Sesame Salmon with Brussels Sprout- & Spinach Salad and a Spicy Kimchi Yogurt

  • 40 minutes
  • 3 servings


  • 500 g / 16.7 oz fresh salmon
  • 2 tbsp sesame seeds
  • 0.5 tsp salt
  • 2 tbsp olive oil
  • 0.5 red onion, sliced
  • 400 g / 13.3 oz brussels sprouts, sliced
  • 100 g / 3.3 oz fresh spinach
  • 200 g / 6.6 oz greek yogurt
  • 50 g / 1.66 oz kimchi


What you do:
Cut the salmon into 0.8 inch (2 cm) pieces, roll and toss in sesame seeds and half of the salt to make sure all sides are covered. Heat half of the olive oil in a pan and fry the salmon for maximum of 1 min on each side, then set aside. Heat the rest of the olive oil in a pan, add onions, brussels sprouts and spinach and fry for 5 min until the vegetables are tender. Combine kimchi and yogurt in a bowl and it’s time to serve!

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