Pan-fried salmon with brussels sprouts
Pan-fried salmon with brussels sprouts recipe
Photo by Erik Putz
Don't get caught playing beat-the-clock in the middle of a busy week. Instead make this delicious, healthy, time-saving meal — ready in under 30 minutes!
, trimmed and quartered
- HEAT a large non-stick frying pan over medium-high. Add pine nuts and toast lightly, about 2 min. Transfer to a small bowl. Add 2 tbsp olive oil and the capers to pan and cook 1 min. Reduce heat to medium, then add the brussels sprouts. Sprinkle with 1/4 tsp salt. Cook, stirring occasionally, until sprouts are tender- crisp, 5 to 7 min. Add seedless grapes during last 2 min of cooking. Remove from heat and stir in lemon zest. Transfer to plates.
- WIPE pan clean and heat over medium-high. Pat the salmon fillets dry and sprinkle 1/4 tsp salt over both sides. Season with fresh pepper. Add 1 tbsp olive oil to pan. (The pan should be hot enough that a drop of water sizzles.) Add salmon fillets and cook 1 to 2 min. Reduce heat to medium and continue cooking for 2 to 4 min. Flip fillets and cook for 30 sec more or until cooked through. Serve over brussels sprouts and garnish with pine nuts.
Nutrition (per serving)
- 27 g,
- 13 g,
- 27 g,
- 4 g,
- 500 mg.
- Excellent source of
- Vitamin C
A White Côtes du Rhône
Known more for reds, the appellation of Côtes du Rhône produces this crisp blend of grenache blanc, voignier and clairette with fantastic stone fruit and orange-blossom aromas. Its weighty finish is ideal with full-flavoured salmon.
Our pick: La Ferme du Mont La Truffière, France, $16.