Pan-seared salmon fillet with Brussels sprout pomegranate salad, a delicious low-carb dinner for two that is ready in well under 30 minutes. A restaurant-style recipe, easy to make, flavourful and healthy.
There is no secret that I love salmon, and very much. I can easily pick it as my favourite out of all kind of fish that can possibly be cooked. I can’t say no to smoked salmon either, with the Smoked salmon pâté with cream cheese being my favourite appetizer for any season.
If you like salmon, you know that your meals will be ready in no time, and that’s because it cooks really quickly.This dish is particularly great as a midweek dinner, but can also be cooked as a fancy meal for a special occasion. Valentine’s Day might be still far away, but this is the kind of recipe that works well for a dinner date.
Salmon also works well during the festive season, it’s a posh and light alternative to the traditional turkey. And if you have guests to impress, that’s definitely the right choice. I don’t see anyone refusing such a fine dinner, unless it’s my husband, he doesn’t like salmon. More for me!
Look at this beauty above! Isn’t pomegranate a nice fruit? I don’t particularly like it on its own, but I must say it makes a good addition to any salad. The red colour is pretty christmassy, and if you think that its season is winter time, then it makes an obvious choice for your Christmas menu.
What can I say about Brussels Sprouts? They certainly are a favourite with the British people, supermarkets sell loads around this time of the year. Cook them as simply as you like, in a nice casserole, or add them to a comforting pot pie, there are so many ways.
If I’m in a rush and I need a quick side dish, I just tend to boil them and serve them with mash and bangers or a steak. I usually cook them soft, but even so they don’t need more than 15 minutes to boil, if that.
Now, you might choose to skip the searing part of the salmon, it’s absolutely fine to just throw it in the oven, it should be ready about 15-20 minutes, even less. But I like searing it first to get a nice crust, plus it looks nicer on the plate.
But it’s entirely up to you, you don’t really have to. I went shopping with my husband the other day and he decided that our pans had seen better days, and it was high time we had them replaced. He bought these fantastic non-stick pan that work wonders with just a tiny little drop of oil. Best purchase in a while!
I’m sure I’ll be using them a lot, especially with the amount of patties and fried eggs I get to cook. I remember when I was a child mum had some horrible pans that were a nightmare to cook in, and an even bigger nightmare to clean after. What a life-saver these non-stick pans are! Cooking is so much easier nowadays, isn’t it?
I feel like patting myself on the shoulder for making this yummy salad. It’s got vibrant colours, it’s amazingly tasty and has such an interesting texture. You won’t believe what a simple dressing it has. Olive oil, balsamic vinegar, a tad of salt and pepper, and a tad of chopped dill, and ta-daah, dressing is done.
A good dressing can totally transform a boring salad into a spectacular one. Don’t just believe me, but try!!! The only bit l didn’t enjoy was cutting the pomegranate ad getting the seeds out. Bashing it for the seeds to fall does work, but l still don’t like the way the juice stains. By the way, don’t wear white clothes if you cut a pomegranate, l learnt it the hard way!!!
But there you go, my healthy dinner recipe that anyone can prepare. Enjoy it!
Pan-seared salmon fillet with Brussels sprouts pomegranate salad, a light low-carb dinner for two. Healthy, flavourful and ready in under 30 minutes.
- 2 salmon fillets
- 1 tsp olive oil
- a pinch of salt and sugar
- 6 cup Brussels sprouts
- 1 pomegranate
- 2 cups mixed leaves salad
- 1 tsp olive oil
- 1 tsp balsamic vinegar
- 2 tsp chopped dill
- salt and pepper to taste
Pre-heat the oven to 200 degrees Celsius (390 Fahrenheit);
Heat up the olive oil in a pan, season the salmon fillets with salt and pepper and fry on each side for about 2-3 minutes until golden.
Transfer the fillets onto a baking tray and bake for 10-15 minutes until cooked through.
In a pan, pour some boiling water and boil the Brussels sprouts for 15 minutes until tender. Drain the water and cut each sprout in half.
Meantime, cut the pomegranate in half, and use a wooden spoon to bash each half, the seeds will fall out easily.
In a bowl, add the mixed leaves salad, pomegranate seeds, Brussels sprouts, chopped dill, then make the dressing by mixing the olive oil with balsamic vinegar. Season to taste with salt and pepper, then drizzle it over the salad.
Arrange the salmon fillets onto 2 plates, and serve with salad.