Roasted Salmon with Carrot Ginger Purée & Crispy Brussels Sprouts Recipe

01 Sep Roasted Salmon with Carrot Ginger Purée & Crispy Brussels Sprouts Recipe

This nourishing dinner is packed with fall flavor and gut-loving ingredients. Wild salmon brings anti-inflammatory omega-3s, while carrots and ginger support digestion and immune health. Brussels sprouts add prebiotic fiber to fuel your microbiome. It’s cozy, satisfying, and entirely paleo.

INGREDIENTS:

Roasted Salmon

• 4 Wild-Caught Salmon Fillets (about 6 oz each)
  
• 1 Tbsp Olive Oil or Avocado Oil
  
• 1 Tbsp Lemon Juice
  
• 1 tsp Garlic Powder
  
• ½ tsp Sea Salt
  
• ¼ tsp Black Pepper
  
• 1 Tbsp Fresh Thyme (or 1 tsp dried)
  

Carrot Ginger Purée

• 4 Large Carrots, Peeled and Chopped
  
• 1 Tbsp Fresh Ginger, Grated
  
• 2 Tbsp Coconut Milk (full-fat)
  
• 1 Tbsp Olive Oil
  
• Salt to taste
  

Crispy Brussels Sprouts

• 3 cups Brussels Sprouts, Halved
  
• 1 Tbsp Avocado Oil
  
• ½ tsp Sea Salt
  
• ¼ tsp Garlic Powder
  
• Optional: 1 Tbsp Balsamic Vinegar (omit for strict Paleo)

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INSTRUCTIONS:

Prep the Carrot Purée

1. Steam or boil the chopped carrots until fork-tender (about 10–12 minutes).
   
2. Transfer to a blender or food processor. Add ginger, coconut milk, olive oil, and a pinch of salt.
   
3. Blend until smooth. Adjust seasoning and set aside.
   

Roast the Salmon

1. Preheat the oven to 400°F.
   
2. Place salmon fillets on a parchment-lined baking sheet.
   
3. Drizzle with oil and lemon juice, then sprinkle with garlic powder, salt, pepper, and thyme.
   
4. Roast for 12–14 minutes, or until salmon flakes easily with a fork.
   

Make the Brussels Sprouts

1. While the salmon cooks, heat avocado oil in a large skillet over medium-high heat.
   
2. Add halved Brussels sprouts cut-side down. Sear for 3–4 minutes without stirring, then toss and cook for another 4–5 minutes until browned and tender.
   
3. Sprinkle with garlic powder and salt. Optional: drizzle with balsamic before serving.

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Assemble and Serve:

Spoon the carrot ginger purée onto plates. Top with roasted salmon and crispy Brussels sprouts. Garnish with extra thyme or a squeeze of lemon if desired.

This meal is warm, grounding, and gut-friendly – perfect for early fall. Enjoy as part of your September reset!