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
- 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.
Recipe and photo courtesy of FoodMatch.
Saturated Fat: 4g