"Okay, I know it is early here in the PNW but I am all for dinner inspo right now! This Wild Salmon & Shaved Brussel Sprout dinner is fresh, delicious and healthy! Perfect for keeping those sugar/carb cravings at bay and resolutions going!"
Wild Salmon And Shaved Brussel Sprouts
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This Wild Salmon and Shaved Brussel Sprout dinner from @lisa_vipond is fresh, delicious, and perfect for Whole30.
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- Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 1/2 pounds Brussels sprouts, discolored or tough outer leaves removed, shaved or thinly sliced
- 1 scallion, thinly sliced
- 1 tablespoon finely chopped shallot
- 1/3 cup toasted pine nuts (optional)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon fresh lemon zest
- Un-honey Dijon mustard (see recipe below), as needed
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1 pound salmon fillet
- fresh thyme, as needed
- 1 lemon, sliced
Method
Step 1
Preheat the oven to 450˚F. Add Brussels sprouts, green onion, shallots and pine nuts to a large bowl. Add a tablespoon of the Un-Honey Mustard to the bowl and drizzle with a 1-2 tablespoons of olive oil and half the lemon juice and all the lemon zest. Toss to coat and set aside.
Step 2
Place the salmon in a baking dish and cover with 3 Tablespoons of Un-honey whole grain Dijon mustard, 1 tablespoon of olive oil and remaining lemon juice. Turn to coat. Top with lemon slices and thyme and bake for about 10-12 minutes.
Step 3
Serve cooked salmon on top of salad with extra lemon juice as needed to taste.
Un-Honey Mustard
ingredients
- 1/4 cup brown mustard seeds
- 1/4 cup yellow mustard seeds
- 1/2 cup white wine vinegar
- 1/2 teaspoon kosher salt
- 3 tablespoons unsweetened apple sauce
- 1/4 cup olive oil
- 4 dates, pitted
- salt and pepper, to taste
- 1/4 teaspoon red pepper flakes
- 2 scallions, chopped
- pinch of cayenne
For the Un-Honey Mustard
Step 1
All ingredients to a high speed blender and process until smooth