Salmon and shaved Brussels sprouts share a sheet pan in this lemon and garlic dinner. Serve with brown rice or quinoa if you want a grain on the side.
Ingredients
- 1½ lb salmon fillets
- 1 lb Brussels sprouts, thinly sliced
- 2 tablespoons olive oil, divided
- 1 lemon, zested and juiced
- 2 garlic cloves, minced
- Salt and black pepper, to taste
How to make sheet pan salmon and Brussels sprouts
- Heat the oven to 400°F and line a rimmed sheet pan with parchment.
- Toss the sprouts with 1 tablespoon of the oil, lemon zest, garlic, salt, and pepper. Spread them in a single layer on one side of the pan.
- Place the salmon on the other side. Season with the remaining oil, lemon juice, salt, and pepper.
- Start checking the sprouts early and remove them if they brown before the fish is ready. Roast until the salmon reaches 145°F at its thickest point. The original recipe estimates about 18–20 minutes for the salmon, depending on thickness.
For more meals like this, browse our healthy dinner recipes or try roasted salmon and broccoli rice bowls.