Sheet-Pan Salmon & Shaved Brussels Sprouts

Sheet-Pan Salmon & Shaved Brussels Sprouts

This sheet pan salmon and Brussels sprouts recipe is a game-changer for busy evenings. This dish combines tender, flaky salmon with crispy roasted Brussels sprouts, all brought together with an easy lemon garlic drizzle. It’s perfect for busy evenings!

Prep Time: 20 mins Total Time: 30 mins Servings: 2

Ingredients

• 2 lemons
• 6 cloves garlic
• 1 teaspoon smoked paprika
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 teaspoon ground pepper
• 1/4 teaspoon crushed red pepper (optional)
• 1 pound Brussels sprouts, trimmed and thinly shaved (about 6 cups)
• 1 tablespoon extra virgin olive oil
• 2 (5-ounce) salmon fillets, skin-on, divided

Preparation

• Preheat broiler with rack in middle position. Line a large rimmed baking sheet with foil. Zest 2 lemons to garnish, squeeze the remaining 2 cloves garlic cloves, minced.

• Combine 2 teaspoons salt and paprika and pepper together in a large bowl with cooking spray. Zest 2 lemons to garnish, squeeze the remaining 2 cloves garlic cloves, minced.

• Toss Brussels sprouts with 1 tablespoon oil and salt, stirring occasionally for about 5 minutes. Remove from oven, move some of the vegetables and add the salmon pieces, skin-side down, on the grill. Bake until the salmon is cooked through and the Brussels sprouts are tender. Let stand 1 minute before serving. Sprinkle with the fish mist of the cooked and Brussels sprouts are tender, about 10 minutes. Sprinkle with the lemon zest and drizzle of olive oil if desired. Serves immediately or refrigerate for later.