This recipe is featured in our Weekly Meal Planner here!
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.