Mole Rojo-Glazed Salmon with Roasted Brussels Sprouts

Flaky salmon fillets brushed with a sweet and spicy mole rojo sauce, roasted alongside tender Brussels sprouts. A flavorful and healthy weeknight meal.

Prep Time

15 minutes

Total Time

40 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

4 items

Cost

£4.83/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy•Spicy

Ingredients

Servings

46-ounceSalmon Fillets(Skin on or off, your preference)

£16.00

1poundBrussels Sprouts(Trimmed and halved)

£1.00

3tablespoonsOlive Oil(Divided)

£0.30

0.3cupMole Rojo Paste(Store-bought or homemade. Check ingredients for allergens.)

£1.50

2tablespoonsHoney(Or agave nectar)

£0.25

1tablespoonLime Juice(Freshly squeezed)

£0.10

2clovesGarlic(Minced)

£0.15

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

Total Cost

£19.33

£4.83 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a bowl, toss Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
3.
Roast Brussels sprouts for 15 minutes.
4.
While Brussels sprouts are roasting, prepare the mole glaze: In a small bowl, whisk together the mole rojo paste, honey, lime juice, minced garlic, and remaining 1 tablespoon of olive oil until smooth.
5.
Remove the baking sheet from the oven. Place the salmon fillets among the Brussels sprouts, leaving some space between each.
6.
Brush the tops of the salmon fillets generously with the mole rojo glaze.
7.
Return the baking sheet to the oven and roast for another 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork and the Brussels sprouts are tender and slightly browned.
8.
Serve immediately. Garnish with a sprinkle of cilantro, if desired.

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My Notes

Nutrition Information

Nutrition per serving (227g)

495 kcal / 2071 kJ

Carbs

16g

6% of RDA

Fat

31g

44% of RDA

Protein

37g

74% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

9 g

10% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For extra crispy Brussels sprouts, don't overcrowd the baking sheet.

Adjust the honey in the mole glaze to your preference for sweetness.

If the mole rojo is very thick, add a tablespoon of water to thin it out.

To test salmon for doneness, insert a fork into the thickest part of the fillet and gently twist. If it flakes easily, it's done.

Cooking Equipment

Oven

Baking Sheet

Small Bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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Mole Rojo-Glazed Salmon with Roasted Brussels Sprouts

Ingredients

Instructions