Pan-Seared Salmon with Roasted Brussels Sprouts and Mustard Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets seared to perfection served alongside caramelized Brussels sprouts tossed in a tangy mustard vinaigrette. This mediterranean-inspired whole30 (whole30, gluten-free) ready in about 40 minutes pairs 6 oz each salmon fillets, halved Brussels sprouts, divided olive oil 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: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F (220°C). Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until edges are golden and crispy.
  2. Step 2: While sprouts roast, heat 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 in the skillet and cook for 5-6 minutes until the skin is crisp.
  3. Step 3: Flip salmon and cook an additional 3-4 minutes until cooked through and flaky.
  4. Step 4: In a small bowl, whisk together 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 minced garlic clove, and 1/2 tsp sea salt to create a vinaigrette.
  5. Step 5: Toss the roasted Brussels sprouts with the mustard vinaigrette and sprinkle with 2 tbsp chopped fresh parsley before serving alongside the salmon.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Salmon with Roasted Brussels Sprouts and Mustard 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 Mustard 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 Mustard 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 Mustard 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 Mustard Vinaigrette whole30?

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