Wild Salmon And Shaved Brussel Sprouts

"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!"
-- @lisa_vipond

A Note from Feedfeed

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

This Wild Salmon and Shaved Brussel Sprout dinner from @lisa_vipond is fresh, delicious, and perfect for Whole30.

Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 4

Recipe Card


  • 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


  • 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


  • 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