15 Minute Salmon and Sauteed Sprouts

Know what I love? Quick and easy. They should both be my middle names but I already have two and four would be too many, my name barely fits on my license as it is.  I digress…

Some of the most common things I hear when I explain how I eat to people who have never heard of paleo is “God, I could NEVER cook that much!” or “that must take SO much time in the kitchen!” And, to some extent they are right.  I try to make all my meals as delicious as humanly possible and it does take time, preparation, and thought.  BUT. It doesn’t have to be true.  It is really, truly as easy as grilling/baking/pan frying some protein and steaming or sauteing some veggies (or just eating them raw!)

Some days I feel like this and just don’t want to put in the extra effort.  I want something tasty and I want it ASAP when I get home from the gym.  This little meal hit the nail on the head and was as delicious as many of my more “prep-py” meals.

Right before I left to meet The Dr. at the gym I threw the salmon into a large ziploc with a marinade, shook it up, threw it in the fridge, and left.  When I got home I just tossed it in the pan and threw together the sprouts.  15 minutes later we were scarfing it all down (well, The Dr. was, I ate mine slowly because it was delectable and I savored the crap out of it).  Happy and full a half hour later I knew this recipe was a keeper 🙂

Scroll down or click here for the recipes, and let me know what you think!

Sweet Potatoes and Smiles,

-The Freckled Foodie

15 Minute Salmon and Sauteed Sprouts

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2 (could easily halve or double)
  • Difficulty: easy
  • Recipe type: Entree and side!


  • For Salmon:
  • 2 fresh salmon fillets, skin on
  • 3-4 Tbsp coconut aminos
  • 3-4 Tbsp fish sauce
  • 2 Tbsp Ginger, freshly grated or powdered
  • 1 Tbsp minced ginger (I buy the pre-minced stuff from Trader Joe’s, so nice to have on hand)
  • S&P
  • 1-2 Tsp sesame seeds
  • For Sprouts:
  • 1-2 Tbsp bacon grease, could sub coconut oil or ghee but it’s WAY better with bacon 🙂
  • 1 shallot, sliced thin
  • 1 pkg Brussel Sprouts from Trader Joe’s (microwaveable bag)
  • S&P


  1. Place all ingredients EXCEPT sesame seeds into a quart sized ziploc bag, shake until combined
  2. Add fillets and shake a bit until the fish is covered, then seal and place in fridge
  3. Leave it to marinate for at least an hour
  4. Heat large pan over medium-high heat and place fillets skin side down
  5. Sprinkle sesame seeds over fillets and cover
  6. Depending on the thickness of your fillets cook for about 6 minutes on first side and 3-4 minutes on the other side (I like to crisp the skin up for 8 or so minutes before flipping, yum)
  7. While your fish is cooking, throw the bag of sprouts in the microwave for 5 minutes to partially steam
  8. Heat bacon grease over medium heat and add shallots, cook for 2 minutes or until the shallots are beginning to brown
  9. Remove from microwave and slice in half, some outer leaves may be discarded (or kept to make them into chips in the oven!)
  10. Add sprouts to the pan with your shallots, salt and pepper to taste
  11. Sautee, stirring or tossing occasionally for 4-5 minutes
  12. Remove from pan and plate along with your salmon
  13. Eat up!

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Comments: 6

  1. Rebecca March 27, 2013 at 6:24 pm Reply

    So easy, yet so yummy! Will become one of my dinner staples. Thanks for sharing!

  2. Troy June 12, 2015 at 4:03 pm Reply

    What are coconut aminos and where do I get them?

    • thefreckledfoodie July 3, 2015 at 3:36 pm Reply

      Troy, they are a replacement for soy sauce made of coconut! You can get them at most specialty stores, wholefoods, and on amazon!

  3. Nancy Puwalski October 7, 2015 at 2:15 pm Reply

    I will try this tonight, but I think that a 2-gallon bag is way too large for only two fillets of salmon — I’ve brined an entire turkey in a 2-gallon bag. Those bags are very expensive. For the amount of marinade used in this recipe, most would cover the bag after shaking it around and not even make it to touch the fish.

    I always use the smallest bag possible so that there is very little air inside and the marinade is in constant contact with the fish or meat.

    • thefreckledfoodie October 8, 2015 at 11:28 am Reply

      Makes total sense Nancy! I will make a change to the recipe instructions 🙂

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