Shredded Brussels sprouts and salmon

Brussels sprouts make a warm salad bed for this easy one-skillet salmon dinner.
A portion of cooked salmon on top of a bed of Brussels sprouts on a white plate.
4 servings / 33 min 

Prep 15 min / Cook 18 min 


  • 1 lb (454 g) large fresh Brussels sprouts, trimmed
  • 2 tsp extra virgin olive oil (10 mL)
  • 2 shallots, thinly sliced
  • 1 clove garlic, minced
  • 3 tbsp white wine vinegar (45 mL)
  • 1 red bell pepper, diced
  • 2 tbsp Dijon mustard (25 mL)
  • 2 tbsp chopped fresh parsley (25 mL)
  • 1/4 tsp fresh ground pepper (1 mL)
  • 4 skinless salmon portions, about 1 lb/500 g total


  1. Using a chef’s knife, mandolin or food processor, thinly slice Brussels sprouts; set aside.
  2. In a large nonstick skillet, heat oil over medium heat. Cook shallot for 2 minutes or until starting to soften. Stir in Brussel sprouts and garlic; cook, stirring for 5 minutes or until starting to wilt.
  3. Stir in vinegar to coat; add bell pepper and remove from heat. Stir together mustard, parsley and pepper together and coat salmon portions with mix-ture. Nestle into Brussel sprouts in skillet; cover and return to medium heat. Cook, about 10 minutes or until salmon flakes when tested with fork.
  4. If you want a bigger zip of vinegar add another 1 tbsp (15 mL) before serving it.

Nutritional info per serving (1 of 4)

  • Calories: 285
  • Protein: 24 g
  • Total fat: 14 g 
    Saturated fat: 2.5 g 
    Cholesterol: 60 mg 
  • Carbohydrates: 14 g 
    Fibre: 5 g 
    Sugars: 3 g 
    Added sugars: 0 g 
  • Sodium: 260 mg 
  • Potassium: 850 mg 

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2019.

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