Roasted Salmon with Brussels Sprouts

Servings: 4        Prep Time: 10min          Total Time: 35min

o   1 pound brussels sprouts, trimmed and halved lengthwise

ü  OR: 8 medium leeks (3 pounds) whites and light green parts only, quartered lengthwise and halved

o   4 skinless salmon filets (about 1 ½ pounds)

o   2 tablespoons olive oil

o   Coarse salt and ground pepper

Preheat oven to 450. On a rimmed baking sheet toss brussels sprouts or leeks with olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Spread in a single layer. Roast, tossing occasionally, until browned, 10 to 15 minutes.

Season salmon with salt and pepper. Toss vegetables and push to side of baking sheet, place salmon in center. Roast until salmon is opaque throughout and sprouts are tender, about 10-15 minutes.

Herb-rubbed Salmon with Zucchini

o   1 8 oz salmon steak or fillet, per person (recipe is for 1)

o   1 teaspoon olive oil

o   Coarse salt and pepper

o   ½ teaspoon dried oregano

o   2 tablespoons fresh mint, finely chopped

o   4 cherry tomatoes, halved

o   1 small (4 oz) zucchini, halved and sliced, ¼ inch thick

o   1 small garlic clove, minced

o   1 scallion, thinly sliced

Preheat oven to 425. Place salmon in a small baking dish or oven proof skillet; drizzle with ¼ teaspoon oil

Make the rub: In a small bowl mix mint, garlic, oregano, ¼ teaspoon salt and 1/8 teaspoon pepper

Sprinkle half the rub mixture evenly over both sides of the salmon. Bake salmon until opaque throughout, about 10 minutes, for medium rare. 

Meanwhile, in a medium nonstick skillet heat remaining oil over medium heat. Add zucchini, and cook tossing occasionally until tender, 6 to 8 minutes. Stir in scallion, tomatoes, and remaining rub mixture. Cook just to heat through, about 1 minute. Season with salt and pepper; serve with salmon.

Nutrition Information:

Calories: 407

Carbohydrates: 9.7g 

Protein: 47.6g

Fat:     T: 19.4g   

Fiber: 2.9g