Sheet Pan Salmon
This easy sheet pan salmon dinner has juicy salmon fillets roasted with garlicky Brussels sprouts all in the same pan. You can change up the veggies and seasonings however you'd like!
Servings: 6 servings
Ingredients
FOR THE BRUSSELS SPROUTS
- 2 pounds Brussels sprouts ends trimmed
- 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 each fillet should be about 3 to 4 ounces
- 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
- Prep. Preheat oven to 450˚F. Lightly grease a rimmed baking sheet with cooking spray and set aside.
- Roast the Brussels sprouts. In a large mixing bowl, combine trimmed Brussels sprouts, olive oil, garlic, salt, and pepper. Mix until well combined. Transfer Brussels sprouts to the prepared baking sheet, arrange them in a single layer, and bake for 14 minutes, stirring once or twice during cooking.
- Season the salmon. In the meantime, prepare the salmon. Drizzle salmon with olive oil, and evenly divide and press minced garlic on top of each fillet. Season the salmon with oregano, salt, and pepper.
- Add the salmon to the pan. Remove the baking sheet from the oven and move the Brussels sprouts around to make room for the salmon fillets. Place the salmon on the baking sheet and bake for 10 to 12 minutes, or until cooked through. Larger filets will need a couple more minutes to cook through.
- Rest and serve. Remove from oven. Let the salmon and veggies stand for a few minutes and serve.
Notes
- Fresh fish: Look for salmon fillets that are firm to the touch and are pink or orange in color. Avoid smelly fish.
- High heat: Roasting at high heat is a great way to cook salmon. The fillet will get a nice sear on the outside while still juicy and tender on the inside.
- DO NOT overcook: To avoid dry salmon, pull out the fish as soon as the internal temperature registers at 145˚F.
- Reheating Leftovers: When reheating, make sure to reheat the fish to an internal temperature of 165˚F to ensure that any bacteria present has been destroyed.
Nutrition
Calories: 395kcal | Carbohydrates: 15g | Protein: 39g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 94mg | Sodium: 501mg | Potassium: 1444mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1223IU | Vitamin C: 129mg | Calcium: 103mg | Iron: 4mg
