Baked Salmon with Roasted Brussels Sprouts
Flaky salmon fillets baked to perfection and topped with a bright Dijon mustard and dill sauce, served alongside caramelized roasted Brussels sprouts.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
- Cost: $6.33/serving
Dietary
- Low-Carb
- Low-Sugar
- High-Protein
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
Tags
- quick
- healthy
- savory
- roast
- bake
- fresh
Ingredients
- 10 ounce salmon fillets
- 1 pound Brussels sprouts (halved)
- 2 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
Instructions
- Preheat oven to 400 degrees Fahrenheit. On a baking sheet, toss the halved Brussels sprouts with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Roast for 15-20 minutes, or until tender and slightly caramelized.
- While Brussels sprouts roast, season salmon fillets with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. In a small bowl, whisk together the Dijon mustard and chopped fresh dill.
- After 5-10 minutes of Brussels sprouts cooking, add the salmon fillets to the same baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the salmon. Bake for 12-15 minutes, or until cooked through and flaky.
- Once cooked, brush the Dijon-dill sauce over the baked salmon fillets.
- Serve the baked salmon with the roasted Brussels sprouts.
Notes
To ensure even cooking, try to arrange the Brussels sprouts in a single layer on the baking sheet.
Nutrition (per serving)
- Calories: 516
- Protein: 36.8 g
- Carbohydrates: 21.6 g
- Fat: 32.8 g
- Fiber: 8.1 g
- Sodium: 694 mg
- Saturated Fat: 5.1 g
- Sugar: 5.4 g
- Cholesterol: 81 mg