Pan-Seared Salmon with Warm Brussels Sprouts Slaw


1 tablespoon olive oil, divided

4 (4-oz.) salmon fillets

½ teaspoon salt, divided

½ teaspoon pepper, divided

1 (12-oz.) package shredded Brussels sprouts

2 teaspoons balsamic vinegar

¼ cup chopped toasted walnuts

¼ cup dried cranberries



1. Heat ½ tablespoon olive oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with ¼ teaspoon each salt and pepper. Add salmon to skillet, skin side up, and cook without moving about 3 to 4 minutes or until golden brown. Flip salmon, and cook until a thermometer inserted into the center of the thickest filet registers 125°F.* Remove from skillet; cover and keep warm.


2. Add ½ tablespoon oil to skillet. Sauté Brussels sprouts in hot oil 4 to 5 minutes, stirring frequently, or until tender but still bright green. Remove from heat. Stir in ¼ teaspoon each salt and pepper, the balsamic vinegar, walnuts, and cranberries, and serve warm with salmon.


*Note: While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet, cook it to medium – 125°F.