Sheet Pan Salmon with Brussels Sprouts

Here is a simple, yet delicious recipe with a beautiful presentation that serves two people. I love to serve a quinoa and kale salad on the side to add grain and a superfood. The salad can either be served warm or chilled. Let’s start with the Salmon.

Sheet Pan Salmon:

Ingredients:

1/2 cup hoisin sauce

1/4 cup fresh lime juice (4 limes)

6 tablespoons olive oil, divided

2 tablespoons minced fresh ginger

4 garlic cloves, minced

1/2 teaspoon cayenne pepper (I love spice, and it’s good for you!)

12 medium brussels sprouts, trimmed and cut into 1/4 inch-thick slices

1 large or 2 small red bell pepper, cut into 1/4 inch-thick strips

1 large red onion, thinly sliced

1 teaspoon kosher salt

1 pound skin-on salmon fillet (about 1 inch thick)

1 teaspoon sesame seeds

1 teaspoon red pepper flakes (optional)

Step 1

Preheat oven to 375 degrees F. Line a sheet pan with parchment paper (if you have it). Whisk together hoisin sauce, lime juice, 3 tablespoons oil, ginger, garlic, and cayenne in a small bowl; set aside.

Step 2

Toss together brussels sprouts, bell pepper, onion, 1/2 teaspoon salt, 1 teaspoon red pepper flakes (I like it spicy!) and remaining 3 tablespoons of oil. Place salmon on the prepared sheet pan. Arrange vegetable mixture around salmon. Drizzle half of the hoisin mixture on salmon and vegetable mixture; reserve remaining hoisin mixture. Sprinkle salmon with sesame seeds.

Step 3

Bake until salmon is cooked to the desired degree of doneness and vegetables are tender, 20 to 25 minutes, depending on how done you like your salmon. Drizzle with remaining hoisin sauce or serve it on the side, and sprinkle salmon with remaining 1/2 teaspoon of salt.

Quinoa and Kale Salad:

This recipe serves two people as well and can easily be doubled. Also, get creative! Add in other spices and vegetables and make it your own creation.

Ingredients:

1 cup of quinoa, rinsed and drained

2 cups of water

1/2 bunch of kale, thick ribs removed and chopped (about 2 cups)

Zest and juice from 1 lemon (more if you like)

3-4 tablespoons olive oil (extra virgin, if you have it)

Red pepper flakes to taste

Kosher salt and pepper to taste

Place quinoa and water in a medium saucepan over high heat, bring to a boil, cover and let simmer over low heat until almost all of the water is absorbed, 10-15minutes (check it at 10 minutes). Stir in kale, lemon zest and juice, olive oil, red pepper flakes, and salt and pepper to taste. Turn off the heat and cover for a minute or two while the kale wilts a little bit. Serve it as is, the sheet pan salmon or with the protein of your choice!

Cheers to your health and tastebuds!

Nancy