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Oven-poached Garlic Salmon
with balsamic bacon brussels sprouts and quinoa

Active: 25 minTotal: 40 min
20150112 oven poached lemon salmon nm 002.jpg?ixlib=rails 2.1

Poaching salmon at a lower temperature in the oven will yield tender, flaky results. Plus it gives our garlic, Dijon, and maple syrup plenty of time to impart their flavors.
Smarts: Double your salmon for easy next-day salmon fritters. Just add some flour and eggs and fry in a skillet.


Balsamic Bacon Brussels Sprouts:
  • Brussels sprouts - 1 lb, halved
  • Bacon - 6 slices, chopped
  • Balsamic vinegar - 1 Tbsp
  • Brown sugar - 1 Tbsp
  • Dijon mustard - 2 tsp
  • Water - 2 Tbsp
  • Lemon - 1/2, juice of
Quinoa (yields ~3 cups):
  • Quinoa (uncooked) - 1 cup
Oven-poached Garlic Salmon:
  • Salmon - 1 lb
  • Garlic - 1 clove, minced
  • Dijon mustard - 2 tsp
  • Maple syrup - 2 tsp
  • Lemons - 1, sliced

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Salmon - Rinse and pat dry. Mince garlic and mix with Dijon mustard and maple syrup. Season salmon with salt and pepper and cover with sauce. (Can be done up to 1 day ahead)
  2. Brussels sprouts / Bacon - Prep as directed. If not prepping ahead, complete Make steps 1 through 2 before returning to this prep step. (Can be done up to 3 days ahead)
  3. Quinoa - This makes enough for tomorrow’s dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  4. Lemons (for salmon) - Slice into thin rounds.


  1. Heat oven to 325F (or 162C) degrees.
  2. Brush sheet pan or a baking dish with oil or cooking spray (not listed in ingredients). Place salmon onto sheet pan or baking dish and cover in lemon slices. Cover tightly with foil and then oven-poach for 25 to 30 minutes.
  3. Place brussels sprouts in a microwave-safe dish. Add a splash of water, cover with a wet paper towel and microwave for 2.5 to 3 minutes. (If you prefer not to microwave, boil brussels sprouts in salted boiling water for ~2 minutes.)
  4. Heat a skillet or non-stick pan over medium-high heat. Add bacon and saute until brown and a bit crispy, ~5 minutes. If there is a lot of the fat in the pan, drain so that only ~1 tbsp (or 15 mL) remains (1 tbsp = amount for 4 servings; adjust accordingly if customizing). If the pan is looking too dry, just add a splash of water and scrape up your bacon bits.
  5. Add brussels sprouts to pan and saute for ~5 minutes, until brussels sprouts are golden on the outside.
  6. Add in balsamic vinegar, brown sugar, Dijon mustard, and water. Saute for another 1 to 2 minutes. Remove from heat and finish with lemon juice. Take a bite (make sure it has some bacon in it) and season to taste with salt and pepper. Enjoy with your tender salmon and quinoa (reserve one third of the quinoa for tomorrow though).

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This meal has 89 reviews

Made the salmon, but not the sprouts.

By: Claudine
Posted: Jan 10, 2016
Diet: Original

too much lemon

By: Thera
Posted: Dec 30, 2015
Diet: Original

The Salmon was good and my husband liked the sprouts. I still think they taste like feet no matter how they're prepared. :/

By: Natalie
Posted: Aug 27, 2015
Diet: Original

One of my favorites. I've made this multiple times now.

By: Ian
Posted: Mar 22, 2015
Diet: Original

i was so pleasantly surprised how tasty this dish was! i used double garlic and used honey instead of maple syrup when making the salmon sauce - really enjoyed it! tasted like a spicy honey mustard sauce. the brussels sprouts came out great.... i recommend boiling rather than microwaving.

By: Maggie
Posted: Feb 24, 2015
Diet: Gluten-free

The salmon was ok, but not that exciting. The brussels sprouts sold this dish for me! They were fantastic

By: Jenna
Posted: Feb 22, 2015
Diet: Original