If you’re looking for a wholesome, vibrant, and fuss-free weeknight dinner, this Salmon and Brussels Sprouts Sheet Pan Dinner Recipe is going to become your new best friend. Combining tender, perfectly roasted Brussels sprouts with flaky, flavorful salmon fillets, this dish delivers a satisfying balance of textures and tastes—all made on one pan for easy cleanup and maximum flavor. The garlic and oregano seasoning adds a comforting punch that elevates a simple meal into something spectacularly delicious. Trust me, once you try this, it’s going to be on repeat in your kitchen.
Ingredients You’ll Need
The beauty of this Salmon and Brussels Sprouts Sheet Pan Dinner Recipe lies in its simplicity and how each ingredient plays a vital role. From the fresh, slightly nutty Brussels sprouts to the rich, buttery salmon, every component works together to create a dish that’s both nutritious and bursting with flavor.
- Brussels sprouts (2 lbs): Trimmed for tenderness and roasted to crispy, caramelized perfection.
- Garlic (4 cloves, minced): Adds a fragrant, savory kick that wakes up your taste buds.
- Salmon fillets (6-8, 3-4 oz each): Choose skinless for ease, packed with omega-3s and a juicy texture.
- Dried oregano (1 tbsp): Offers earthy herbal notes that complement both the salmon and veggies beautifully.
- Salt and black pepper (to taste): Essential for seasoning and bringing out the natural flavors.
- Olive oil (4 tbsp, divided): Helps roast the Brussels sprouts to crispy glory and keeps the salmon moist and flavorful.
How to Make Salmon and Brussels Sprouts Sheet Pan Dinner Recipe
Step 1: Get the Oven Ready and Prep the Brussels Sprouts
Start by preheating your oven to a high 450°F so it gets hot enough for that perfect roast. While it’s warming, lightly grease your sheet pan to prevent sticking. Then, trim the Brussels sprouts by cutting off the tough ends and removing any yellow or damaged outer leaves. This step ensures your sprouts cook evenly and become tender without any bitterness.
Step 2: Toss Brussels Sprouts with Flavor
In a big bowl, toss the trimmed Brussels sprouts with half the olive oil, minced garlic, salt, and pepper. This coating allows the sprouts to crisp up while absorbing those bold, savory flavors during roasting. Garlic infuses as the sprouts cook, adding aromatic depth that’s hard to beat.
Step 3: Roast the Brussels Sprouts
Spread the coated Brussels sprouts evenly on your greased sheet pan and slide them into the oven. Roast for about 14 minutes, stirring once halfway through to encourage even browning and caramelization. This roasting transforms the sprouts from bitter to sweet and tender, with deliciously crisp edges.
Step 4: Season and Add the Salmon
While the Brussels sprouts start roasting, season the salmon fillets with salt, pepper, and dried oregano for a lovely herbal touch. When you stir the sprouts after 14 minutes, create space on the sheet pan and nestle the salmon fillets in among the veggies. Drizzle the remaining olive oil over the fish to keep it moist and shiny as it cooks.
Step 5: Finish Roasting Together
Return the sheet pan to the oven and roast everything together for another 10 to 12 minutes. You’ll know the salmon is done when it flakes easily with a fork and looks opaque throughout. The Brussels sprouts will be perfectly tender and caramelized, making this a balanced, beautiful meal straight off the pan.
How to Serve Salmon and Brussels Sprouts Sheet Pan Dinner Recipe
Garnishes
A sprinkle of freshly chopped parsley or a squeeze of lemon juice brightens the dish just before serving. These simple garnishes add a fresh note and vibrant color that makes your Salmon and Brussels Sprouts Sheet Pan Dinner Recipe even more inviting. A dash of flaky sea salt can also give a nice finishing crunch.
Side Dishes
This recipe stands beautifully on its own, but if you want to add a side, consider a light quinoa salad or herbed couscous. These options complement the hearty salmon and veggies without overpowering the delicate flavors, helping to round out a wholesome meal.
Creative Ways to Present
For a fun twist, plate the salmon fillet over a bed of roasted Brussels sprouts with some roasted almond slivers sprinkled on top for crunch. You can even turn it into a salmon salad by flaking the cooked fish and mixing it with the veggies and a dollop of Greek yogurt or mustard vinaigrette for a different texture and flavor profile.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Salmon and Brussels Sprouts Sheet Pan Dinner Recipe, store them in an airtight container in the refrigerator. They will keep nicely for up to 3 days, making for a quick and healthy lunch or dinner option during your busy week.
Freezing
You can freeze cooked salmon and Brussels sprouts individually, but for best texture and flavor, it’s recommended to freeze the salmon separately from the vegetables. Wrap each tightly in plastic wrap and foil or use freezer-safe containers, and consume within 1 to 2 months for optimal freshness.
Reheating
To reheat leftovers, gently warm the dish in a preheated oven at 350°F until heated through. Avoid microwaving if possible, as it can make the salmon dry and the Brussels sprouts mushy. A quick reheat in a skillet also works well for maintaining crispness.
FAQs
Can I use frozen Brussels sprouts in this recipe?
While fresh Brussels sprouts are ideal for roasting, you can use frozen sprouts if that’s what you have on hand. Just make sure to thaw and pat them dry thoroughly before roasting to avoid excess moisture that can prevent crisping.
What type of salmon works best in this sheet pan dinner?
Wild-caught salmon fillets are fantastic, but farmed salmon works perfectly too. Choose skinless fillets around 3 to 4 ounces each for quick, even cooking and easy eating.
Can I add other vegetables to the sheet pan?
Absolutely! Feel free to add chopped carrots, cherry tomatoes, or even thinly sliced bell peppers. Just keep in mind that cook times may vary slightly depending on the vegetables’ density.
Is it possible to make this recipe gluten-free?
Yes, the Salmon and Brussels Sprouts Sheet Pan Dinner Recipe is naturally gluten-free as long as you use gluten-free seasonings. Always double-check labels on spices and condiments if you’re cooking for someone sensitive to gluten.
How can I make this recipe more kid-friendly?
To appeal to kids, you might want to reduce the amount of garlic or oregano slightly and serve the salmon with a side of mild dipping sauce like plain yogurt mixed with a touch of lemon. Roasting sprouts a little longer makes them sweeter and less bitter, which is often more palatable for younger eaters.
Final Thoughts
Sharing this Salmon and Brussels Sprouts Sheet Pan Dinner Recipe feels like passing along a little culinary treasure. It’s effortless, nourishing, and full of bright, comforting flavors that satisfy any appetite. Whether for a busy weeknight or a relaxed weekend meal, this recipe is a wonderful way to enjoy wonderful ingredients with minimal effort and delicious results. Give it a try—you’ll love how easy and tasty dinner can be.
Print
Salmon and Brussels Sprouts Sheet Pan Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings (approximately 4-5 ounces salmon per serving)
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This sheet pan recipe features perfectly roasted Brussels sprouts and tender, flavorful salmon fillets baked together for a quick and healthy dinner. With minimal prep and a single pan, it’s an easy, nutritious meal that highlights the delicious combination of crispy veggies and flaky fish.
Ingredients
Vegetables
- 2 lbs Brussels sprouts, trimmed
- 4 cloves garlic, minced
Seafood
- 6–8 salmon fillets (3–4 oz each)
Seasonings & Oils
- 1 tbsp dried oregano
- Salt and black pepper to taste
- 4 tbsp olive oil, divided
Instructions
- Preheat and prepare: Preheat your oven to 450°F (232°C) and lightly grease a sheet pan. Trim the ends of the Brussels sprouts and cut any large ones in half to ensure even cooking.
- Season Brussels sprouts: In a large bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, minced garlic, salt, and black pepper until evenly coated.
- Roast the vegetables: Spread the Brussels sprouts in an even layer on the prepared sheet pan. Roast in the oven for 14 minutes, stirring once halfway through to promote even browning and tenderness.
- Season salmon: While the Brussels sprouts cook, pat the salmon fillets dry and season both sides with salt, black pepper, and dried oregano.
- Add salmon to sheet pan: After the initial 14 minutes of roasting, make space on the pan by pushing the Brussels sprouts to one side. Arrange the salmon fillets in the open space and drizzle them with the remaining 2 tablespoons of olive oil.
- Finish baking: Return the sheet pan to the oven and bake everything together for an additional 10-12 minutes, or until the salmon flakes easily with a fork and the Brussels sprouts are crispy and caramelized.
Notes
- Choose similar-sized salmon fillets to ensure even cooking.
- You can swap dried oregano for fresh herbs like dill or thyme for a different flavor profile.
- For extra crispiness, broil for the last 1-2 minutes but watch carefully to avoid burning.
- Leftovers store well in an airtight container in the fridge for up to 2 days.
