Shredded Brussels sprouts and salmon
Brussels sprouts make a warm salad bed for this easy one-skillet salmon dinner.
285 cal
Serves 4
Prep time
0h 15m
Cook time
0h 18m
Total time
0h 33m
Ingredients
Directions
-
Step 1
Using a chef’s knife, mandolin or food processor, thinly slice Brussels sprouts; set aside. -
Step 2
In a large nonstick skillet, heat oil over medium heat. Cook shallot for 2 minutes or until starting to soften. Stir in Brussel sprouts and garlic; cook, stirring for 5 minutes or until starting to wilt. -
Step 3
Stir in vinegar to coat; add bell pepper and remove from heat. Stir together mustard, parsley and pepper together and coat salmon portions with mix-ture. Nestle into Brussel sprouts in skillet; cover and return to medium heat. Cook, about 10 minutes or until salmon flakes when tested with fork. -
Step 4
If you want a bigger zip of vinegar add another 1 tbsp (15 mL) before serving it.
Nutritional information
Per serving (1 of 4)
- Calories
- 285
- Protein
- 24 g
- Sodium
- 260 mg
- Potassium
- 850 mg
- Total fat
- 14 g
- Saturated fat
- 2.5 g
- Cholesterol
- 60 mg
- Carbohydrates
- 14 g
- Fibre
- 5 g
- Sugars
- 3 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2019.
