Listen up people! This healthy and delicious weeknight meal takes only 30 minutes start to finish! You heard me correctly… 30 minutes!
Prep note: For this recipe I used minute rice. If you are cooking rice the proper way make sure you start that early.
Step 1: Wash, dry and halve your brussels sprouts, as many as you want but not more than one layer on a baking tray. Coat in olive oil and season evenly with salt, pepper, garlic seasoning, dried oregano, dried basil, thyme, dried sage, grated and shredded parmesan cheese. Arrange in a single layer on a prepared baking sheet. Bake at 400°F for 25 minutes
Step 2: Meanwhile, roughly chop your onions, tomatoes and mince your garlic. If your salmon fillets have skin on, carefully remove it. I fed the salmon skins to my dogs as a special healthy treat!
Step 3: Add 2 tablespoons of olive oil to a large skillet, on medium-low heat. Add the salmon fillets, red pepper flakes, paprika, oregano, basil, sage, thyme and salt in the skillet and cook salmon on medium heat on both sides, until salmon is cooked through – about 5 minutes. Remove salmon fillets from the skillet and set aside.
Step 4: At this step I started my minute rice in the microwave but if you cooked rice earlier you can skip that step.
Step 5: In the same skillet over medium heat, add 1 tablespoon butter. Add garlic and chopped onion and cook gently until fragrant and translucent. Add chopped tomatoes, fresh spinach, and vegetable stock. Cook on medium heat about 3 – 5 minutes until spinach wilts and tomatoes release some of their juice. Adjust seasoning, if needed.
Step 6: Add the cooked salmon back to the skillet to reheat quickly. The rice and brussels sprouts should all finish at about the same time.
Step 7: Serve immediately, enjoy!
- 4-5 salmon fillets
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- salt and pepper, to taste
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/4 teaspoon sage
- 1/4 teaspoon thyme
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 large tomato, chopped
- 6 oz fresh spinach
- 1/2 cup vegetable stock