Salmon with Brussels Sprout Red Cabbage and Fennel Slaw

1 medium shallot, finely chopped

3 tbsp olive oil, divided

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 Brussels sprouts, trimmed and thinly sliced (about 3 cups)

1 medium fennel bulb, thinly sliced, fronds reserved for garnish, if desired

1 cup thinly sliced red cabbage

4 skinless salmon fillets (about 1 1/4 pounds)

⅓ cup pomegrante arils

2 tbsp roasted salted pepitas

In large bowl, whisk shallot, 2 tablespoons oil, vinegar, mustard, and 1/4 teaspoon each kosher salt and pepper; fold in Brussels sprouts, fennel and cabbage. Makes about 6 cups.

Sprinkle both sides of salmon with 1/2 teaspoon kosher salt. In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add salmon; cook 8 minutes or until internal temperature reaches 145°, turning once.

Serve salmon topped with slaw, pomegranate arils and pepitas garnished with fennel fronds, if desired.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 428

% Daily Value *
Total Fat 23g36%

Saturated Fat 3g15%
Cholesterol 90mg30%
Sodium 591mg25%
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Salmon with Brussels Sprout Red Cabbage and Fennel Slaw