Garlic Herb Crusted Salmon with Charred Brussel Sprouts and Yellow Rice

Garlic Herb Crusted Salmon with Charred Brussel Sprouts and Yellow Rice

College was a turning point for my food pallete, I was used to the simple things like chicken, italian, mexican, etc. Salmon was something I was always reluctant to try because I always felt like it was a weird texture. One day a friend made it for dinner and basically forced me to try it. To make a long story short, I ate all of the salmon that night. 

Salmon has a very interesting texture, meaty and slightly slimy - it should also be well seasoned. I’ve played with it over the years and I found that Old Bay and Lemon compliment the fish very well. For this recipe I decided to add a little more flavor with some thyme and fresh garlic. 


2 pounds of Salmon
1 teaspoon of salt
1 teaspoon of black pepper
1.5 teaspoons of garlic powder
1 tablespoon of Old Bay Seasoning
1 bunch of thyme
2 cloves of garlic (minced)

Rinse Salmon and pat dry. In a mixing bowl add all dry ingredients. Rub dry ingredients on Salmon. Sprinkle minced garlic and lay thyme sprigs across fish, add lemon slices and bake on 375 for 30 mins or until cooked to your preferred temperature. 

Brussel Sprouts

Rinse brussel sprouts. Heat pan with oil and add sprouts. Let those sweat for 1 min then add balsamic glaze and cover for 5-7 minutes. Then DONE. 


Rinse rice three times to remove excess starch. Add 2.5 cups of water. Boil uncovered for 20 mins or until water boils out, then cover the pot and let rice steam for 5-7 mins. Uncover and fluff with a fork.  


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