Go Back
–+ servings
Print Recipe
5 from 1 vote

Pan-Seared Salmon Fillet with Brussels Sprouts Pomegranate Salad

Pan-seared salmon fillet with Brussels sprouts pomegranate salad, a light low-carb dinner for two. Healthy, flavourful and ready in under 30 minutes.  
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: International
Servings: 2 servings
Calories: 520kcal
Author: Daniela Apostol

Ingredients

For the salmon fillet

  • 2 salmon fillets
  • 1 teaspoon olive oil
  • a pinch of salt and sugar

For the salad

  • 6 cup Brussels sprouts
  • 1 pomegranate
  • 2 cups mixed leaves salad
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • 2 teaspoon chopped dill
  • salt and pepper to taste
Metric - US Customary

Instructions

  • 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. 

Nutrition

Calories: 520kcal | Carbohydrates: 51g | Protein: 45g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 156mg | Potassium: 2261mg | Fiber: 15g | Sugar: 25g | Vitamin A: 2515IU | Vitamin C: 248.1mg | Calcium: 151mg | Iron: 5.7mg