Perfect Garlic Roasted Salmon & Brussels Sprouts
Perfect Garlic Roasted Salmon & Brussels Sprouts
Introduction
This one-pan garlic roasted salmon and brussels sprouts is a showstopper weeknight dinner that feels special enough for company. The salmon turns out incredibly tender and infused with garlic-herb flavor, while the brussels sprouts caramelize into crispy, savory perfection. Best of all, everything bakes together on a single sheet pan, so you get maximum flavor with minimal cleanup. Ready in about 30 minutes, this balanced meal is packed with protein, healthy fats, and vibrant roasted greens.
Ingredients
- 1.5 lb salmon fillet, skin-on or skinless
- 1 lb brussels sprouts, trimmed and halved
- 6 cloves garlic, minced
- 3 tbsp olive oil, divided
- 1 tbsp fresh lemon juice
- 1 tsp dried Italian herbs (or thyme/oregano mix)
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp black pepper
- Lemon wedges, for serving
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, toss the brussels sprouts with 2 tablespoons olive oil, minced garlic, salt, and pepper until evenly coated. Spread them in a single layer on half the baking sheet, cut-side down for better caramelization.
- Roast the brussels sprouts for 10 minutes to begin browning.
- While sprouts roast, pat the salmon fillet dry with paper towels. In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, dried herbs, and smoked paprika. Brush this mixture all over the salmon.
- Remove the baking sheet from the oven. Place the salmon on the empty side of the sheet, skin-side down (if using skin-on). Return the pan to the oven and bake for 15–18 minutes, until the salmon is opaque and flakes easily, and the brussels sprouts are tender and caramelized at the edges.
- Let rest for 2–3 minutes, then serve immediately with lemon wedges.
Pro Tips & Notes
- Buy skin-on salmon: The skin helps keep the fish moist and can be easily removed after cooking. It also releases healthy fats that flavor the brussels sprouts.
- Cut sprouts uniformly: Halve large sprouts; keep smaller ones whole so everything roasts evenly without burning.
- Don't overcrowd the pan: Give ingredients space so steam can escape and surfaces crisp up rather than steam.
- Check doneness early: Salmon is perfectly cooked when it flakes easily with a fork and registers 145 degrees F at the thickest part. Overcooking dries it out.
Nutrition Facts (per serving)
- Calories: 394 kcal
- Protein: 37 g
- Fat: 23 g
- Carbohydrates: 11 g
- Fiber: 4 g
Frequently Asked Questions
- Q: Can I use frozen salmon? A: Yes. Thaw completely in the refrigerator overnight, pat dry before seasoning, and add 3–5 minutes to the bake time.
- Q: How do I know the salmon is done without a thermometer? A: The flesh will turn opaque and separate into flakes when gently pressed with a fork.
- Q: Can I substitute another vegetable? A: Absolutely. Try broccoli, asparagus, or sliced bell peppers with the same garlic-herb seasoning.