Name: Seared Salmon with Glazed Root Vegetables and Brussels Sprouts
Yield: 2 servings
Ingredients: 2 pieces Salmon fillet, skinless; 2 tbsp Olive oil; 1 tsp Kosher salt; 0.5 tsp Black pepper, freshly ground; 1 cup Brussels sprouts, halved; 0.5 cup Carrots, diced; 0.5 cup Parsnips, diced; 1 cup Yukon gold potatoes, cubed; 2 tbsp Butter; 1 tbsp Honey; 1 tsp Dijon mustard; 1 tbsp Lemon juice; 1 tsp Fresh thyme leaves; 2 tbsp Microgreens (for garnish); 0.25 tsp Red chili flakes

1

Preheat oven to 425°F (220°C). Toss potatoes, carrots, and parsnips with 1 tbsp olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 20 minutes.

2

Add halved Brussels sprouts to the baking sheet, toss, and roast for an additional 15 minutes until all vegetables are golden and tender.

3

Pat salmon fillets dry and season both sides with salt and pepper.

4

Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. Place salmon fillets presentation-side down and sear for 3-4 minutes until a golden crust forms.

5

Flip salmon, reduce heat to medium, and add butter, honey, Dijon mustard, and lemon juice to the pan. Spoon the glaze over the salmon as it cooks for another 2-3 minutes until just cooked through.

6

Arrange roasted vegetables in the center of each plate. Place the glazed salmon fillet on top.

7

Spoon extra glaze from the pan over the salmon. Garnish with microgreens and a sprinkle of red chili flakes.

Seared Salmon with Glazed Root Vegetables and Brussels Sprouts

Ingredients

Instructions

Final Thoughts