A simple, balanced dinner: golden salmon in butter, roasted potatoes with warming spices, and bright Brussels sprouts sautéed with garlic and thyme. Minimal effort — maximum flavor and nourishment.
Ingredients
For the potatoes
- Potatoes — 1.1 lb | 500 g
- Olive oil — 1.5 tbsp | 22 ml
- Dried garlic — 1 tsp | 3 g
- Dried onion — 1 tsp | 3 g
- Sweet paprika — 1 tsp | 2 g
- Black pepper — 1/2 tsp | 1 g
- Salt — 3/4 tsp | 4 g
For the Brussels sprouts
- Brussels sprouts — 10.6 oz | 300 g
- Butter — 0.7 oz | 20 g
- Garlic — 2 cloves
- Fresh thyme — 2 sprigs (or 1/2 tsp | 0.5 tsp dried)
- Salt — a pinch
- Chili flakes — 1/4 tsp | 0.5 g (optional)
For the salmon
- Skin-on salmon fillets — 2 pieces, 5.6–6.3 oz | 160–180 g each
- Butter — 1.1 oz | 30 g
- Fresh thyme — 2 sprigs
- Black pepper — 1/2 tsp | 1 g
- Salt — to taste
Step-by-step recipe
- Preheat the oven to 356°F | 180°C. Line a baking sheet with parchment paper.
- Wash the potatoes and cut into wedges. Toss with olive oil, dried garlic and onion, paprika, black pepper, and salt. Spread in a single layer on the baking sheet and roast for 30–35 minutes until deeply golden, turning once.
- Trim the Brussels sprouts, removing any outer leaves, and halve the larger ones. Blanch in boiling water for 1 minute, then drain and dry quickly.
- Melt 0.7 oz | 20 g butter in a skillet, add the garlic, thyme, and a pinch of salt. Add the sprouts and sauté for 3–4 minutes until lightly caramelized; add chili flakes if desired.
- Pat the salmon dry, season with salt and pepper. In a clean skillet, melt 1.1 oz | 30 g butter with the thyme sprigs. Cook the salmon skin-side down for 3–4 minutes until crisp and golden; flip and cook another 2–3 minutes until just juicy. Remove from the heat and rest for 1–2 minutes.
- Serve the salmon with the roasted potatoes and hot Brussels sprouts. Finish with lemon wedges and fresh herbs, if desired.
Nutritional value per serving
| Calories | ~820 kcal |
| Protein | ~45 g |
| Fat | ~50 g |
| Carbohydrates | ~55 g |
| Fiber | ~11 g |
| Sugars | ~6 g |
| Sodium | ~900 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Doneness: for a juicy result, aim for an internal temperature of 122–126°F | 50–52°C or a slightly translucent center.
- Salmon skin: sear skin-side down over medium heat for a crisp crust and succulent fish.
- Potato seasonings: granulated garlic and onion work well instead of dried; smoked paprika adds deeper flavor.
- Side dish swaps: Brussels sprouts can be replaced with broccoli or green beans; adjust the sauté time until lightly caramelized.
- Fat for frying: butter brings rich flavor; if you’re worried about burning, use a mix of butter and neutral oil.
FAQ
Do I need to marinate the salmon first?
No, salt and pepper just before cooking are enough. If you like, drizzle with olive oil and add a pinch of paprika 15 minutes before cooking.
How do I know when the salmon is done?
The flesh turns opaque and flakes easily with a fork, and it should spring back lightly when pressed. Internal temperature should be about 122–126°F | 50–52°C for a juicy result.
Can I cook the Brussels sprouts without blanching?
Yes, but blanching for 1 minute helps preserve the color and speeds up sautéing. If you skip this step, cook a little longer over medium heat.