Ingredients

Salad Ingredients

Two Cups Salad Leaves
One Cup Cherry Tomatoes
Half Cup Olives
One Cup Mozzarella Cheese
Three Tablespoons Olive Oil
Ground Black Pepper to Taste
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Instructions

Step 1

Prepare the Brussels Sprouts

Start by cleaning the Brussels sprouts, removing the outer leaves, and cutting off the root, ensuring it holds the leaves together. Boil the sprouts in water for about 3 minutes until tender, then carefully remove them from the boiling water.

Step 2

Sauté the Brussels Sprouts

Next, cut the Brussels sprouts in half and crush the garlic cloves. Heat plant oil in a pan over medium-high heat (around 7-8 on the stove scale). Add the Brussels sprouts and garlic, seasoning with salt, and sauté for about 3-4 minutes until the sprouts are caramelized and golden brown.

Step 3

Prepare the Salmon

While the Brussels sprouts are cooking, arrange the salmon steaks on a piece of foil placed on a baking tray. Season the fish with salt, ground black pepper, fresh rosemary, and squeeze lemon juice over it. Wrap the foil around the salmon, sealing it tightly, and bake at 180 degrees Celsius (approximately 350 degrees Fahrenheit) for around 20 minutes.

Step 4

Make the Salad

For the salad, combine salad leaves, cherry tomatoes, olives, and torn mozzarella cheese in a bowl. Season the mixture with ground black pepper and drizzle with olive oil. Feel free to add salt to taste.

Step 5

Serve the Dish

Once the salmon is cooked and the Brussels sprouts are nicely sautéed, it's time to plate everything. Serve the salmon alongside the sautéed Brussels sprouts and fresh salad. Enjoy your delicious and healthy dinner!

Servings

✨ **Serving Suggestions** ✨
For a delightful presentation, serve your sautéed Brussels sprouts alongside the salmon on a colorful plate. Add a sprinkle of fresh herbs for an extra pop of color! Consider pairing this dish with a light white wine, like Sauvignon Blanc, that complements the lemon notes beautifully. You could also sprinkle some **chili flakes** over the top for an extra kick!

For a refreshing side salad, mix in some **sliced avocado** or **cucumber** for added crunch. 🍋 Don't forget to include a delightful **lemon wedge** on the side for an eye-catching and zesty touch. Enjoy a sunset picnic with friends or family to savor the flavors of this dish while soaking up the natural beauty around you.

Equipment

Variations

🌱 **Gluten-Free and Vegan Variations** 🌱
To make this recipe **gluten-free**, simply ensure your soy sauce or seasoning is certified gluten-free. For those opting for **vegan** options, swap out the salmon for marinated tofu or chickpea patties! 🥗 You can also enhance the vegetable medley with more colorful options like bell peppers or zucchini. **Don't hold back from experimenting with spices and herbs**—try adding turmeric or paprika for a little more flair!

Faq

  • What if I don’t have Brussels sprouts?

    You can replace Brussels sprouts with broccoli or green beans for a similar texture and flavor profile!

  • How do I know when the salmon is fully cooked?

    The salmon should flake easily with a fork, and the internal temperature should reach 145°F (63°C).

  • What should I do if my Brussels sprouts burn while frying?

    Ensure the heat is controlled; if they start to brown too quickly, lower the heat and add a splash of water to help them cook through.

  • Can I roast the vegetables instead of frying them?

    Absolutely! Roasting them in the oven at 200°C (400°F) with a bit of oil can enhance their flavor and add a nice caramelization.

  • How can I make this recipe more filling?

    Add a side of quinoa or brown rice to make this meal heartier without compromising flavor.

  • What are some good herbs to use for the salmon?

    Fresh dill, tarragon, or even a touch of paprika can amp up the flavor profile of your salmon beautifully.

Nutrition facts

Delicious Brussels Sprouts with Salmon Dinner
Recipe Yield:2 servings
Calories:An estimated range of calories per serving based on ingredient proportions.
Calories (Min - Max):450 - 600
Total Fat:30g
Saturated Fat:5g
Protein:35g
Total Carbohydrate:25g
Total Sugars:5g