I’m just returning from a couple amazing weeks of travel up the California coast. No matter how beautiful and refreshing (I have no complaints!), it’s hard to not feel a bit off physically after lots of meals out, sleeping in unfamiliar beds, and a ton of airtime travel. The first thing I do to get back to baseline is hit the kitchen. Lots of balanced, plant-based paleo meals like this one help me feel good ASAP.

Most of my recipes are completely plant-based but I’ve found that salmon helps boost my energy during these transition times. As a rule of thumb, generally go for a combination of protein, healthy fats, and greens particularly when you are in a recovery mode of sorts to get back to equilibrium fast. Both salmon and avocado are packed with protein and healthy fats, while the greens, Brussels sprouts, and herb sauce help support your body’s natural detoxification process. If salmon isn’t your thing, you can incorporate other types of proteins like lentils or beans.

Slow roasting salmon is my favorite method – it’s virtually foolproof! Because it’s roasted at a low temperature, you’ll end up with perfectly flaky salmon each time (it’s way harder to overcook it)! This is a great recipe to try if you are new to cooking fish but also still one of my favorite methods ever.

slow-roasted salmon + quinoa bowl
slow-roasted salmon + quinoa bowl
Ingredients
Serves 2

Slow roasted salmon

  • 1/2 lb thick salmon fillet
  • Mixed herbs (I used chives, rosemary, and thyme)
  • Lemon zest
  • Drizzle of olive oil
  • Kosher salt

Herb sauce

  • 1 cup packed basil
  • 1/4 cup packed chives
  • 2 tablespoons lemon juice
  • 1/4 teaspoon pink salt
  • Freshly ground pepper
  • 1/4 cup olive oil

Brussels sprouts slaw 

  • Handful of Brussel sprouts, shredded
  • Lemon juice
  • Drizzle of olive oil
  • Pink salt and freshly ground pepper, to taste

Serve with:

  • Brussel sprouts slaw
  • Tri- color quinoa
  • New potatoes
  • Baby lettuces
  • Avocado
Method

For the salmon: Preheat the oven to 250°F.  Place the salmon skin side down on a parchment lined baking sheet. Sprinkle with kosher salt and scatter some fresh herbs over the top – I use whatever I have on hand but I love thyme, rosemary, and chives. Add some lemon zest and a drizzle of olive oil. Roast in the oven for 25 – 30 minutes, until you can easily pierce through and flake with a fork.

For the Brussel sprouts slaw: Toss the shredded sprouts with a few generous squeezes of lemon, drizzle of olive oil, and salt and pepper to taste. Mix well and set aside.

For the herb sauce: Combine the basil, chives, and lemon juice in blender. With machine running, slowly blend in olive oil, adding more as needed until sauce blends smooth. Season with salt and pepper to taste. 

To assemble: Gently flake salmon and serve with quinoa, new potatoes, Brussel sprouts, baby lettuces, and avocado.

Enjoy!