One Pan Lemon Cod with Brussels Sprouts and Kale (Whole30 compliant)

One Pan Lemon Cod with Brussels Sprouts and Kale

One Pan Lemon Cod with Brussels Sprouts and Kale

One Pan Lemon Cod with Brussels Sprouts and Kale is a simple, easy and healthy meal option for a quick weeknight meal. Depending on how fast you chop, this dish can be made in as little as 20 minutes! That’s my kind of weeknight meal.

I don’t know about you, but I am still playing catch up from the Holidays. The endless river of incoming pastries and chocolates is flowing a little slower now at the office, but I’m still fighting cravings for holiday sweets and hearty (cheesy and indulgent) dishes. Having quick, simple and delicious recipes in my back pocket is definitely helping me get back on track!

This recipe is Whole30 compliant, so if you’re on the January (or anytime) Whole30 this is a great option for you. Though you don’t have to be on a round of Whole30 to enjoy this yummy meal for lunch or dinner.

One Pan Lemon Cod with Brussels Sprouts and Kale

One Pan Lemon Cod with Brussels Sprouts and Kale

As always, my Hungry Harvest* delivery was packed full of beautiful veggies this week, and had my (current) favorite vegetable – brussels sprouts! If you haven’t eaten shaved, pan-fried brussels yet you are totally missing out. They are great in this recipe or even for breakfast.

*The link above is a referral, and if you click it and order, you will receive $5 off of your first Hungry Harvest order! Never heard of Hungry Harvest? Check out my post: 5 Reasons I Love Hungry Harvest

One Pan Lemon Cod with Brussel Sprouts and Kale

A quick and easy weeknight meal. 

  • 1 cod fillet
  • 1 cup brussels sprouts (shaved or chopped)
  • 1 cup kale (chopped)
  • 2 TBSP ghee
  • 4 lemon wedges
  • salt (to taste)
  • pepper (to taste)
  1. If using whole brussels sprouts and kale leaves, finely chop or shave the sprouts and tear the kale leaves into small pieces.

  2. Season each side of cod with salt and pepper.
  3. Melt 1 TBSP ghee, preferably in a cast-iron skillet over medium heat.
  4. Add brussels sprouts to the pan and cook for about 5 minutes, stirring occasionally. Then add the kale and two lemon wedges. Season with salt and pepper. Continue to cook the veggies, stirring occasionally, for an additional 5 minutes or until the sprouts start to brown and soften.
  5. Using a spatula, push the sprouts and kale to the sides of the pan to create an open area in the center of the pan, occasionally stirring throughout the rest of the cooking process.
  6. In the center of the pan, add 1/2 a TBSP of ghee and add the fish to the pan. Place 2 fresh lemon wedges on either side of the fish. Cook for 3-4 minutes. Remove the fish from the pan briefly to add the rest of the ghee, then return the fish to the pan to cook on the other side for an additional 3-4 minutes.
  7. Remove skillet from the heat. Transfer veggies to the serving dish and top with the fish. Squeeze one of the lemon wedges over top the dish and serve.
  • If you don’t have cod, have no fear! Several fish varieties, such as salmon or tilapia, would be tasty as well.
  • Don’t forget to stir the veggies occasionally to help the cook evenly, about every 3 minutes. Stirring too frequently will prevent those yummy brown edges from developing, though.
  • The cooking time of your fish will depend on the thickness of the cut; thinner pieces will take less time than thicker pieces.
  • If you like this recipe, you might like some of my other simple fish dishes:

 

Happy Munching : )

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Crispy Skin Salmon with Bok Choy and Zucchini

Crispy skin salmon with bok choy and zucchini

Crispy Skin Salmon with Bok Choy and Zucchini

Crispy skin salmon has been my jam lately. The crispy crunch of the skin against the delicate softness of the fish is just so mouth-watering, I can’t get enough. My coworkers look at me with disgust when I tell them that I’ve been eating the salmon skin, just like the look you’re probably giving your computer right now. But I’m telling you – it’s delicious. Throw away all those memories of icky, slimy, chewy fish skin and give this a shot!

Last week, my Hungry Harvest* delivery was packed full of awesomeness and included all the fixin’s for pineapple salsa, and Crispy Skin Salmon with Pineapple Salsa was born. This week’s box included one of my all-time favorite veggies – bok choy. It’s not a common item in my Harvest deliveries, so it is always a welcome treat!

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Never heard of Hungry Harvest? Check out my post: 5 Reasons I Love Hungry Harvest

The first thing that came to mind when I opened the box and saw the bok choy was crispy skin salmon. I’m a big fan of using what I have on hand instead of going to the grocery store to get items for a specific recipe, and lucky for me I also happened to have zucchini, green onions, and lemon on hand! Everything I needed to make this dish.

Bok Choy + Green Onion

Bok Choy + Green Onion

Look at the beautiful bok choy. It looks like a spinach-celery hybrid, but better than celery could ever be, no matter how much peanut butter you slather on it. Anyway, this meal is simple to make and Whole30 compliant. Guilt free and super tasty – a winning combination. It also comes together quickly and doesn’t leave a big mess behind.

Ingredients (serves 1):

  • 1 salmon fillet with skin
  • 2 large bok choy leaves
  • 1/2 zucchini
  • 2 green onions/scallions
  • Salt & pepper, chili flakes, to taste
  • Olive oil, ghee
  • 1/2 tsp lemon zest; juice of one wedge

Instructions:

  • Heat cast-iron skillet (or skillet of choice) over medium to medium-high heat.
  • While the skillet heats:
    • Chop the bok choy + green onion as pictured above; chop the zucchini into crescent moons.
    • Pat the skin side of the salmon filet dry with a paper towel and season with salt & pepper.
  • Once the skillet is hot, add enough olive oil and ghee to lightly coat the pan.
  • Sauté the veggies for about 5 minutes, then push to the edges of the pan to make room for the salmon. If you want a little heat, this is the time to add a dash or two of chili flakes!
  • Place salmon skin-side down in the center of the pan. Let cook for 5-6 minutes. Do not touch it or move it during this time – this is when it gets crispy!
  • Occasionally stir the veggies while the salmon cooks to ensure that they cook evenly.
  • After 5-6 minutes, flip the salmon over, reduce the heat, and cook for an additional 3 minutes. Remove from pan.
  • Sprinkle the dish with lemon zest and a squeeze of lemon juice. Serve!

Happy munching! : )

 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤