Brussels sprouts, especially when roasted, are among our favorite vegetables. It's unfortunate, but these tasty little gems tend to get a bad rap.
Commonly considered “baby cabbages,” Brussels sprouts and cabbages are cousins in the vegetable world. These round and compact little veggies are a good source of folate and fiber and a tasty treat to shake up the usual veggie side dish.
They’re also a perfect complement to all types of meals such as Mama’s Meatloaf Makeover, Pecan Crusted Cod, or -- in this recipe -- baked salmon! To start, trim up one pound of washed Brussels sprouts by removing the woody bottom.
And then, to assist with even cooking, slice larger Brussels sprouts in half. Add trimmed sprouts to a small bowl and toss with canola oil, garlic, and salt. Spread out evenly on a baking sheet that has been lined with tin foil and lightly coated with nonstick cooking spray. Bake at 400 degrees for five minutes. Voila! Our sprouts are well on their way to being a tasty part of dinner. While the sprouts are roasting, combine all of the sauce ingredients for the salmon in a small bowl. Mix ingredients together until well combined. Remove Brussels sprouts from oven, shaking the pan slightly to turn the sprouts over. Move them over to the edges of the pan. Lay salmon in the middle of the Brussels sprouts and spoon sauce mixture over the salmon fillet. Return pan to the oven and cook for an additional 10-15 minutes until salmon reaches an internal temperature of 145 degrees and Brussels sprouts are golden brown and soft. This dish is easy enough to make on a weeknight but fancy enough to serve on a special occasion (even if that special occasion is simply getting the whole family together to eat!). I hope Brussels sprouts find their way to your dinner table sometime this week! What are your favorite vegetables?
Baked Salmon with Roasted Brussels Sprouts
Ingredients: Salmon: Adapted Recipe courtesy of NatashasKitchen.com
- 1lb. Salmon
- 1 tsp. dried parsley
- 1 tsp. minced garlic
- 2 tsp. Festival Brand Dijon Mustard
- ½ tsp. salt
- ⅛ tsp. black pepper
- 2 Tbsp. lemon juice
- 2 Tbsp. canola oil
- 1lb. Brussels sprouts
- 3 Tbsp. canola oil
- ¼ tsp. salt
- 1 Tbsp. minced garlic
- Preheat the oven to 400⁰F. Cover a baking sheet with tin foil and lightly coat with nonstick spray.
- Trim the Brussels sprouts, cutting larger sprouts in half. Lightly coat with canola oil and toss with garlic and salt.
- Evenly spread Brussels sprouts on baking sheet. Bake for five minutes. Remove from oven and shake pan to flip Brussels sprouts to allow for even browning. Push sprouts to the sides and add salmon to the center of the baking sheet. Meanwhile, combine remaining salmon ingredients in a small bowl, stirring to combine. Spoon sauce mixture over salmon.
- Return baking sheet to oven and continue cooking for an additional 10-15 minutes until salmon reaches an internal temperature of 145⁰F and Brussels sprouts are golden brown and soft.
Yield (Salmon): 4 servings Per Serving*: Calories 250, Total Fat 15g (Saturated 2g, Trans 0g), Cholesterol 70mg, Sodium 410mg, Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g), Protein 26g, Vitamin A 0%, Vitamin C 6%, Calcium 2%, Iron 6% Yield (Brussels Sprouts): 4 servings Per Serving*: Calories 150, Total Fat 11g (Saturated 1g, Trans 0g), Cholesterol 0mg, Sodium 170mg, Total Carbohydrate 10g (Dietary Fiber 4g, Sugars 2g), Protein 3g, Vitamin A 15%, Vitamin C 140%, Calcium 4%, Iron 8% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.