Salmon fillets on julienne of Brussels sprouts, leeks, and carrots

Name: Salmon fillets on julienne of Brussels sprouts, leeks, and carrots
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Salmon fillets 1.8 lbs; Brussels sprouts 7 oz; Leeks 5.5 oz; Carrots 1 ½ cup; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Thyme to taste; Mustard ancient 2 spoonfuls; Lemon juice ½; Extra virgin olive oil 3 spoonfuls; Fine salt 1 pinch; Thyme to taste

it de fr es br

512

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 512
Carbohydrates g 10.3
of which sugars g 7.9
Protein g 37.9
Fats g 35.5
of which saturated fat g 7.22
Fiber g 4.2
Cholesterol mg 64
Sodium mg 792

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4
Cost: Very low

PRESENTATION

Filetti di salmone su julienne di cavoletti di Bruxelles, porri e carote is something special. It's got this touch of elegance that just really really elevates your table. Plus, it totally sticks to those Italian vibes of freshness and simplicity. Now, here's the thing: it all starts with the veggies. We're talking Brussels sprouts julienne—super tasty—thinly sliced carrots, and leeks. They're cooked just right, staying crisp and bright. Using extra virgin olive oil? I mean, it gives everything a rich and fruity kick. Classic Italian move, for sure. Keep it light, you know?

And look, the Norwegian salmon fillets are briefly roasted. They stay moist and tender, with that hint of golden on the edges—so so good. A quick mustard sauce—pretty simple—adds a tangy zest. It's just enough to enhance the fish. Seriously good. The aroma? Really inviting.

In Northern Italy, this veggie combo is popular because it feels special but is super super easy. Perfect for a healthy dinner or a quick meal after a hectic day. This isn't just your usual baked salmon. Thing is, the crunchy veggies under the tender fish—can't go wrong. It's a tasty mix of textures.

Some versions might only use carrots and leeks, but the Brussels sprouts? They add a sweet and slightly earthy vibe. It fits the Italian tradition of enhancing main ingredients without overshadowing them. So, it's a salmon recipe that makes you savor every bite. Enjoy the fresh flavors and juicy texture. Pair it with crusty bread or a simple green salad to keep that light, joyful Italian vibe. Which is great.

INGREDIENTS

512

Calories per serving

Ingredients for 4 salmon fillets, each weighing 7 oz: Salmon fillets 1.8 lbs (800 g); Brussels sprouts 7 oz (200 g); Leeks 5.5 oz (160 g); Carrots 1 ½ cup (140 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Thyme to taste

For the mustard sauce: Mustard 2 spoonfuls - ancient; Lemon juice ½; Extra virgin olive oil 3 spoonfuls; Fine salt 1 pinch; Thyme to taste

Preparation

How to prepare Salmon fillets on julienne of Brussels sprouts, leeks, and carrots

To prepare the salmon fillets with julienne of Brussels sprouts, leeks, and carrots, start with the vegetables. Rinse the Brussels sprouts under running water 1, along with the carrots and leeks. Then place them on a cutting board, peel away the outer leaves of the Brussels sprouts 2, remove the stem with a small knife, and cut them in half. Then cut them into julienne strips 3.

Finely julienne the carrots 4 and the leeks 5. In a large pan, pour a drizzle of oil 6

and add the vegetables: leeks 7, carrots 8, and finally the Brussels sprouts 9. Sauté the vegetables over high heat, adding a bit of water if necessary.

Salt 10 and pepper to taste, add a bit more water if necessary to wilt the vegetables 11 and after a few minutes, turn off the heat. Then prepare the mustard sauce to drizzle over the salmon fillets: in a small bowl, pour the whole grain mustard 12,

add the oil 13 and the juice of half a lemon 14. Whisk the sauce 15 to blend the ingredients.

Salt to taste and also add a few thyme leaves 16. Now that the sauce is ready, prepare the salmon: place the salmon side on a cutting board and cut out 4 fillets (17-18). Remove any bones with tweezers.

Salt the fillets and place them in a large, previously oiled baking dish 19. Then cover them with the mustard sauce 20 and sprinkle with a few thyme leaves 21. Bake the salmon fillets in a preheated static oven at 365°F for about 15 minutes (330°F for about 10 minutes if using a convection oven).

After the necessary time, remove the fillets from the oven 22. Take a serving plate, lay the sautéed vegetables 23 and the salmon fillets 24. Serve your salmon fillets with julienne of Brussels sprouts, leeks, and carrots hot!

Storage

Store the salmon fillets with julienne of Brussels sprouts, leeks, and carrots in the refrigerator for 1-2 days, covered with plastic wrap.
Freezing is not recommended

Advice

You can create the julienne vegetable mix as you prefer, also with artichokes, or zucchini to add or replace the carrots, leeks, and Brussels sprouts.

For the translation of some texts, artificial intelligence tools may have been used.