This creamy garlic salmon and brussel sprouts dish combines a short list of ingredients to make a refreshingly light dish. Seared salmon, simple cream sauce, fresh dill and crispy Brussel sprouts. An easy dinner that takes 30 minutes!
How to make crispy Brussel sprouts
I like to do this part in the oven because I find roasted sprouts to be the best. Just halve the sprouts, coat them in some olive oil, salt and pepper and spread them out onto a sheet pan.
TIP: Put each sprout sliced-side down. I find this helps the crisping process. It should take around 20-25 minutes to achieve that nice golden color.
ALSO: I like to line my sheet with foil for this, but you can skip this step. It just makes for easier cleanup!
Sear the salmon
I just got a cast iron skillet!!! So exciting. Here’s the one I got from Staub. I have to say it makes a huge difference and makes it so much easier to sear. For this recipe I used Trader Joe’s Atlantic Salmon, which is quite good in my opinion without being too expensive.
To sear your salmon, let a dash of olive oil heat up in the skillet. Add some salt and pepper to the meat before placing it skin down into the skillet and let it sear for 3-4 minutes before flipping. I peeled off the skin but you could leave it on if you wish. The salmon should have slight golden edges before you remove from the heat onto a plate.
Make the creamy garlic sauce
Instead of using heavy cream for this recipe, I used whole milk. Even better, it’s lactose FREE milk and I’ve really grown to love it lately. I use Good Moo’d brand and it’s actually very delicious and gives me ZERO digestion woes so I am a full advocate of this stuff. You can buy it at most grocery stores.
The cream sauce is EASY. In the same skillet, melt your butter, add in some garlic, pour in the milk and add the dill. This is optional but I also tossed in a couple tablespoons of creamy mascarpone cheese to thicken it slightly, but you can omit (or use cream cheese). Be sure to let it simmer a bit and thicken, but stir it frequently so the milk doesn’t separate too much.
Other Recipes to try
If you liked this creamy garlic salmon and Brussel sprouts, try these other recipes:
- Salmon Tacos with Slaw and Peppers
- White Wine Chicken with Red Plums and Farro
- Spicy Tomato Turkey Ricotta Bowls
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Creamy Garlic Salmon and Brussel Sprouts
Equipment
- cast iron skillet
- large sheet pan
- sharp knife
- tongs or spatula
- aluminum foil
Ingredients
- 3 alaskan salmon filets skin removed
- 1 lb brussel sprouts halved
- 2 tbsp olive oil
- 4 cloves garlic peeled and chopped
- 2 tbsp unsalted butter
- 1½ cups whole milk
- 3 tbsp mascarpone cheese or cream cheese
- ¼ cup dill chopped
- 1 lemon
- pinch of red pepper flakes
- salt
- pepper
Instructions
- Preheat the oven to 425°F. Line your baking pan with foil and add the halved Brussel sprouts. Drizzle on the olive oil with a pinch of salt and pepper. Roast in the oven for 25 minutes, until browned and crispy. Set aside to cool.1 lb brussel sprouts, 2 tbsp olive oil, 2 tbsp unsalted butter, salt, pepper
- Add a sprinkle of salt and pepper to the salmon. In a cast iron skillet, heat and melt the butter for 1 minute and then add the salmon. Sear both sides of the salmon, flipping after 3 minutes each over medium heat. Once complete, remove the salmon from the pan.2 tbsp unsalted butter, 3 alaskan salmon filets
- Add the rest of the butter to the pan and the garlic and brown it for one minute over medium heat. Bring the heat down to low and add in the milk, mascarpone cheese and the dill. Stir in red pepper flakes and salt and pepper to taste. Let it simmer for 3-5 minutes, stirring occasionally. Once warm and slightly thick, carefully slide the salmon back into the skillet and toss in the Brussel sprouts.4 cloves garlic, 2 tbsp unsalted butter, 1½ cups whole milk, 3 tbsp mascarpone cheese, ¼ cup dill, pinch of red pepper flakes
- Once everything is well coated, serve while hot. Squeeze the fresh lemon juice on the salmon before serving. Enjoy!1 lemon
