Pan-Seared Salmon with Roasted Brussels Sprouts and Garlic-Citrus Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Whole30 dish featuring crispy salmon skin, caramelized Brussels sprouts, and a tangy garlic-citrus sauce that brightens the plate. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 40 minutes blends about 6 oz each salmon fillets, halved Brussels sprouts, extra virgin olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 410 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 410 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 extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a rimmed baking sheet. Roast for 20-25 minutes, flipping halfway, until edges are caramelized and tender.
  2. Step 2: While Brussels sprouts roast, pat dry 4 salmon fillets (6 oz each) and season skin and flesh with 1/2 tsp sea salt and 1/4 tsp black pepper each. Heat 1 tbsp extra virgin olive oil in a large nonstick skillet over medium-high heat until shimmering.
  3. Step 3: Place salmon fillets skin-side down in the skillet and cook for 5-6 minutes without moving until skin is crisp and golden. Flip and cook an additional 2-3 minutes until salmon is just cooked through.
  4. Step 4: In a small bowl, whisk together 4 minced garlic cloves, 3 tbsp fresh lemon juice, and 1 tsp orange zest. Drizzle this sauce over the salmon and roasted Brussels sprouts.
  5. Step 5: Sprinkle 2 tbsp chopped fresh parsley over everything and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Salmon with Roasted Brussels Sprouts and Garlic-Citrus Sauce take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Salmon with Roasted Brussels Sprouts and Garlic-Citrus Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Salmon with Roasted Brussels Sprouts and Garlic-Citrus Sauce?

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 Garlic-Citrus Sauce 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 Garlic-Citrus Sauce whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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