Salmon Salad with Spinach & Brussels
May 08, 2019
Meal prep at it's finest! This salad is super quick to throw together for a busy weekday lunch or dinner. It's a staple in my weekly menu and never disappoints! Be sure to get Wild-Caught Salmon so you're consuming beneficial omega-3 fatty acids, vitamin D, and astaxanthin — the potent antioxidant pigment that accounts for their red-orange flesh. Stay away from farm-raised salmon!
Prep Time:
15 mins Cook Time:
30 minsTotal Time
45 mins
15 mins Cook Time:
30 minsTotal Time
45 mins
Course: Main Course Cuisine: Low-Carb/Keto, Paleo/Dairy Free Servings: 4 servings
Ingredients
For the Salad:
- 1 pound brussel sprouts
- 2 tablespoons avocado oil, divided
- 2 teaspoons lemon pepper seasoning, divided
- 1 teaspoon sea salt divided
- 4 Wild-Caught Salmon Fillets
- 4 cups baby spinach
For the Garlic Parsley Dressing
- 1 cup avocado oil or light olive oil
- 4 cloves garlic
- 1/4 cup apple cider vinegar
- 1/3 cup water
- 1 tablespoon dijon mustard
- 1 handful fresh parsley
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
For the Salad:
-
Preheat the oven to 400°F.
-
Line a baking sheet with a silicone mat or parchment paper.
-
Rinse and cut brussel sprouts into quarters and lay on baking sheet. Drizzle with 1 tablespoon oil and toss to combine.
-
Season brussels with 1 teaspoon lemon pepper seasoning and 1/2 teaspoon sea salt. Bake for 15 minutes.
-
Meanwhile, prepare salmon fillets by drizzling with remaining oil and seasoning with remaining lemon pepper seasoning and salt.
-
Once the brussels have cooked for 15 minutes, remove pan from oven. Carefully move brussels around to form 4 "pockets" on the pan.
-
Place salmon fillets in the "pockets" and return to oven, cooking for another 15 to 20 minutes or until salmon is cooked through and brussels are tender.
-
While salmon and brussels are cooking, prepare the Garlic Parsley Dressing.
-
To assemble, layer 2 cups of spinach on a plate, top with 1/4 of the brussels, 1 filet of salmon, and drizzle with dressing. Enjoy!
For the Garlic Parsley Dressing:
-
Combine all ingredients in a blender and blend until creamy. Store in refrigerator.
Notes
This is a great recipe to use for meal prepping a quick and easy dinner during a busy week.
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