Brussels sprouts get a flavor boost with a surprising bite of apple in this Whole30 dish topped with a perfectly baked portion of salmon. Once everything is prepped, this meal comes together in exactly 12 minutes. That’s the kind of meal I need during the busy holiday season.
This is another quick dish that works well when I’m actually doing a Whole30 (look out, January!), because it doesn’t take too much time to prep and the ingredient list is rather short.
Brussels Sprout Hash with Roasted Salmon
2 5-ounce salmon filets
1 ½ pounds Brussels sprouts
½ white onion
2 garlic cloves
Preheat oven to 450 degrees F. While oven is heating, cut off the woody part of Brussels sprouts and slice thin to create shreds. Set aside. Thinly slice onion; peel, thinly slice and fine dice apple; and mince garlic.
Line a baking sheet with foil and brush it with avocado oil. Add salmon filets, skin-side down, to the pan. Brush tops with avocado oil and generously season with sea salt and fresh-cracked black pepper. Bake for 12 minutes.
While salmon is baking, heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Add thinly sliced onion and saute for about 3 minutes. Add fine-diced apple and garlic, cooking another 1-2 minutes. Add Brussels sprout shreds and reduce heat to medium. Stir until well combined and continue stirring to cook for about 7 to 10 minutes. Season with salt and pepper.
Serve salmon on top of a bed of shredded Brussels sprouts.