Roasted Salmon with Brussel Sprouts
Elevate your weeknight dinner game with this vibrant and nutritious Roasted Salmon with Brussels Sprouts recipe. Featuring perfectly tender, flaky salmon fillets paired with caramelized, golden Brussels sprouts, this one-pan meal is as simple as it is delicious. A zesty marinade made with olive oil, fresh lemon juice, Dijon mustard, honey, and garlic infuses every bite with irresistible flavor, while a hint of optional red pepper flakes adds a gentle kick. Ready in just 40 minutes, this recipe is perfect for busy evenings and provides a healthy, gourmet-quality meal with minimal cleanup. Garnished with fresh parsley and served straight from the oven, it’s a versatile dish that seamlessly combines wholesome ingredients and bold flavors for a show-stopping meal your whole family will love.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on, preferably wild-caught)
- 1 pound Brussels sprouts
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash and trim the Brussels sprouts by cutting off the stems and halving them. Place them in a large mixing bowl.
In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, lemon juice, Dijon mustard, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour half of this mixture over the Brussels sprouts and toss well to coat evenly.
Spread the Brussels sprouts in a single layer on one side of the prepared baking sheet, leaving room for the salmon fillets.
Pat the salmon fillets dry with a paper towel and season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the salmon fillets skin-side down on the empty side of the baking sheet.
Brush the remaining olive oil mixture evenly over the tops of the salmon fillets.
Optional: Sprinkle a pinch of red pepper flakes over the Brussels sprouts and salmon if you like a bit of heat.
Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are golden and tender and the salmon is cooked through (the internal temperature should reach 145°F or 63°C).
Remove the baking sheet from the oven and let the salmon and Brussels sprouts rest for 2-3 minutes.
Garnish with chopped fresh parsley before serving. Serve immediately with lemon wedges, if desired.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 2629 mg | 114% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 16.8 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 507 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
