Random Single Gal Recipe: Roasted Salmon And Brussels Sprouts

Hi Frisky readers! Fun fact about me—I love to make and eat food! Now, if Kelly Bensimon were to meet me, I’m sure she’d emphasize in her psychotic way that I am a cook not a chef, and I would agree. That being said, I think I manage to whip up some tasty things in my tiny New York kitchen, so when the mood strikes (I’m aiming for every week) I’m going to introduce you to an easy recipe I’m currently loving.

Currently, New York City’s temperature feels like a hot, wet towel blanketing every surface. It’s exhausting. Eating a heavy dinner doesn’t help with the fatigue. Lately I’ve been really trying to eat a lot more fish, especially in the evenings when the last thing I want before hitting the sack is a heavy, rich meal. I also have been laying low on the carbs post-work (unless we’re talking booze, which I do not restrict), so for dinner I’ve been making heartier vegetables, like Brussels sprouts, to accompany my protein. Don’t give me that look. Brussels sprouts are delicious when prepared well, extremely affordable, and totally filling, but not in a so-stuffed-you’re-gonna-barf way. After the jump, my recipe for roasted salmon with Brussels sprouts. Recipes serve one single person, holla!



  • 1 salmon fillet
  • 1 tsp. dijon mustard
  • 1/2 tsp. olive oil
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. sea salt
  • Freshly ground pepper to taste



  • 6-7 Brussels sprouts, trimmed and halved
  • 1 tsp. olive oil
  • 1 tsp. balsamic vinegar
  • 1 tsp. sea salt
  • Freshly ground pepper to taste
  • Cayenne
  • Cumin

To Prepare

  1. Preheat oven to 400 degrees. Mix all the ingredients for the salmon glaze in a bowl, add the salmon, and cover it completely. Place the salmon on one half of your baking sheet. For easy cleanup purposes, I cover the inside of the pan with foil so I can pull it out and toss when done, instead of gunking up my pan and making it hard to clean.
  2. In another bowl, mix together your wet and dry ingredients for the sprouts. The amount of cayenne and cumin you want to use is dependent on your tastes, but I use about 3-4 shakes of each. Eyeball it. This isn’t rocket science.
  3. Remove the base of the sprouts and the outer leaves (they should start to fall off). Slice sprouts in half and add to the bowl. Toss together well and dump the sprouts onto the other side of your pan, in an even layer.
  4. Roast the salmon and sprouts for about 13-15 minutes, depending on how rare you like your fish. But don’t f**k it up by overcooking. Dry fish is nasty, yo. You can roast the sprouts for an additional five minutes if you prefer them a little softer, with crispier edges, but really, I blame people’s Brussels sprout prejudice on their parents, who probably gave it to them way too mushy as kids. So again, don’t overcook. I’ll be pissed.
  5. Eat, rub belly, burp, let dog lick plate.

Note: I promise I am going to start taking my own photos. I just get so hungry while I’m cooking that I forget.