Ingredients
Salmon
4, 6 oz wild salmon fillets
Salt and pepper
1 tbsp avocado oil
Parsley for garnish
Balsamic Glaze
¼ cup balsamic vinegar
1/8 cup low sodium chicken broth
1 tbsp honey
1 tsp Dijon mustard
½ tsp minced garlic
Brussels sprouts
1 lb Brussel sprouts
1 tbsp avocado oil
2 tbsp balsamic vinegar
½ tsp minced garlic
Salt and pepper
Directions
- Preheat oven to 450. Cover a baking sheet with aluminum foil.
- Rinse sprouts in water and chop off ends. Cut sprouts in half.
- Whisk together oil, 1 tbsp balsamic vinegar, garlic, salt and pepper to taste. Mix together with Brussels sprouts. Once fully covered, spread spouts evenly on baking sheet.
- Roast for 20-25 minutes until fully cooked.
- Drizzle remaining balsamic over sprouts.
- While Brussel sprouts are cooking, heat oil in a large skillet over medium high heat. Season both sides with salt and pepper. Add salmon to skillet and cook for 1-2 minutes per side until golden brown.
- While salmon is cooking, whisk together balsamic vinegar mixture. Add mixture to skillet and simmer until fish is fork tender and liquid reduces and thickens (about 5 minutes).
- Plate salmon and brussels together and enjoy!
Nutritional info per serving: serves 4
Calories: 417
Protein: 39 g
Fat: 21 g
Carbs: 18 g