🍽️

Salmon with Brussel Sprout Caesar Salad and Potato Croutons

Course
Dinner
Servings

2

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed Prep Day!
  • 🧂 Most seasonings can be adjusted to whatever you have in the cupboard.
  • 🐟 Make extra salmon and refrigerate for lunch 2.

Ingredients:

  • 8 oz salmon, about 2 filets
  • 1 lemon
  • 1 lb of Brussel sprouts, shaved or very thinly sliced
  • 8 oz of yukon gold potatoes
  • 1/4 cup of olive oil
  • 1/2 cup + more for serving grated parmesan
  • Caesar dressing (or other favorite dressing)
  • Seasoning for potatoes (Scratch Option)
    • 1/2 tsp dried oregano
    • 1/2 tsp garlic powder
    • 1/2 tsp salt
    • 1/4 tsp pepper
  • Seasoning for potatoes (Purchase Option)
    • Or use your favorite seasoning mix such as Trader Joe's Ranch seasoning

Directions:

  1. 🔪 Veg
    1. Shave brussel sprouts on a mandolin or very thinly slice.
    2. Set aside until ready to eat or refrigerate for up to 3 days
  2. Salmon
    1. Set oven to 250 degrees.
    2. Season salmon with your favorite seasoning such as Tajin, your favorite taco powder, or simply season with salt and pepper.
    3. Place salmon on sliced lemon on a baking sheet, skin side down/seasoned side up.
    4. Slow roast salmon at 250 degrees for about 25-40 minutes, or until the thickest part measures 145 degrees.
  3. Croutons
    1. *If you don't have a double oven, this can be done in a toaster oven or air fryer (425 for about 10 minutes). Or roast potatoes first, bring the oven down to 250 degrees and roast salmon. Place potatoes in the oven for about 3 minutes before serving to warm up.*
    2. Set the oven to 425 degrees.
    3. Cut potatoes, skin on or off, into 1/2 inch cubes and toss with oil.
    4. Add listed seasoning (or your favorite) and parmesan and toss.
    5. Spread seasoned potatoes over a silpat mat or parchment paper on a sheet pan to avoid sticking.
    6. Roast for 30-40 minutes, tossing potatoes 2 times, or until potatoes are very golden and crispy.
  4. Serve
    1. Toss Brussel sprouts with your favorite caesar or other dressing (lemon vinaigrette would be great).
    2. Top with potato croutons and a sprinkle more of parmesan.
    3. Serve warm salmon over salad.