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Salmon Burger + Quinoa Medley & Roasted Brussel Sprouts

Total Time: About 40 Minutes | Makes 1 Serving

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What You Need:

  • 1 Cup Fresh Brussel Sprouts per serving (add more to the pan while baking depending on how many servings you want to make).

  • 1 Cup of: Frozen Quinoa Veggie Medley - I used the Target brand linked here.

  • 1 Whole Wheat Bun or Sandwich Thin

  • 1 Salmon Burger - I used the Target brand linked here.

  • 1 TBSP Guacamole

  • Olive Oil

  • Granulated Onion

  • Granulated Garlic

  • Paprika

  • Parsley

  • Salt and Pepper to taste

  • Ketchup (or toppings of choice)


Directions:

  • Preheat the oven to 425 degrees. Spray a baking sheet with non-stick spray.

  • Chop the brussels sprouts into smaller pieces and spread across the pan. Drizzle olive oil over the brussels sprouts and top with granulated onion, garlic, paprika, and salt and pepper to taste. Mix together. Bake for about 30 minutes or until the brussels sprouts are crispy. Remove from the oven and let cool.

  • Microwave the frozen quinoa blend according to the package directions. Let cool and set aside.

  • Cook the salmon burger according to package directions.

  • Add 1 TBSP of guacamole to the sandwich thin or whole wheat bun.

  • Add the salmon burger and top with parsley. Add ketchup or other toppings of choice.

  • Enjoy with 1 serving of the quinoa medley and brussels sprouts.


NOTE - you can substitute the fresh brussels sprouts with frozen and microwave them to save time.




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