- Preheat the oven to 450°F.
- In a roasting dish, toss the Brussels sprouts and olive mix with olive oil until thoroughly coated. Push to the sides of the dish to make room for the salmon.
- Season salmon with salt and pepper and place skin side down in the center of the roasting dish.
- Roast until the salmon until just cooked through, about 8-12 minutes. Serve with lemon wedges and fresh parsley.
Banner Image:
FM-ProvencalSalmon-1000.jpg
Teaser Image:
FM-ProvencalSalmon-1000.jpg
Ingredients:
1 pound Brussels sprouts, trimmed and sliced
8 ounces French cocktail mix of olives, peppers and beans in white wine vinaigrette (can substitute any combination of jarred mixed olives, peppers and beans)
1 ½ tablespoons extra virgin olive oil
1 ½ pound salmon filet
Sea salt and pepper to taste
1 lemon, cut into wedges
Fresh parsley, to taste
Nutrition:
Calories: 370, Fat: 20g, Saturated Fat: 3g, Sodium: 350mg, Carbohydrate: 12g, Fiber: 5g, Protein: 38g
Author:
Recipe and photo courtesy of FoodMatch .
Dietary choice:
Gluten-free