Shredded Brussels sprouts and salmon

Brussels sprouts make a warm salad bed for this easy one-skillet salmon dinner.

by Emily Richards PH Ec.
285 cal Serves 4
Prep time 0h 15m
Cook time 0h 18m
Total time 0h 33m
A portion of cooked salmon on top of a bed of Brussels sprouts on a white plate.



  1. Step 1

    Using a chef’s knife, mandolin or food processor, thinly slice Brussels sprouts; set aside.
  2. Step 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. Step 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. Step 4

    If you want a bigger zip of vinegar add another 1 tbsp (15 mL) before serving it.

Nutritional information

Per serving (1 of 4)

24 g
260 mg
850 mg
Total fat
14 g
Saturated fat
2.5 g
60 mg
14 g
5 g
3 g
Added sugars
0 g

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