Rosemary Lemon Salmon With Capers
Rosemary Lemon Grilled Salmon With Capers
- 4 4 oz almond milk
- 1 tbsp Lemon Slices
- 1 tbsp Brussel Sprouts chopped
- 1 Roma Tomatoes cut in thin, round slices
- 1 tbsp Sea Salt or 1 tsp Tamari
- Preheat grill to medium high heat or oven to 375 degrees. Brush fillets with olive oil and sprinkle with salt and pepper.
- Place fillets in aluminum foil. Then sprinkle with rosemary, and lay the lemon slices directly on top of the fish. Next using your hands to place capers on top of the lemons on the fish.
- Close the foil around the fish and seal tightly on all sides. Place on grill for 10 minutes or in oven for about the same amount of time. After ten minutes, remove from heat source and let sit at room temperature for another 5 minutes.
- Serve immediately. Also good cold as leftovers.
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.