Average: 5 (1 vote)
Active time
10 minutes
Total time
30 minutes
4 servings

½ pound Brussels sprouts, trimmed and sliced

8 ounces French cocktail mix of olives, peppers and Lupini beans in white wine vinaigrette (can substitute any combination of jarred mixed olives, peppers and beans)

1 ½ tablespoons extra virgin olive oil

1 pound salmon filet

Sea salt and pepper to taste

1 lemon, cut into wedges

Fresh parsley, to taste



  1. Preheat the oven to 450°F.
  2. 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.
  3. Season salmon with salt and pepper and place skin side down in the center of the roasting dish.
  4. Roast until the salmon until just cooked through, about 8-12 minutes. Serve with lemon wedges and fresh parsley.



Recipe and photo courtesy of FoodMatch.


Calories: 420
Fat: 30g
Saturated Fat: 4g
Sodium: 720mg
Carbohydrate: 10g
Fiber: 3g
Protein: 29g

Yield: 4 servings

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