Sheet Pan Salmon with Roasted Brussels Sprouts
An easy, healthy dinner that comes together on one pan. Juicy salmon fillets are roasted alongside garlicky Brussels sprouts for a perfectly balanced meal that’s full of flavor and ready in just 35 minutes.
Ingredients
For the Brussels Sprouts
- 2 pounds Brussels sprouts, ends trimmed and halved if large
- 3 tablespoons olive oil
- 1 clove garlic, finely minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the Salmon
- 6 to 8 salmon fillets, about 3 to 4 ounces each
- 1 tablespoon olive oil
- 4 cloves garlic, finely minced
- 1 tablespoon dried oregano
- ¾ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Instructions
- Preheat the Oven
Preheat the oven to 450°F (230°C). Lightly grease a large rimmed baking sheet with cooking spray or a thin layer of olive oil. - Prepare the Brussels Sprouts
In a large mixing bowl, combine the Brussels sprouts with olive oil, minced garlic, salt, and pepper. Toss until evenly coated. - Roast the Brussels Sprouts
Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Roast for 14 minutes, stirring once halfway through, until they begin to brown and soften. - Season the Salmon
While the Brussels sprouts are roasting, drizzle the salmon fillets with olive oil. Evenly divide and press the minced garlic onto the tops of each fillet. Sprinkle with oregano, salt, and pepper. - Add the Salmon to the Pan
Remove the baking sheet from the oven and gently move the Brussels sprouts to one side to make room for the salmon. Arrange the fillets on the other side of the pan. - Roast the Salmon
Return the baking sheet to the oven and roast for 10–12 minutes, or until the salmon is cooked through and flakes easily with a fork. Larger fillets may require an additional 2–3 minutes. - Rest and Serve
Remove the pan from the oven and let the salmon and vegetables rest for a few minutes before serving. Serve warm with lemon wedges or a drizzle of olive oil, if desired.
Tips for Success
- Choose fresh salmon: Look for fillets that are firm, bright in color, and smell clean.
- Avoid overcooking: The salmon is done when its internal temperature reaches 145°F (63°C).
- High-heat roasting: Cooking at a high temperature creates crispy edges on the Brussels sprouts and a lightly seared crust on the salmon.
- Reheating leftovers: Warm gently in the oven or on the stovetop until the fish reaches 165°F (74°C) before serving.