Description
How to make sheet pan salmon with Brussels sprouts and garlic that creates a complete, healthy dinner in just 25 minutes with minimal cleanup.
Ingredients
Scale
Salmon and Vegetables
- 4 salmon fillets (6 oz each), skin-on or skinless
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1 large red onion, cut into wedges
- 8 oz baby potatoes, halved
Seasonings and Aromatics
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 lemon, sliced into rounds
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
Finishing Touches
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
- 1/4 cup toasted pine nuts
- 2 tablespoons capers, drained
- Red pepper flakes, to taste
Instructions
- Prep Oven: Preheat your oven to 425°F and line a large sheet pan with parchment paper. This high heat is crucial for getting those crispy Brussels sprouts edges we’re after.
- Season Vegetables: Toss Brussels sprouts, potatoes, and onion with 1 tablespoon olive oil, half the garlic, oregano, salt, and pepper. Spread evenly on prepared pan, cut sides down.
- Roast First: Roast vegetables for 12 minutes until they start browning. This head start ensures everything finishes cooking at the same time as the delicate salmon fillets.
- Prepare Salmon: Pat salmon dry and rub with remaining olive oil, garlic, paprika, salt, and pepper. Dry fish is key for getting a beautiful golden crust instead of steaming.
- Add Salmon: Push vegetables to sides of pan and place salmon in center with lemon slices. The vegetables will continue cooking while protecting the fish from direct heat.
- Finish Cooking: Roast 12-15 minutes until salmon flakes easily and vegetables are golden brown. Internal temperature should reach 145°F for perfectly cooked, tender fish.
- Garnish Serve: Drizzle with lemon juice and top with fresh dill, pine nuts, and capers. Let rest 2 minutes before serving to allow juices to redistribute throughout.
Notes
- Pat salmon completely dry before seasoning for the best golden crust.
- Start vegetables 12 minutes before adding salmon for even cooking.
- Store leftovers in refrigerator up to 3 days in airtight container.
- Substitute any firm vegetables but adjust cooking times accordingly.
- Internal temperature should reach 145°F for perfectly cooked salmon.
- Reheat in 350°F oven rather than microwave for best texture.
Allergy Information: Fish, Tree Nuts
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 28g
- Protein: 42g