Pan-Seared Salmon with Brussels Sprouts


Pan-Seared Salmon with Brussels Sprouts

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    Servings and Ingredients

    Pan-Seared Salmon
    1 tsp. chili powder
    1 tsp. cumin
    ½ tsp. brown sugar
    2 (5 oz each) salmon filets
    Dill Sauce
    ⅓ c. plain Greek yogurt
    Zest and juice of half a lemon
    ½ tbsp. diced shallot
    ½ tsp. horseradish
    ¼ tsp. sliced fresh dill
    ¼ tsp. garlic salt
    Brussels Sprouts
    1 dozen Brussels sprouts, trimmed and outer leaves removed
    ¼ c. sliced radicchio
    Zest and juice of 1/2 lemon
    Zest and juice of 1/2 orange
    ½ shallot, diced
    ¼ c. olive oil
    ¼ c. shredded Pecorino Romano cheese


    1. To prepare salmon, mix chili powder, cumin and brown sugar in a small bowl. Rub evenly onto each salmon filet.
    2. Heat olive oil in a skillet over medium-high heat. Place salmon in skillet skin side down. Flip after 3 minutes. Continue cooking until salmon reaches 155 degrees.
    3. To make dill sauce, place yogurt in a small bowl. Stir in zest and juice of half a lemon. Fold in diced shallot, horseradish, fresh dill and garlic salt.
    4. Serve a tablespoon on top of each hot salmon fillet.
    5. To prepare Brussels sprouts, slice Brussels sprout thinly and toss with radicchio in a bowl.
    6. In a separate bowl, combine zest and juice of 1/2 a lemon and zest and juice of 1/2 an orange. Stir in diced shallot. Whisk in olive oil and pour over Brussels sprouts mixture. Sprinkle with cheese.

    Recipe Source:

    Hy-Vee chefs.