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.

Ingredients

Directions

  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)

Calories
285
Protein
24 g
Sodium
260 mg
Potassium
850 mg
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

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

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