Pan-seared salmon with roasted Brussels sprouts [Recipe]


Brussels sprouts

Related Articles

When it comes to heart-healthy diets, many of us don't exactly have the best of track records. But don't worry. If your doctor has told you it's time to cut back on saturated fats, it doesn't mean you're condemned to eating boring bland food.

One bite of this rich, buttery salmon and you might just forget that it's loaded with heart-smart omega-3s. But wait, there's more! This succulent salmon pairs well with the bold flavor of Brussels sprouts — a cruciferous vegetable that has benefits of its own.


Serves 6




For the sprouts

  • 2 pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • ½ cup almonds, chopped
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper


For the salmon

  • 6 (4-6 ounce, 1-inch thick) salmon fillets
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons olive oil, divided



  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place the sprouts in a baking dish and drizzle with the olive oil; stir to combine. Season with the salt and pepper and add in the almonds; toss.
  3. Roast for 40 minutes, stirring half way through. When done, sprouts will be tender, but will still have some bite.
  4. While the sprouts are roasting, prepare the salmon. Season both sides of the fillets with the salt and pepper.
  5. Heat a large sauté pan over medium-high heat and add 1 teaspoon of the olive oil. Place 3 fillets in the pan and cook for 4 minutes on each side, or until cooked through. Transfer salmon to a plate or platter and keep warm. Add the remaining oil to the pan and cook the rest of the fillets.
  6. To serve, place 2/3 cup of the roasted sprouts on a plate with a salmon fillet alongside. Serve while warm.


Frances Largeman-Roth, RDN, is a New York Times bestselling author and nationally recognized health expert. She provides private nutrition counseling to clients through her HealthyHousecalls and is a frequent guest on the "Today Show," "Good Morning America," CNN, "The Rachael Ray Show" and others. Largeman-Roth has also lent her expertise as a judge for Food Network Challenge and The James Beard Awards. Her latest cookbook is Eating In Color: Delicious, Healthy Recipes for You and Your Family. She earned her undergraduate degree from Cornell University and completed her dietetic internship at Columbia University. Largeman-Roth lives in Brooklyn, N.Y., with her husband and three kids. To learn more, go to www.franceslargemanroth.com.