Recipes that are all gluten & dairy free

Baked Salmon with Caramelized Onions and Mustard and Roasted Brussels Sprouts

Recipe by Ashton Peters

  • 2 6oz fillets Salmon (wild caught)
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 clove garlic, minced
  • 1 1/2 tsp stone ground mustard
  • 1/4 tsp raw, local honey
  • 1/2 medium onion, sliced
  • 1-2 tbsp ghee
  • Preheat the oven to 350 degrees.
  • Toss the Brussels with 1 tbsp of melted ghee and place in a glass baking dish.
  • Place in the oven for 40 to 45 minutes, until tender.
  • Season salmon with salt
  • Put a small amount of melted ghee on a baking sheet or in an oven proof dish.
  • Place salmon, skin side down, in the dish.
  • In a separate small bowl combine mustard and honey. Use a knife or spatula to spread mustard and honey mixture, covering the filet completely (more mustard makes more flavor).
  • Sprinkle 1 clove of finely chopped garlic over the mustard sauce. Let sit.
  • In a saute’ pan, add a small amount of olive oil and saute’ the sliced onion on medium-high heat until soft and caramelized (about 5 minutes).
  • Spoon caramelized onion on top of uncooked salmon filet and put the dish in the oven.
  • Bake until salmon is cooked through. 15 to 25 minutes depending on thickness of filet.

Serving Size
2 servings

Posted To: Entree


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