Food & Drink

Heart-Healthy Recipe: Almond-Crusted Salmon with Brussels Sprouts

Whip up this simple salmon recipe with roasted veggies for a healthy dinner

By Compiled by Kate Hofberg February 10, 2016

Salmon and brussels sprouts on a baking sheet.
Salmon and brussels sprouts on a baking sheet.

February is Heart Health Month and according to the American Heart Association, not only is salmon a delicious dinner idea, but it’s also loaded with essential heart-healthy nutrients. 

Aren’t we lucky to live in a place where fresh salmon is so plentiful?

Sometimes, dishing out for fresh seafood can seem like a little bit of a splurge, but this month Pure Food Fish Market down at Pike Place Market is acknowledging Heart Health Month with 10 percent off all fresh salmon products online through February 29 with promo code “HEART216.” All of the orders placed though its online shop are hand-cut and packaged in the physical marketplace, then shipped overnight via FedEx. It now offers same-day shipping throughout greater Seattle.

Along with discounts on fresh fish, Pure Food Fish Market has partnered up with the 10 Day Health Challenge to provide a salmon recipe that’s easy to make, good for your heart and totally delicious in its simplicity. 
Make sure you try out this satistfying salmon recipe while you can still snag the discount.
INGREDIENTS
2 pieces of salmon (4-6 oz. each)
¼ cup slivered almonds
1 T honey
2 T olive oil, divided
½ lemon, juiced and zested
1 t Dijon mustard
2 cups Brussels sprouts, halved
COOKING DIRECTIONS:
Preheat the oven to 400. Line a baking sheet with parchment paper.
Pat the salmon dry and season with salt and pepper.
In a small bowl, combine 1 t of olive oil, the honey, lemon juice, lemon zest, and Dijon mustard. Brush the honey mixture over the top of the salmon
Sprinkle the top with almonds so they stick in place.
Toss the Brussels sprouts with the remaining olive oil and more salt and pepper.
Begin roasting the Brussels sprouts for 10 minutes on one side of the pan. Remove from the oven, toss, and add the salmon to the other side of the pan.
Bake everything for 15-18 minutes, until salmon is cooked through and Brussels sprouts are al dente (not overcooked). Remove from heat and zest everything with more lemon, if desired.
Recipe notes: Ever had raw Brussels sprouts? Instead of roasting them, try shredding the two cups of Brussels sprouts in a food processor so they resemble coleslaw (or use a knife). Add a cup of finely chopped kale. Using clean hands, massage in half a ripe avocado, a squeeze of lemon, 1 tablespoon of nutritional yeast salt, and pepper. Serve salmon on top of the massaged Brussels salad.
Serve 1 piece of salmon and the brussels over a bed of mixed greens.

INGREDIENTS:

2 pieces of salmon (4-6 oz. each)

¼ cup slivered almonds

1 T honey

2 T olive oil, divided

½ lemon, juiced and zested

1 t Dijon mustard

2 cups Brussels sprouts, halved

COOKING DIRECTIONS:

1. Preheat the oven to 400. Line a baking sheet with parchment paper.

2. Pat the salmon dry and season with salt and pepper.

3. In a small bowl, combine 1 t of olive oil, the honey, lemon juice, lemon zest, and Dijon mustard. Brush the honey mixture over the top of the salmon.

4. Sprinkle the top with almonds so they stick in place.

5. Toss the Brussels sprouts with the remaining olive oil and more salt and pepper.

6. Begin roasting the Brussels sprouts for 10 minutes on one side of the pan. Remove from the oven, toss, and add the salmon to the other side of the pan.

7. Bake everything for 15-18 minutes, until salmon is cooked through and Brussels sprouts are al dente (not overcooked). Remove from heat and zest everything with more lemon, if desired.

Recipe notes: Ever had raw Brussels sprouts? Instead of roasting them, try shredding the two cups of Brussels sprouts in a food processor so they resemble coleslaw (or use a knife). Add a cup of finely chopped kale. Using clean hands, massage in half a ripe avocado, a squeeze of lemon, 1 tablespoon of nutritional yeast salt, and pepper.

Serve 1 piece of salmon and the Brussels over a bed of mixed greens.

 

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