Salmon and Brussel Sprouts

For some odd reason I have been craving brussel sprouts lately. Crispy, almost charred brussel sprouts. I feel like the vegetable has a bad rap- but really- if cooked right- they’re the best.

I cooked the brussel sprouts very simply- roasted them at 400 with olive oil, balsamic vinegar, salt, and pepper until caramelized. Mmm…

And along side was some salmon- pan seared- in my no fail way.

Pan Seared Citrus Salmon


  • Salmon
  • Olive oil
  • Kosher Salt
  • Pepper
  • Paprika
  • Orange juice

Method: Heat up your pan to medium high heat. Meanwhile, rub your salmon with olive oil and sprinkle with salt and pepper. When pan is hot, spray it with non stick spray, or drizzle a bit more olive oil into the pan. Place the salmon on the pan and let it cook for a minute. Flip it and pour a thin layer of olive oil into the pan. Sprinkle with paprika and cover for about 5 minutes.

That’s it. You’re done. This is a great way to cook the salmon because not only does the orange juice seep into the salmon and give it a great flavor, but it keeps it very moist. Nothing worse than dry salmon- or dry/overcooked fish for that matter. The paprika gives it a great taste, and the searing at the beginning gives the top of the salmon that little crunch I love.

Salmon, brussel sprouts, and a dollop of hummus- because let’s face it- everything’s better with hummus. A great, healthy meal. Plus, I made twice this much— an easy dinner for tomorrow night! Mmmm 🙂

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One Response to Salmon and Brussel Sprouts

  1. Todd Heller says:

    I love brussel sprouts and cannot figure out why they get such grief. Thanks for giving them their proper recognition.

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