Shredded brussels sprout and salmon salad

Pescatarians will love this multi-textured dish.

Brussels sprouts contain cancer-fighting chemicals known as glucosinolates, which help protect the stomach's lining from bad gut bacteria. “They’re perfect with a healthy carb such as sweet potato or quinoa,” says San-Francisco based chef Lynda Marren of Just Add Salt.

Serves 1

This recipe is part of our meal prep series. For the full plan click here.

Photography and styling by Julia Gartland


3 tablespoons shallots, minced
1 pinch red pepper flakes
1 tablespoon honey
3 tablespoons Dijon mustard
6 tablespoons fresh lemon juice
¾ cup olive oil
½ teaspoon kosher salt
½ teaspoon ground pepper


¼ cup almonds
1 4-ounce salmon filet
¼ bunch kale, mandolined
¼ teaspoon kosher salt
¼ pound Brussels sprouts
1 carrot
¼ teaspoon ground pepper


½ avocado
2 tablespoons Parmigiano-Reggiano cheese, shaved
¼ cup red grapes, sliced
Lemon wedge



Preheat the oven to 350 degrees. Meanwhile, make the dressing by combining shallots, red pepper flakes, mustard, and lemon juice in a small bowl, and whisk to combine. In a slow stream, drizzle in olive oil, whisking constantly. Season with salt and pepper.


Place almonds on a baking sheet and toast for two minutes. Let cool and then roughly chop.


Place salmon on a piece of foil on a baking sheet. Drizzle with one tablespoon of the Dijon dressing then place the remaining dressing in an airtight container. Bake salmon until just cooked through and flaky, about ten to twelve minutes.


Using a mandolin, finely shred kale leaves and place in a large salad bowl. Add ¼ teaspoon kosher salt to the bowl and massage kale by squeezing with your hands a few times. Repeat the process to shred the Brussels sprouts and then add them to the bowl.


Using a vegetable peeler, shave the carrot lengthwise into very thin strips. Add to the bowl with the greens. Transfer salad, almonds, and salmon to individual airtight containers; store everything in the fridge.