Kayln’s Kitchen website is a great source of low carb recipes that I check a couple of times a year to see what’s new. Easy family friendly recipes . The Szeged Fish Rub is something she uses alot, and I bought it last year for a recipe and forgot all about it. You could skip it but it does add flavor to this tasty, healthy meal.
4 salmon filets
1 lb. fresh Brussels sprouts (or more)
1 Tbs. + 1 Tbs. olive oil
salt and freshly ground pepper to taste
2 Tsp. Szeged Fish Rub
3 Tbs. balsamic vinegar
1 Tbs. soy sauce
2 tsp. fresh-squeezed lime juice
1/2 tsp. garlic powder
Bring salmon to room temperature. Preheat oven to 400 degrees. Spray sheet pan with non-stick spray or lightly brush with olive oil. Trim Brussels sprouts and cut in half. (We used one pound for 4 servings, but you can fit more than that on the sheet pan.)
Toss the cut up sprouts with olive oil, salt and pepper. Spread them out on the pan with the cut side facing down. Roast for about 14 minutes while you prepare the salmon. If you’re using thawed salmon, put it between a double layer of paper towels and press on the towels to absorb excess water. Rub salmon with olive oil and season generously with Szeged Fish Rub or your favorite fish seasoning.
Mix together balsamic vinegar, soy sauce, fresh-squeezed lime juice, and garlic powder to make the glaze.
After 14 minutes, remove Brussels Sprouts from the oven and use a fork to turn them over. Push them down to one end of the sheet pan and add the salmon filets. Brush salmon and Brussel Sprouts with the balsamic-soy-lime glaze. Put sheet pan back in the oven and cook about 10 minutes more, or until salmon feels barely firm to the touch and Brussels Sprouts are done to your liking. Serves 4.
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