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Roasted Salmon And Brussels Sprouts Salad
Recipe Intro From dishingouthealth

This recipe is featured in our Weekly Meal Planner here!

This lunch was straight out of my dreams. And it wasn't even followed up with a leftover Xmas cookie. #smallvictories ?Sautéed Brussels and apples with goat cheese, poms, avo, and garlicky roasted salmon with horseradish crème fraîche. -@dishingouthealth


Serves 4


4 (5-6 oz) salmon fillet

1/2 cup olive oil, divided

3 cloves garlic, minced 

kosher salt and freshly ground black pepper, to taste

4 cups shaved brussels sprouts

1 cup diced green apple

1 cup canned white beans, drained and rinsed

1/2 cup pomegranate arils

1/4 cup goat cheese, crumbled

1 ripe avocado, sliced

1/4 cup creme fraiche

1 tbsp prepared white horseradish

1 tbsp 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.

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