A healthy dinner in 30 minutes featuring salmon and Brussel sprouts roasted together while you assemble quick cook farro and a zingy lemon caper sauce.

Dinners like this are the reason we go out to eat less. Simple to assemble, healthy, delicious and half the price or less to make at home.

Just the Recipe | 2 Servings

Ingredients

2 Portions of Salmon (6-8 oz.)

2 c. of Brussel Sprouts

1/2 c. Quick Cook Farro

Olive Oil

Granulated Garlic

Salt & Pepper

Lemon Wedges for serving

Ingredients for Lemon Caper Sauce

1 Shallot diced

1 Garlic Clove minced

1/2 c. White Wine

1/2 c. Chicken Stock

2 Tbs. Lemon Juice (fresh)

1 Tbs. Capers

1 Tbs. Butter

1 Tbs. Olive Oil

Salt & Pepper

Oven Temp: 425° | Sheet Pan and 2 Med. Sauce Pans

Steps

Preheat oven.
Cook the farro in a sauce pan according to the directions on the package, set aside when done.
Halve the Brussel sprouts and place face up on 1/2 of the sheet pan.
Drizzle sprouts with olive oil, then evenly season with salt, pepper and granulated garlic. Toss. Flip over so they are all face down and in an even layer.
Rinse the salmon and pat dry with paper towels.
Spray the other 1/2 of the sheet pan with non-stick spray or cover with parchment (or foil).
Place the salmon portions on the other side of the pan. Drizzle with olive oil. Season evenly with salt and pepper. Optionally: cover with thin slices of lemon.
Roast the sprouts and fish for 18-22 minutes.
While they roast, make the sauce:
- Melt the butter with the oil on med-high in a sauce pan.
- Add the shallots and cook for 2-3 minutes, stirring lightly.
- Add salt, pepper, and garlic. Cook for about a minute.
- Add the wine and stock. Boil until the sauce has reduced by half, stirring occasionally. (About 5-10 minutes.)
- Add the lemon juice and boil for another 2 minutes, stirring.
- Remove from heat and add drained capers. Taste and adjust seasoning as necessary.

Serve

Plate the filet of salmon on the farro and drizzle both with a generous portion of sauce. (Remove the lemon slices before plating if you used). Squeeze a wedge of fresh lemon over everything and top with lemon zest if you're feeling fancy. Serve with more lemon wedges.

You may like the sauce on the Brussel sprouts as well, but they'll lose a little of their crunch.

Meal Block Plan | 2 Dinners

This is a great work night dinner that take about 30 minutes to assemble.
Double the recipe to make 2 dinners and 2 lunches. Pack the extra two portions into portable lunch containers.
The pan with brussels and fish can be prepped the night before (leave off lemon slices, if using), covered and stored in the frig. Take out of fridge to warm while the oven preheats (about 10 minutes). Room temperature foods cook a bit faster so if the pan is very cold add another minute or two to the cook time.

Kitchen Acumen Tips

The time may vary based on how thick the salmon portions are. For thick filets, 1/2 the Brussel sprouts and aim for 20-22 minutes. For thin filets, 1/4 the Brussel sprouts and aim for 15-18 minutes.
I like to flip over all my Brussel sprouts after tossing them in olive oil and spices. It helps them to cook evenly and get that crispy char on the bottom.
You can roast salmon frozen. If you do, use two separate pans. Prepare the Brussel sprouts as above. Follow directions from The Kitchen for cooking frozen filets of salmon.
To test if salmon is done, put a fork in the thickest part and apply some pressure, as if you're about to cut it with the fork. If the filet flakes and is no longer translucent in the middle it's done!
Trader Joe's has a great quick cook farro. If you can’t find a quick cook option and don’t want the wait, make in the Instant Pot or prep on the weekend. You can also substitute rice or egg noodles.
TJ’s also has an affordable jar of capers compared to other grocery stores in my area.
Don’t like Brussel sprouts? Swap out for broccoli or cauliflower, or a mix of both!
Watching calories, don’t like capers, or just don’t have the energy for the sauce? Skip it! Instead drizzle more oil on the fish and top with lemons while roasting. Remove the lemons before serving and squeeze extra, fresh lemon juice on the fish.
Don’t have capers? Skip them! The sauce will still taste good over the fish and farro.
Don’t be afraid to put some heat under the sauce to help it boil down. I find this easier and a bit quicker on a gas stove than an electric one. You really want this sauce to boil down by half to enjoy the concentrated flavors. Get it boiling, and keep it boiling until it has reduced. (Also a good reason to use a wine you would enjoy drinking! If you don’t like the flavor to drink, you won’t like it concentrated in the sauce.)