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

Active: 25 min Total: 40 min
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 gluten-free panko or bread crumbs and eggs and fry in a skillet.


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


  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.

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  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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