Makes 4 servings
- 1 tablespoon olive oil, divided
- 4 (4-oz.) salmon fillets
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 (12-oz.) package shredded Brussels sprouts
- 2 teaspoons balsamic vinegar
- 1/4 cup chopped toasted walnuts
- 1/4 cup dried cranberries
Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/4 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.
Add 1/2 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 1/4 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.
Nutrition [Per Serving]:
380 calories; 24 g total fat; 4.5 g saturated fat; 27 g protein;
18 g carbohydrate; 4 g fiber; 380 mg sodium