Salmon Fillet with Brussels Sprouts & Potatoes - Innit

Ingredients

4 Servings

Meat & Seafood

  • Salmon 1 pound

Pantry

  • Olive Oil 9/32 cup

Produce

  • Fingerling Potato 1 1/2 pounds

  • Brussels Sprout 1 pound

Spices

  • Black Pepper 3 pinches

  • Kosher Salt 4 teaspoons

Preparation

  1. Preheat

    Preheat the oven to 425 F. Line two sheet pans with foil.

    Connect Oven
  2. Bake Potatoes

    Season potatoes on prepared baking sheet. Bake for 25 minutes, cut side down.

    • 1 pinch Black Pepper
    • 1 1/2 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
    • 1 1/2 pounds, halved Fingerling Potato
  3. Cook Brussels Sprouts

    Toss brussels sprouts & oil on a rimmed baking sheet. Season with salt & pepper. Bake for 18 minutes.

    • 1 pound, halved Brussels Sprout
    • 1 tablespoon Olive Oil
    • 1 teaspoon Kosher Salt
    • 1 pinch Black Pepper
  4. Season & Bake Salmon

    Season salmon. Bake for 10 - 15 minutes, let rest for 5 minutes.

    TIP: Why rest? Because proteins continue to cook once removed from the oven!

    • 2 teaspoons Olive Oil
    • 1 pinch Black Pepper
    • 1 teaspoon Kosher Salt
    • 1 pound Salmon
  5. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 440 kcal  
Total Fat 21.0 g 27%
Total Saturated Fat 3.5 g 17%
Unsaturated Fat 18 g  
Low Cholesterol 60 mg 21%
Sodium 2530 mg 110%
Total Carbohydrate 32 g 11%
Good Source: Fiber 7 g 24%
Sugars Total 3 g  
Excellent Source: Protein 29 g 57%
Excellent Source: Vitamin C 112 mg 120%
Calcium Ca 74 mg 6%
Iron Fe 3.5 mg 20%
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By Innit Culinary Team