By Rui Reis
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Brussels sprouts by trimming the ends and cutting them in half. Place them on one side of the baking sheet.
Drizzle 1 tablespoon of olive oil over the Brussels sprouts, and season with salt and black pepper to taste. Toss to coat evenly.
In a small bowl, combine 2 tablespoons of olive oil, juice of half the lemon, chopped parsley, chopped dill, minced garlic, salt, and black pepper.
Pat the salmon fillets dry with a paper towel and place them next to the Brussels sprouts on the baking sheet.
Brush the lemon-herb oil mixture over the top of the salmon fillets evenly.
Slice the remaining half of the lemon into thin rounds and place a few slices on top of each salmon fillet.
Place the baking sheet in the oven and roast for 20-25 minutes, until the Brussels sprouts are crispy and the salmon flakes easily with a fork.
While the salmon and Brussels sprouts are baking, fluff the cooked quinoa with a fork and season it with a little salt and pepper, if needed.
Once the salmon and Brussels sprouts are done, serve each salmon fillet alongside half of the roasted Brussels sprouts and a portion of quinoa. Garnish with extra fresh herbs, if desired.
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This Seafood Dinner Healthy recipe is ready in 40 minutes and features Salmon fillet, Cooked quinoa, Brussels sprouts and other delicious ingredients. Contains 510 calories total.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Brussels sprouts by trimming the ends and cutting them in half. Place them on one side of the baking sheet.
Drizzle 1 tablespoon of olive oil over the Brussels sprouts, and season with salt and black pepper to taste. Toss to coat evenly.
In a small bowl, combine 2 tablespoons of olive oil, juice of half the lemon, chopped parsley, chopped dill, minced garlic, salt, and black pepper.
Pat the salmon fillets dry with a paper towel and place them next to the Brussels sprouts on the baking sheet.
Brush the lemon-herb oil mixture over the top of the salmon fillets evenly.
Slice the remaining half of the lemon into thin rounds and place a few slices on top of each salmon fillet.
Place the baking sheet in the oven and roast for 20-25 minutes, until the Brussels sprouts are crispy and the salmon flakes easily with a fork.
While the salmon and Brussels sprouts are baking, fluff the cooked quinoa with a fork and season it with a little salt and pepper, if needed.
Once the salmon and Brussels sprouts are done, serve each salmon fillet alongside half of the roasted Brussels sprouts and a portion of quinoa. Garnish with extra fresh herbs, if desired.
Calories per Serving: 510
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