Recipe: Boost Your Brain Power with This Slow-Roasted Salmon

Leah Rosenbaum
July 20, 2017

Your brain is made up of a lot of fat and protein. Does it make sense that our diets are low in both of these food groups? Not so much.

As part of our Los Angeles summit, Brain Power: Food, Tech and Genomics, Lily Kunin, plant-based cook, health coach, and author of Good Clean Food , hosted an interactive cooking workshop in Santa Monica last night. Today, Lily is sharing her slow-roasted salmon & quinoa bowl recipe with us.

Not only is this bowl delicious, but salmon is high in omega-3’s which are essential for brain functioning. As an added boost, Lily suggests topping your bowl with toasted walnuts which are high in DHA, an omega-3 fatty acid that improves cognitive performance in adults and prevents age-related cognitive decline. If you want to take it a step further, munch on some blueberries, whose gallic acid preserves brain functioning and can keep stress at bay, for dessert. No matter what you choose, your stomach and brain are sure to be happy!

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*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


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.

You can find more of Lily’s healthy, delicious recipes on her blog Clean Food Dirty City .

Image courtesy of Lily Kunin.

Leah Rosenbaum
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