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Roasted Potatoes

Lunch or Dinner

Panko Crusted Salmon + Brussel Sprouts

calories

of fiber

of sugar

of protein

Document

Yield

4 Plates

Serving Size

1 Plate

Total Time

Prep Time

Cook Time

Supplies

Ingredients

For the Salmon and Rice

Ingredients

Salmon fillets (3, about 2 lb)

Sour cream (4 tbsp)

Mayonnaise (4 tbsp)

Panko breadcrumbs (1/2 cup)

Salt (1/2 tsp)

Rice (2 cup dry)

Chicken broth, low-sodium (1 1/2 cup)

Olive oil (for drizzling)

For the Brussel Sprouts

Ingredients

Brussels sprouts (16 oz)

Salt (2 tsp)

Smoked paprika (2 tsp)

Garlic powder (2 tsp)

Black pepper (1 tsp)

Oregano, dried (1 tsp)

Olive oil (1 tbsp)

Maple syrup (2 tbsp)

Directions

1

Preheat over to 400 degrees.

2

RICE: Rinse 1 cup of dry rice in the InstantPot.

3

RICE: Add 3/4 cups of chicken broth to the rice and cook.

4

SALMON: Mix 2 TB of sour cream and 2 TB of mayo in a sauce bowl.

5

SALMON: Mix 1/2 cup of panko breadcrumbs aand 1/2 teaspoon of salt in a little bowl. Drizzle with Olive oil and mix.

6

SALMON: Add a little bit of olive oil to a baking sheet. Add filets to the middle.

7

SALMON: Cover filets with sour cream/mayo.

8

SALMON: Press in the breadcrumbs to cover the sauce.

9

VEGGIES: Cut 16 ounces of fresh brussel sprouts in half. Add to medium mixing bowl.

10

VEGGIES: In a small spice bowl, mix:

2 ts salt
2 ts smoked paprika
2 ts garlic powder
1 ts ground black pepper
1 ts oregano

11

VEGGIES: Drizzle sprouts with 1 TB of Olive oil and 2 TB of maple syrup. Mix.

12

VEGGIES: Sprinkle the spices and mix. Transfer to the baking sheet surrounding the salmon.

13

Bake on 400 degrees for 20 mins.

Notes

This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.

CURATED WITH ♡ BY DANIELLE

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