Easy Sheet Pan Salmon with Roasted Brussels Sprouts
It is 6pm. You are tired. Dinner needs to happen fast. This sheet pan salmon is your new best friend. It delivers a complete, nutritious meal on one single pan. You can enjoy a fresh dinner without any stress.
This dish feels light yet satisfying. It is perfect for those busy fall evenings. The colors are bright and the flavors are clean. You will love how the lemon brightens the fish.
Why You’ll Love This Recipe
This recipe is a winner for busy weeknights. Everything cooks together in under 30 minutes. You get caramelized sprouts and flaky fish every time. It is perfect for a healthy reset after a long week. Cleanup is a breeze since you only use one pan.
You do not need fancy equipment. A simple rimmed baking sheet is all it takes. It is budget-friendly and uses basic pantry staples. Your family will think you spent hours in the kitchen.
Simple Method
The process is incredibly simple and approachable. You roast the sprouts first for a head start. This ensures they get perfectly tender and golden. Then you nestle the salmon right in the middle. The oven does all the heavy lifting for you today.
Simple Ingredients
These ingredients are mostly staples you likely have in your kitchen right now.
- 4 (6-ounce) salmon fillets
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 lemon, sliced into rounds
- 1 tablespoon fresh thyme leaves
Step-by-Step
- Preheat oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper or aluminum foil.
- In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Spread the Brussels sprouts in a single layer on the prepared sheet pan and roast for 10 minutes.
- While sprouts roast, pat salmon fillets dry and season with remaining olive oil, salt, pepper, and garlic powder.
- Move the Brussels sprouts to the outer edges of the pan and place salmon fillets in the center.
- Top salmon fillets with lemon slices and thyme leaves.
- Return the pan to the oven and roast for an additional 10 to 12 minutes until the salmon reaches an internal temperature of 145°F (63°C) and sprouts are tender.
- Serve immediately.
Best Ways to Enjoy It
Serve this straight from the pan for a rustic feel. Add a side of fluffy quinoa or brown rice. A drizzle of balsamic glaze adds a lovely touch. Set the table and enjoy a quiet, nourishing moment. It pairs beautifully with a crisp white wine.
Keep It Fresh
Keep leftovers in an airtight container for two days. Reheat gently in the oven at 325°F. This prevents the salmon from drying out too much. You can also flake the cold salmon over a salad. It makes a fantastic next-day lunch for work.
Recipe Tips
- Pat the salmon dry for the best texture.
- Don’t skip the parchment paper for easy cleanup.
- Avoid crowding the pan so the sprouts roast properly.
- Use a meat thermometer to check for 145°F.
- For a fall twist, add a few apple slices.
- Swap thyme for rosemary for a deeper herb flavor.
- Make sure sprouts are cut to a similar size.
Ways to Switch It Up
- Swap Brussels sprouts for broccoli or asparagus.
- Use lime instead of lemon for a zesty twist.
- Add a pinch of chili flakes for some heat.
- Drizzle with honey for a sweet and salty mix.
Common Questions
Can I use frozen salmon?
Yes, you can use frozen fillets. Just ensure they are completely thawed before roasting. Pat them very dry to ensure they sear well.
How do I know the salmon is done?
The salmon should be opaque and flake easily. Use a fork to check the thickest part. An internal temperature of 145°F is the goal.
I hope this sheet pan salmon brings ease to your busy week. It is a simple way to nourish yourself with fresh flavors. Enjoy every tender, roasted bite.
— Clara
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper or aluminum foil.
- In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Spread the Brussels sprouts in a single layer on the prepared sheet pan and roast for 10 minutes.
- While sprouts roast, pat salmon fillets dry and season with remaining olive oil, salt, pepper, and garlic powder.
- Move the Brussels sprouts to the outer edges of the pan and place salmon fillets in the center.
- Top salmon fillets with lemon slices and thyme leaves.
- Return the pan to the oven and roast for an additional 10 to 12 minutes until the salmon reaches an internal temperature of 145°F (63°C) and sprouts are tender.
- Serve immediately.
