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
Scale
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.
