Salmon With Spinach + Brussels Sprouts

We had this for Easter dinner, but it’s such an easy meal that we would eat it any time of year.


  • Salmon filets
  • Brussels sprouts
  • Spinach
  • Garlic
  • Olive oil
  • Sea salt
  • Black pepper (freshly ground preferred)
  • Lemon
  • Cilantro


  • Preheat oven to 425.
  • Cut the stems off Brussels sprouts and halve them. Place on a lined baking sheet and rub with olive oil (1 tbsp per pound). Season with salt and pepper. Roast in the oven for approximately 25 minutes.
  • Place salmon filets skin side down on a lined baking sheet. Rub with olive oil (1 tbsp per 2 filets). Season with salt (be generous here) and pepper. Roast in the oven for 4 minutes per salmon-thickness for medium rare. Most filets I get are perfect right around 6-8 minutes. Add lemon and cilantro when done.
  • Heat garlic cloves in a touch of olive oil. When lightly browned, add a ton of spinach, and cook until nicely wilted.

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