How To Make Healthy Roasted Brussels Sprouts with Salmon
For ultimate brain food, try these roasted Brussels sprouts served with salmon. It’s also high in protein as developed by Max Lugavere.
- 1cupBrussels sprouts,trimmed and halved
- 5tbspextra virgin olive oil,divided
- 1tspkosher salt,plus more to taste
- ¾tsppepper,plus more to taste
- 1tbspbrown mustard
- 1salmon fillet,wild
- ½lemon,plus more to taste
- ⅛tspmustard seed powder
Preheat the oven to 350 degrees F.
Spread the Brussels sprouts on a small baking sheet. Drizzle with 2 tablespoons of olive oil and season with ½ teaspoon salt and ½ teaspoon pepper. Toss to coat.
Bake for 45 to 50 minutes, or until the sprouts are browned and crispy.
Marinate the salmon by combining 1 tablespoon of olive oil, ⅛ teaspoon salt, ⅛ teaspoon pepper, and the brown mustard.
Place the salmon, skin-side down, in a glass baking dish and pour the mustard mixture over it. Spread the mixture evenly over the salmon, then marinate at room temperature for 20 minutes.
In a medium bowl, toss the arugula with the lemon juice, 1 tablespoon of olive oil, and salt to taste.
Heat the remaining tablespoon of olive oil in a medium pan over medium heat. Pan fry the salmon for about 4 minutes on each side, or until cooked to your desired level of doneness. Transfer to a serving plate.
Sprinkle the Brussels sprouts with the mustard seed powder and plate with the salmon and arugula. Squeeze a bit of lemon juice over the salmon.
- Calories: 1487.70kcal
- Fat: 121.81g
- Saturated Fat: 21.55g
- Trans Fat: 0.00g
- Monounsaturated Fat: 64.62g
- Polyunsaturated Fat: 22.88g
- Carbohydrates: 13.68g
- Fiber: 5.68g
- Sugar: 3.25g
- Protein: 85.55g
- Cholesterol: 217.80mg
- Sodium: 1438.28mg
- Calcium: 133.54mg
- Potassium: 1948.91mg
- Iron: 3.92mg
- Vitamin A: 58.90µg
- Vitamin C: 108.68mg
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