This restaurant worthy dish is sure to please. The amazing pan sauce with lemon, capers and garlic is the perfect way to up the wow factor of a dish. The salmon is served alongside cauliflower rice and roasted Brussels sprouts, two super tasty low-carb (and keto-friendly!) sides.
MEAL KIT CONTENTS:
10 oz wild salmon
1 oz capers
2 oz herb butter
1 oz Zesty house blend
.5 oz garlic/onion blend
4 oz Brussels sprouts
6 oz cauliflower rice
KITCHEN ITEMS NEEDED:
2 x medium skillet
1 x baking sheet lined with parchment paper
NUTRITIONAL INFORMATION (per serving)
*Approximate Values Based On My Fitness Pal
Preheat oven to 450°F with a rack in the upper third
Remove any outer leaves from Brussels sprouts, then halve
Finely grate all of the lemon zest and squeeze 1 tablespoon lemon juice into a small bowl. Cut any remaining lemon into wedges
Pat salmon dry and season flesh side with salt and pepper
Step 1: Sear veggies & salmon
Heat 1 tablespoon oil in a medium nonstick, ovenproof skillet over medium-high. Add Brussels sprouts and a pinch each of salt and pepper. Cook, stirring, until Brussels sprouts are lightly browned, 3 minutes.
Step 2: Sear Salmon
In another skillet add a drizzle of oil to pan and warm on medium high heat. Add salmon, skin side up, to other side. Cook salmon until golden brown on one side, 3 minutes.
Step 3: Roast veggies & salmon
Flip salmon, then transfer to one side of the baking sheet. Add brussel sprouts to other side of baking sheet. Roast salmon and Brussels sprouts until Brussels sprouts are tender and well browned, and salmon is cooked to medium, 5–7 minutes (or longer for desired doneness).
Step 5: Make sauce & serve
Melt herb butter in same skillet. Add sliced garlic and capers; cook, stirring, until butter is lightly browned, about 1 minute. Off the heat, stir in lemon zest and juice, and 1 tablespoon water. Season to taste with salt and pepper. Serve salmon and Brussels sprouts over cauliflower rice with lemon brown butter spooned over top. Enjoy!