Creamy Dijon Salmon Bowls
Total Time
0 seconds
Prep Time
0 seconds
Cook Time
0 seconds
Rating
4 out of 5 stars
(1)
Ingredients
- 1/4 cup good olive oil
- 1 heaping tbsp. freshly chopped dill
- 1 tbsp. dijon mustard
- juice of 1 lemon
- 2 tsp. apple cider vinegar
- pinch of kosher salt
- pinch of black pepper
- 2 (6-8oz) Salmon Filets
- 2 tbsp. olive oil
- Kosher salt and black pepper, to taste (or use montreal steak seasoning for extra flavor!)
- 1/2 lb. brussels sprouts
- olive oil
- kosher salt
- pepper
- 1/2 head bibb lettuce
- 1/4 cup hearts of palm, sliced
- 1/4 small red onion, thinly sliced
- 1 avocado, halved
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Preparation
Step 1
Preheat oven to 375 degrees.
Step 2
Cut woody ends off of the brussels sprouts, then cut in half lengthwise. Toss with 2 tbsp. olive oil and sprinkle with kosher salt and pepper. Spread on a baking sheet and place in oven, roast for about 20 minutes.
Step 3
Line a separate baking sheet with parchment paper. Place salmon filets on top. Drizzle each with 1 tbsp. of olive oil and season, to taste, with kosher salt and pepper.
Step 4
Place in oven and roast until the salmon is opaque throughout, 20 to 25 minutes (depending on the thickness of your salmon).
Step 5
Meanwhile, In a bowl, whisk together all of the salad dressing ingredients. Set aside.
Step 6
Tear bibb lettuce into large pieces and separate into two bowls. Top with sliced onion, hearts of palm, and avocado.
Step 7
When the salmon and the brussels sprouts are ready, add them to each bowl alongside the lettuce and avocado combination.
Step 8
Drizzle with desired amount of the mustard dressing.
Step 9
Serve and enjoy!
Step 10
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