The Lovell Table

I don’t eat salads out often at restaurants but when I do it is usually a Caesar salad with salmon. I wanted to recreate the taste at home but make it into a more substantial meal- because who isn’t still hungry after eating a salad? This sheet pan meal is great on its own or could be paired with rice to make a complete meal!

Ingredients

• 1 cup of avocado mayo
• 2 garlic cloves minced
• 1 teaspoon dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon pepper
• 1 bag of brussel sprouts halved
• 2 tablespoons olive oil
• juice of 1 lemon
• 1/4 teaspoon red pepper flakes
• 1 egg beaten
• 1/2 cup grated parmesan
• 1/2 cup plain bread crumbs
• 4 salmon filets

Method

1. Heat oven to 400 degrees
2. On a sheet pan lined with foil toss brussel sprouts with 1/2 teaspoon salt, 1/2 teaspoon pepper, red pepper flakes, olive oil and then set aside
3. Combine 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and parmesan in a shallow bowl
4. Dredge each salmon filet in the beaten egg and then through the parmesan/bread crumb mixture coating the filets
5. Push the brussels to one side and add the filets to the same sheet pan
6. Bake for 15-20 minutes or until the salmon is cooked through at 145 degrees
7. Make the dressing- whisk mayo, juice from half of the lemon, garlic cloves, dijon, Worcestershire sauce, and remaining salt and pepper until smooth
8. When the salmon and brussel sprouts are done baking squeeze the remaining half of the lemon over the brussel sprouts
9. Serve the salmon and brussel sprouts with a drizzle of the dressing on top