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Under 30 Minute Crispy Salmon, Dirty Rice, & Roasted Brussels | Recipeish | Gustus Vitae

  • Yield: 2 generous portions.
  • Time Estimate: 29:55 minutes.
  • Storage Notes: Will keep in an airtight container refrigerated for 1 day.
  • Difficulty: Easy.

This is a lovely recipe to keep in your back pocket for when time is tight but you don't want to sacrifice on taste or nutrition. You will need some toys for this: we get an air fryer, rice cooker, and the oven all going at the same time to go from 'what's for supper' to 'dinner's on the table' in under 30 minutes.


  • 2-3 salmon fillets, skin on.
  • 1 lbs Brussel's sprouts.
  • 1 cup basmati or jasmine rice.
  • 1 1/4th cups vegetable or chicken stock.
  • 1 tin Lemon Rosemary Sea Salt.
  • 1 tin French Onion Seasoning.
  • 4 tbs extra virgin olive oil.
  • 1 small bunch parsley.
  • 1 lemon.
  • 1/2 cup veggie drawer scraps: bell peppers, an onion, half a head of broccoli, or some mushrooms will all equally do.
    • Preheat oven to 375 F.
    • Rinse rice until it runs clear, then combine with stock and whatever you've discovered from the veggie drawer, well chopped, cover rice cooker and set to cook.
    • Cut off Brussel's sprout ends, slice in half, and begin shelling, stripping off and discarding the top few layers and putting them in a large bowl.
    • Drizzle in olive oil, sprinkle over Lemon Rosemary Sea Salt, and toss to combine well. 
    • Cover a baking tray with tin foil, and pop these in the oven, setting your timer for 15 minutes.
    • Pat dry salmon, drizzle with a bit of olive oil, and rub in French Onion Seasoning on both sides. You want to pop these in with 8 minutes remaining on your timer.
    • Rinse and fine chop parsley, and reserve.
    • Everything should come together at once - plate the rice, lay down the salmon, and spoon on crispy roasted Brussel's sprouts. Give it all a good couple squeezes of lemon juice, and devour.