Pan-Seared Salmon with Roasted Brussels Sprouts and Carrot Slaw

By · Reviewed by AislePrompt Editorial · ·

Crisp-skinned salmon pan-seared to perfection served with caramelized roasted Brussels sprouts and a crunchy, tangy carrot slaw for a balanced Whole30 dinner. This seafood-inspired whole30 (whole30, gluten free) ready in about 45 minutes pairs each salmon fillets, divided olive oil, halved Brussels sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 30 min Serves 4 Seafood cuisine 420 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, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Spread on a baking sheet and roast for 20-25 minutes until edges are caramelized and tender.
  2. Step 2: While the sprouts roast, whisk together 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp Whole30-compliant honey, 1/2 tsp sea salt, and 1/4 tsp black pepper in a bowl. Add 2 peeled and julienned large carrots and toss to coat. Set aside to marinate.
  3. Step 3: Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp sea salt and 1/4 tsp black pepper. Place salmon skin-side down and sear for 4-5 minutes until skin is crisp.
  4. Step 4: Flip salmon and cook for an additional 3-4 minutes until just cooked through and flaky.
  5. Step 5: Serve each salmon fillet with a portion of roasted Brussels sprouts and carrot slaw for a vibrant Whole30 meal.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Salmon with Roasted Brussels Sprouts and Carrot Slaw take to make?

Total time is about 45 minutes (15 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 Carrot Slaw?

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 each salmon fillets from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Roasted Brussels Sprouts and Carrot Slaw?

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 Carrot Slaw 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 Carrot Slaw whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, 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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