ONE SKILLET TAJÍN SALMON AND BRUSSELS SPROUTS

4 (6-8 ounce) skin-on

salmon fillets

1 pound Brussels

sprouts, quartered 4 teaspoons canola, corn

or avocado oil, divided ¾ teaspoon Tajín Clásico Seasoning powder, divided

Fresh lime juice

(optional)

Remove the salmon from the refrigerator and allow it to rest at room temperature while you make the Brussels sprouts.

Toss the Brussels sprouts with 1 teaspoon oil and 1/4 teaspoon Tajín powder. Heat a cast-iron skillet over medium-high heat. Add 1 teaspoon of oil and heat until shimmering. Add the Brussels sprouts and cook without stirring for 3 minutes. Stir and cook 5 minutes more, stirring after 2 minutes, until the Brussels sprouts are bright green with char marks. Pour the Brussels sprouts into a serving bowl. Set aside.

Pat the salmon dry with paper towels and season the non-skin sides with the remaining 1/2 teaspoon Tajín. Wipe the skillet out. Return the skillet to medium-high heat. Add the remaining 2 teaspoons of oil, and heat until shimmering. Place the salmon skin-side down. Cook without moving the salmon for 5 minutes. Flip and cook 2-4 minutes longer until the internal temperature of the thickest part reaches 140 degrees. Remove the salmon from the skillet and let it rest for 5 minutes or until the internal temperature is 145 degrees. Sprinkle the salmon with lime juice if desired and serve hot with Brussels sprouts on the side. Serves 4.

Per serving: 282 calories (percent of calories from fat, 34), 37 grams protein, 9 grams carbohydrates, 4 grams fiber, 11 grams fat (1 gram saturated), 88 milligrams cholesterol, 152 milligrams sodium.

CONTRIBUTED BY KELLIE HYNES