We love this simple, but delicious salmon dish! It layers the creamy flavors of goat cheese with bright pops of tartness with pomegranate arils.
This recipe is featured in our Weekly Meal Planner here!
- 4 (6-ounce) salmon fillets
- 1/ 2 cup olive oil, divided
- 3 garlic cloves, minced
- Kosher salt and black pepper, as needed
- 4 cups shaved Brussels sprouts
- 1 cup diced green apple
- 1 cup canned white beans, drained and rinsed
- 1/ 2 cup goat cheese, crumbled
- 1 ripe avocado, sliced
- 1/ 4 cup crème fraîche
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
Combine half the olive oil, garlic and a pinch of salt and pepper in a small bowl. Coat each the salmon with the garlic and olive mixture, then broil for 7-8 minutes, until medium-rare.
Heat remaining olive oil in a large nonstick skillet over medium heat. Add shaved Brussels sprouts and a pinch of salt and pepper and cook 4-5 minutes, stirring often, until softened. Transfer to a bowl. Toss with apple, beans, pomegranate, and goat cheese, then divide among 4 plates or bowls.
Place creme fraiche, horseradish, and lemon juice in a small bowl. Whisk to combine.
Place salmon on top of salad. Top with creme fraiche. Serve with sliced avocado and additional lemon juice, if desired.