86% would make again
The Ultimate Recipe For Brain Health By Max Lugavere
for 1 serving
- 1 cup brussels sprouts (100 g), trimmed and halved
- 5 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, plus more to taste
- ¾ teaspoon pepper, plus more to taste
- 1 tablespoon brown mustard
- 1 salmon fillet, wild
- 1 cup fresh arugula (20 g)
- ½ lemon, plus more to taste
- ⅛ teaspoon mustard seed powder
- Calories 960
- Fat 86g
- Carbs 20g
- Fiber 7g
- Sugar 5g
- Protein 31g
Estimated values based on one serving size.
- Preheat the oven to 350°F (180°C).
- Spread the Brussels sprouts on a small baking sheet. Drizzle with 2 tablespoons of olive oil and season with ½ teaspoon salt and ½ teaspoon pepper. Toss to coat.
- Bake for 45–50 minutes, or until the sprouts are browned and crispy.
- While the Brussels are roasting, marinate the salmon: In a small bowl, combine 1 tablespoon of olive oil, ⅛ teaspoon salt, ⅛ teaspoon pepper, and the brown mustard.
- Place the salmon, skin-side down, in a glass baking dish and pour the mustard mixture over it. Spread the mixture evenly over the salmon, then marinate at room temperature for 20 minutes.
- Just before the salmon is finished marinating, prepare the arugula salad: In a medium bowl, toss the arugula with the lemon juice, 1 tablespoon of olive oil, and ¼ teaspoon salt, or to taste.
- Heat the remaining tablespoon of olive oil in a medium pan over medium heat. Pan fry the salmon for about 4 minutes on each side, or until cooked to your desired level of doneness. Transfer to a serving plate.
- Sprinkle the Brussels sprouts with the mustard seed powder and plate with the salmon and arugula. Squeeze a bit of lemon juice over the salmon.