Sautéed Lemony Salmon with Brussels Sprouts, Onions and Apples

Sautéed Lemony Salmon with Brussels Sprouts, Onions and Apples
Serves 4
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Prep Time
30 min
Cook Time
18 min
Total Time
48 min
Prep Time
30 min
Cook Time
18 min
Total Time
48 min
Ingredients
  1. Salmon - 4 pieces fresh, wild caught salmon, approx. 4-6 oz each, skin on
  2. 1 cup panko bread crumbs
  3. Zest of 1 large lemon
  4. 2 tsp Olive oil
  5. Salt and freshly ground black pepper to taste
  6. Brussels Sprouts - 1 small sweet onion, sliced or chopped thinly
  7. 1 ½ lbs brussel sprouts, trimmed and quartered or shredded
  8. 4 - 6 garlic cloves, pressed
  9. 2 apples, peeled, cored and sliced thinly
  10. 1 Tbsp Olive oil
  11. 2 Tbsp cider vinegar
  12. Salt
  13. Freshly ground pepper
Instructions
  1. Salmon - Preheat oven to 400*F.
  2. Add panko, zest, 2 tsp olive oil, salt and pepper to a medium bowl and toss to combine.
  3. Line a jelly roll pan with parchment paper or a silpat and place the salmon on it skin side down. Top the salmon with the panko mixture.
  4. Cook on 400* for approx. 10 mins for every inch thickness of fish.
  5. Brussels Sprouts - Heat olive oil in a 3 quart sauté pan over medium heat. Add the onions, garlic and Brussels sprouts, season with salt and pepper, and cook until just tender, approx. 8 mins.
  6. Add the sliced apples and cook about 2 minutes. Add the cider vinegar and cook until the apples are tender, approx. 2 minutes more. Season to taste before serving.
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