Our macro-friendly Skillet Roasted Salmon and Greens is a powerhouse meal packed with protein, omega-3s, and healthy fats. With perfectly roasted salmon fillets, fiber-rich broccolini, Brussels sprouts, and a side of rice, it’s a delicious, nutrient-dense option that’ll keep you full and energized. Whether for lunch or dinner, this meal is loaded with the goodness your body needs!
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Recipe for Skillet Roasted Salmon and Greens
Ingredients
- 4 Skinless salmon fillets (200g each)
- 250g Broccolini
- 250g Brussel Sprouts
- 30g Olive Oil
- 300g Dry Basmati Rice
- Salt & Pepper
Marinade:
- 1T Worcestershire Sauce (15g)
- 1T Fresh ginger, grated (20g)
- 2 Garlic cloves, grated (15g)
- 1/2 C Coconut milk (125g)
- 1T Olive oil (15g)
- 25g Scallion, finely chopped
Method
- Season salmon on both sides with salt and pepper and set aside to temper 15-20 minutes.
- In a large bowl combine marinade ingredients and add the fish. Refrigerate at least 15 minutes and up to 12 hours.
- Heat oven to 450 °F.
- Trim and halve the Brussel Sprouts. Toss the Brussel Sprouts and Broccolini with 1 TBSP olive, salt, and pepper to taste. Arrange the greens in the bottom of an oven safe skillet. A 10 inch cast iron skillet works well here.
- Lay the salmon fillets on top of the greens and pour remaining marinade over the fish.
- Roast until the fish is opaque but not cooked through, about 10 minutes.
- Remove the skillet from the oven and heat the broiler to high.
- Brush 1 TBSP Olive Oil over the salmon fillets.
- Broil the Salmon until cooking is complete and fish flakes easily with a fork and the greens are tender and just beginning to brown in spots.
- Serve salmon and greens over steamed basmati rice and drizzle pan juices over the salmon and rice.
Nutrition
Servings:
4
Calories:
555kcal
Total Fat:
27g
Total Carbohydrates:
32.5g
Protein:
45.5g
