Roasted Salmon with Wilted Brussels Sprouts Salad

Whole30, Low Carb, Paleo, Gluten Free

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


  • 1.5 - 2 lb salmon side
  • 1 lb brussels sprouts
  • 1 lemon
  • 2-4 tbsp olive oil divided
  • salt and pepper to taste


Prepare the Dish

  1. Trim the ends off of the Brussels sprouts, removing any brown or wilted leaves.

  2. Using a mandolin, food processor with shred attachment or just a sharp knife (my preferred method), shred the brussels sprouts into thin slices. 

  3. Cut the lemon in half. Squeeze the juice of one half onto the shredded brussels sprouts, and cut the other half of the lemon into 6-8 very thin slices and set them aside.

  4. Drizzle 1-2 tbsp olive oil onto the brussels sprouts and toss until combined. Season lightly with salt and pepper. 

Cook the Dish

  1. Preheat your broiler. 

  2. While it heats up, pat dry the salmon with paper towels and set it on a foil or parchment lined baking sheet (Note: I strongly recommend using foil.. it's resistant to the broiler and will can be used to lift the whole salmon side off the baking sheet once it's done cooking). 

  3. Drizzle 1-2 tbsp of oil all over the salmon and season lightly with salt and pepper.

  4. Cook the salmon under the broiler for about 2-3 minutes, then remove it from the oven and turn the temperature to 300 (your oven should come to temperature quickly since it’s already warm from the broiler).

  5. Lay the lemon slices on the fish, arrange the brussels sprouts salad around fish, then return it to the oven and cook for another 6-8 minutes or until flakey and cooked through (Note: This depends on the thickness of your fish and the power of your broiler, so watch carefully. I like my salmon medium-rare, so I err on the side of less time). 

  6. Serve and enjoy!