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Categories:
salmon red potatoes Brussels sprouts walnut oil shallot lemon zest freshly lemon juice whole-grain mustard parsley thyme salt freshly ground pepper
Viewed: 14 - Published at: 2 months agoIngredients
- 4 ounces filets wild Alaskan Salmon
- 4 red potatoes mediums, cubed into bite sized pieces
- 1 pound brussels sprouts trimmed and quartered
- 6 tablespoons walnut oil
- 4 tablespoons shallot minced
- 2 teaspoons grated lemon zest freshly
- 5 tablespoons lemon juice
- 4 teaspoons whole grain mustard
- 3 tablespoons parsley minced
- 1 1/2 tablespoons thyme minced
- 1 teaspoon salt
- freshly ground pepper to taste
Method
- 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.
