Creamy Mustard Roasted Salmon with Sautéed Brussels Sprouts

Creamy Mustard Roasted Salmon with Sautéed Brussels Sprouts
Recipe Type: Dinner
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 lb salmon fillet (preferably wild caught); cut into 4 4-oz pieces
  • 1/4 cup plain greek yogurt
  • 2 Tbsp honey mustard
  • juice and zest of 1 lemon
  • 2 Tbsp finely chopped green onion
  • 1 garlic clove, minced
  • 1 tsp dried tarragon (optional; can use dill instead)
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp salt
  • 1 bunch fresh brussels sprouts (about 4 cups)
  • 1 Tbsp olive oil
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp soy sauce
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup (or honey)
  • 1/4 chopped fresh Italian parsley (optional)
  • freshly ground pepper, to taste
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with aluminum foil and spray generously with cooking spray.
  3. Place salmon fillets skin side down on foil.
  4. Combine yogurt through salt in a small mixing bowl and whisk well.
  5. Top salmon fillets with yogurt mixture and roast in oven for 8-10 minutes or until cooked through.
  6. Quarter brussels sprouts lengthwise.
  7. Heat olive oil in a large skillet over medium heat.
  8. Add onion and saute 5 minutes.
  9. Add cut brussles sprouts and garlic and sauté until just starting to get tender, about another 8-10 minutes.
  10. Add soy sauce, vinegar, and syrup (or honey) and combine well.
  11. Bring to a boil, cover, reduce heat, and simmer until tender, about another 2-3 minutes
  12. Add parsley and season to taste with pepper, if desired.
  13. Serve warm.
Serving size: 1 (4oz) salmon filet; 1 cup vegetables Calories: 309 cal Fat: 15g Carbohydrates: 18g Sugar: 8g Sodium: 586mg Fiber: 4g Protein: 28g
4 Protein 2 Vegetable 1 Healthy Fat