Pan-Seared Salmon with Roasted Brussels Sprouts and Apple Cider Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pan-seared salmon served with caramelized roasted Brussels sprouts and a tangy apple cider vinaigrette that highlights Whole30-friendly ingredients. This mediterranean-inspired whole30 (gluten free, high protein) ready in about 40 minutes pairs 6 oz each salmon fillets, trimmed and halved Brussels sprouts, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway, until edges are golden and crisp.
  2. Step 2: Meanwhile, season 4 salmon fillets (6 oz each) with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy, then flip and cook for 3-4 minutes more until salmon is opaque throughout.
  3. Step 3: In a small bowl, whisk together 2 tbsp apple cider vinegar, 1 tsp Whole30-compliant Dijon mustard, 1 tsp honey, 1 minced garlic clove, and 1 tsp fresh thyme leaves. Slowly drizzle in any remaining olive oil from the pan while whisking until emulsified.
  4. Step 4: Plate the salmon alongside the roasted Brussels sprouts and drizzle with the apple cider vinaigrette. Serve immediately while warm.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Salmon with Roasted Brussels Sprouts and Apple Cider Vinaigrette take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Roasted Brussels Sprouts and Apple Cider Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each salmon fillets from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Roasted Brussels Sprouts and Apple Cider Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Roasted Brussels Sprouts and Apple Cider Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Salmon with Roasted Brussels Sprouts and Apple Cider Vinaigrette gluten free?

Yes — this recipe is tagged gluten free, high protein, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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