Quick dinners don’t have to lack in flavour or style.. This Baked Salmon & Sauteed Brussel Sprouts is absolutely delish and on the table in under 30 minutes. A lightly seasoned filet of salmon served on top of sauteed brussel sprouts and topped off with a tangy dill sauce.
I love salmon. It is by a landslide of of my most favourite fish. I love how easy it is to cook and how versatile it can be. I find myself reaching for it at the fish counter probably a bit too often. This salmon dish was a classic case of endless list of ways to serve it up.
As I love salmon and dill, I do reach for that combination more often than not. Traditionally, it’s usually served with smoked salmon as it’s a cold sauce. But I don’t mind putting it with a hot dish like this one. As for the brussel sprouts, they were divine. I never thought those two words could be used in the same sentence, but yes divine.
Notes About The Baked Salmon & Sauteed Brussel Sprouts
As with many dishes, timing plays a huge part in a dish being a winner or just dragging in at 8th place. As this dish is using hot salmon from the oven and sautéed brussel sprouts off the stove top, you should aim to get them finished at about the same time.
- First make the dill sauce and set it aside.
- Then get your salmon in the oven.
- Prepare your brussel sprouts but don’t cook them until you have about 10 minutes left to the fish. Once your fish is under 10 minutes from coming out of the oven get on with the brussel sprouts. This should ensure perfect timing for a delicious dish.
This dish is easy enough for a mid week meal and fancy enough for dinner guests. As it’s a pretty light dish it could easily be served after an appetizer and before a dessert.
And if you love this dinner, check out my Seafood Salad with Dill, delicious.
Thanks for stopping by today and keep checking back for new stuff in the days to come!
Here’s Some More Great Salmon Recipes To Try
Baked Salmon with Sauteed Brussel Sprouts
Ingredients
- 4 fillets Salmon skin on
- Zest of one lemon
- Juice of one lemon
- Black pepper
- Sea salt
- 4 Cloves of garlic divided
- 3 Tablespoon olive oil divided
- 2 Cups brussel sprouts thinly sliced
For the dill sauce:
- 1/2 Cup mayonnaise
- 1/3 Cup Greek yogurt
- Freshly chopped fresh dill it has to be fresh (use as much as you like)
- Juice of one lemon
- 1 Garlic clove crushed
- Fresh ground black pepper
- Sea salt
Instructions
- Make the dill sauce by adding all the ingredients in a medium bowl and stir to combine. Top with a small amount of fresh dill sprigs to serve. Cover and set aside until ready to serve.
- Preheat oven to 350 degrees F. Place salmon in an oven proof dish. Drizzle over 1 tablespoon of olive oil, the lemon juice and zest, 1/2 of the garlic, and season with salt and pepper. Bake for 25 – 30 minutes.
- In a medium deep sided skillet set over medium to high heat, add the remaining olive oil and garlic. Stir for just a minute and then add the brussel sprouts. Stir well and leave to cook for about 8 minutes, stirring occasionally. Remove from heat.
- Serve salmon over brussel sprouts and top with dill sauce. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
