Wild Alaskan Salmon With Brussels Sprouts and Walnut-Lemon Vinaigrette

Photo: Kristi Rimkus

Ingredients

4 ounces filets wild Alaskan Salmon

4 mediums red potatoes, cubed into bite sized pieces

1 pound Brussels sprouts, trimmed and quartered

6 tablespoons walnut oil

4 tablespoons minced shallot

2 teaspoons freshly grated lemon zest

5 tablespoons lemon juice

4 teaspoons whole-grain or Dijon mustard

3 tablespoons parsley, minced

1 1/2 tablespoons thyme, minced

1 teaspoon salt

Freshly ground pepper to taste

Preparation

Preheat oven to 400

Place Brussels sprouts and potatoes in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, 7 to 8 minutes.

Meanwhile, whisk oil, shallot, lemon zest, lemon juice, mustard, thyme and parsley, salt and pepper in a medium bowl.

Spray foil large enough to enclose salmon with cooking spray. Top salmon with 1/2 dressing mixture, and enclose in foil. Cook 20 – 25 minutes until salmon just barely flakes at the thickest part. It will continue to cook after you remove it from the oven, so take care not to overcook.

Toss potatoes and brussel sprouts with remaining dressing.

NUTRITION FACTS

Servings: 4

Amount Per Serving

Calories: 651

Total Fat: 26.43g

Cholesterol: 51mg

Sodium: 102mg

Total Carbs: 68.82g

Dietary Fiber: 10.58g

Sugars: 6.18g

Protein: 35.32g

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About

I admit, this meal is not inexpensive. Wild Alaskan salmon and walnut oil aren’t cheap. However, if you want to treat yourself to a wonderful dinner, try this recipe from Eating Well.

The original recipe was a brussel sprouts recipe. I added salmon, red potatoes, parsley and thyme to really make this a meal you will love.
I’ve never used walnut oil. I repeat that it’s expensive, so I will use it sparingly, but it really added a warmth of flavor to the whole meal.