Brussels sprouts and salmon casserole recipes are packed with flavor, very easy to prepare and made with healthy ingredients. Just the thing for a cool night. A dish like this is prepared super quickly and impresses with its great taste! The combination of hearty Brussels sprouts harmonizes well with the juicy, seasoned salmon. Choose thicker, center-cut pieces of salmon as they cook more evenly and have better flavor.
This Seared Salmon with Brussels Sprouts is super quick to prepare and the marinade adds to its delicious flavor!
Ingredients for 4 servings:
150 g Lachsfilets
700 g Brussels sprouts
fresh lemon wedges
For seasoning/marinating:
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon ground black pepper
2 teaspoons dry Italian seasoning
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
3 tablespoons olive oil, or avocado oil
Juice of 1 large fresh lemon
Instructions for preparation:
- Preheat the oven to 200°C and line a large baking tray with parchment paper.
- Trim the ends of each sprout, remove and discard the outer layer, then cut in half if necessary. Place in a large bowl.
- In a small bowl, mix all the spices for the marinade with the oil and lemon juice.
- Place the salmon fillets on the prepared parchment paper.
Place about a teaspoon of the spice/marinade mixture on each salmon fillet and rub it over. Add the remaining spice/marinade mixtureon the Brussels sproutsand toss well to coat evenly. - Place the Brussels sprouts in a single layer around the salmon on the baking sheet. Bake in the preheated oven for 15 minutes, until the salmon is flaky and the Brussels sprouts are tender and crispy and lightly browned.
- Garnish with lemon wedges. Enjoy immediately or let cool to prepare a meal later. Store in the refrigerator for up to 3 days. Serve the Brussels sprouts and salmon casserole and enjoy!
Salmon casserole with sprouts, ginger and sesame
If good animal products are on your menu, then this easy salmon dish is a must for a weeknight dinner or for last-minute guests. It's ready in no time and tastes just as delicious for lunch the next day.
Ingredients for 4 servings:
150 – 200 g Lachsfilets
12 Brussels sprouts, halved
A pinch of unrefined sea salt and pepper
for the marinade:
2 cloves of garlic, minced
1 centimeter ginger, grated
1 tablespoon maple syrup
1 tablespoon tamari
1 tablespoon sesame seeds
½ teaspoon sesame oil
A pinch of pepper
Instructions for preparation:
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- Chop the garlic, grate the ginger and combine the remaining marinade ingredients in a large bowl.
- Add the halved Brussels sprouts to the bowl and coat with the marinade.
- Open the salmon filletsplace on the baking sheetand season with sea salt and pepper. Arrange the Brussels sprouts around the salmon and drizzle the remaining marinade over the fish fillets.
- Bake in the oven for 20 minutes. Remove the salmon from the oven and break it in the middle to check if it is cooked through. It's okay if it's still a little pink in the middle.
- Serve a piece of salmon with half of the Brussels sprouts. Store the other half in an airtight container in the refrigerator for tomorrow's lunch.
Gratin with Brussels sprouts, salmon and fried potatoes
This Brussels Sprouts and Salmon Gratin is a warm and comforting dish. Leftover cooked sprouts work well.
Ingredients for 4 servings:
500g Brussels sprouts, cooked or raw
2 tablespoons oil
50 g Butter
50g plain flour
2 teaspoons English mustard powder
600 ml milk
175g Brie or Camembert, cut into 1cm pieces
350 g fried potatoes, roughly diced
100g smoked or hot smoked salmon, roughly diced
100g sourdough bread, cut or torn into 1cm pieces
Preparation:
- Preheat the oven to 180°C, mark 6. Place the sprouts in a roasting tin, toss with 1 tablespoon of oil and season. Roast for 20-30 minutes (pre-cooked sprouts take less time than raw ones), shaking halfway through, until tender and beginning to char.
- Meanwhile, melt the butter in a large skillet, add the flour and mustard powder and cook, stirring, for 1 minute. Remove the pan from the heat and gradually stir in the milk. Return to the heat and cook, stirring, until the mixture thickens. Let simmer for 2 minutes. 125 g cheese and somethingStir in spice. Remove from heat and set aside.
- Place the sprouts in a 2 liter casserole dish and mix with the fried potatoes and salmon. Pour the sauce over it. Mix the bread, remaining oil and cheese in a bowl and sprinkle on top.
- Bake in the oven for 35 minutes, until the bread is bubbly and crispy on top. Serve with a green salad if desired.
Expert tips for Brussels sprouts and salmon casserole
- Make sure to quarter the Brussels sprouts because you want them to be small enough so that they can be fried quickly.
- You can use fresh or frozen (but completely thawed) salmon. The salmon doesn't take long to cook. Watch it after 15 minutes to ensure it doesn't dry out.
- Serve the Brussels Sprouts and Salmon Casserole with brown rice or another whole grain for a complete meal.
