5 Brussels Sprouts, very thinly sliced
1 Teaspoon Olive Oil
Fresh Ground Pepper
3 Ounces Salmon, skin removed
2/3 Cup Cooked Quinoa, at room temperature
1 Teaspoon Unseasoned Rice Vinegar
1/2 Medium Avocado, cubed
1 Tablespoon Fresh parsley, Chopped
Heat oven to 450°.
On a sheet pan or in an oven-safe skillet, toss Brussels sprouts with oil and pepper. Spread in an even layer.
Season salmon liberally with pepper (and any other salt-free seasoning of your choice) and place on top of Brussels sprouts.
Roast 7 to 10 minutes (the thicker your salmon fillet, the longer it will take) for medium rare. If you like your salmon more well done, remove Brussels sprouts from pan after 10 minutes and cook salmon an additional 3 to 5 minutes.