted Brussel Sprouts + Leeks

This drizzly grey afternoon has brought me to a quiet place.  Sitting calmly, staring out at the dewy plants and sweet birds chirping and frolicking about my small garden, I feel my soul slowly beginning to unwind.  Carefully picking up my new found treasure, a dainty Russian tea cup, I sip my freshly brewed mint tea. It's my new treat. Three to four mint leaves with piping hot water poured directly over. After a good steep it becomes the most delightful and uplifting refreshment. It's been a welcomed soother of late. These last few months  have been full of travel, extended-family time, additional work endeavors and of course maintaining a GAPS lifestyle throughout it all.  Moments like this afternoon are rare indeed.  I truly believe quiet is a necessary piece in the great puzzle of radiant health. Yet even when the opportunity to slow down presents itself, I often find myself avoiding it. I fill each small moment of time with Facebook, Instagram, email, conversation, music, chores, errands, yoga, barre… I have an endless supply of space fillers despite my obvious longing for rest. Am I afraid of the quiet? Perhaps, or am I uncomfortable, simply out of practice?  Well here I sit, attempting to rest, to savor, to enjoy. May this misty summer afternoon imprint upon my memory the beauty of quiet.

On another note, many of you, my dear friends, have inquired about the state of my GAPS journey.  It's been, as expected, a challenge with many ups and downs, especially due to summer travels.  Even amidst it all a few encouraging results have surfaced and encouraged my venture forward.  While grateful for these, I do remain sensitive to many foods, foods needed to rebuild and nourish my body to full health. I finally sought out a GAPS practitioner through a lovely office located in my hometown called Biodynamic Wellness.  I was impressed with their approach from my first phone call.  With their thorough and wise counsel I anticipate much quicker improvements in the following months. I'll do my best to keep you all updated.  Meanwhile I hope you have been enjoying the recipes I share on Instagram.  Hopefully more of them will get a real photo shoot and make it onto this little space of the world too…  I hope the recipes I choose to share during this journey continue to provide you with the motivation and inspiration to get in your kitchen and whip up fresh, healing and invigorating food.

With much love to you all and until we meet again, adéu!

{Roasted Brussel Sprouts + Leeks}

1.5 lbs Brussel Sprouts, organic, fresh + halved or quartered
2 tbsp Ghee, organic + pastured/grass-fed or Coconut Oil, organic, extra-virgin + cold-pressed
1 Leek, organic, fresh, sliced into thin discs + pulled apart
Sea Salt, Cetic or Himalayan
Black Pepper, freshly cracked

Preheat oven to 350 degrees. Place all the above ingredients in a bowl and toss until brussel sprouts and leeks are well coated.  If using coconut oil it may be advantageous to melt the oil in a sauce pan and then add to bowl. Pour sprouts and leeks onto a medium or large baking sheet preferably with a lip. Spread evenly and place in oven for 30-40 minutes or until golden and crispy. While your sprouts and leeks are roasting prep your salmon. I like to occasionally check and stir the veggies up, even flipping them occasionally to brown both sides. Remove once you are satisfied with their color.

{Honey Baked Salmon}

Wild Alaskan Sockeye Salmon filet, fresh + preferably with skin
1 tbsp Honey, organic + raw
1-2 tbsp Ghee, organic + pastured/grass-fed or Coconut Oil, organic, extra-virgin + cold-pressed
Sea Salt, Cetic or Himalayan
Black Pepper, freshly cracked

Parchment paper
Baking tray

While your sprouts and leeks are roasting, cut your parchment paper and place on tray. Lay filet on baking tray and spread the honey, ghee or oil, sea salt and pepper on the salmon until well covered. Option to fold corners of parchment in and twist at the top to create a pouch or simply leave fish on parchment for non-stick purposes. Both work well. The pouch allows for more flavor and keeps the salmon rare, while the other creates a crispier golden brown finish. Bake for 6 minutes and then check your filet, if you desire it to be more thoroughly cooked continue to bake until desired consistency is reached. If you're still unsure which method to use I recommend giving them both a try! Begin with the parchment wrap for 6 minutes, then open the pouch and place tray towards the top of the oven to brown for 1-2 minutes. I always encourage a close watchful approach once the filet enters the oven.  Ovens have a mind of their own and there is little in this world worse than an overcooked filet… or so says my Love.  Take care and may your attention result in perfectly cooked salmon.  I truly hope you discover a new love in this delightfully simple summer entrée. Bon Appétit!


  1. Beautiful recipe-I'm a huge fan of Brussel Sprouts. :) Good luck with the next steps on your journey, and enjoy the rest of your summer!


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