Brussels Sprouts Hash with Roasted Salmon
Nov 27, 2018, Updated Mar 17, 2025
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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 Sprouts Hash with Roasted Salmon
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.
Ingredients
- 2 5- ounce salmon filets
- 1 ½ pounds Brussels sprouts
- ½ white onion
- 2 garlic cloves
- 1 apple
- Avocado oil
- Sea Salt
- Black pepper
Instructions
- 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.
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