One-Pan Magic: Sheet Pan Salmon with Brussels Sprouts

It is 6pm and your energy is low. You want a healthy reset without the massive cleanup. This Sheet Pan Salmon with Brussels Sprouts is your answer. It is fresh, fast, and totally crave-worthy. You deserve a dinner that works as hard as you do.

Why This Recipe Is a Winner

This dish is the ultimate weeknight dinner savior. You only need one pan for the whole meal. The Brussels sprouts get perfectly crispy and caramelized. Meanwhile, the salmon stays juicy and tender inside. It is a nutritional powerhouse that tastes like a treat. You will love how easy your evening becomes.

Easy Cooking Steps

The secret is all in the timing. You start by roasting the sprouts first. This ensures they get that golden crunch you crave. Then, you nestle the salmon right in the middle. Everything finishes at the exact same time. It is a foolproof method for any home cook.

Ingredients You’ll Need

This recipe uses simple pantry staples and fresh produce. It is budget-friendly and incredibly high in flavor.

• 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 Directions

1. Preheat oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper or aluminum foil.
2. In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Spread the Brussels sprouts in a single layer on the prepared sheet pan and roast for 10 minutes.
4. While sprouts roast, pat salmon fillets dry and season with remaining olive oil, salt, pepper, and garlic powder.
5. Move the Brussels sprouts to the outer edges of the pan and place salmon fillets in the center.
6. Top salmon fillets with lemon slices and thyme leaves.
7. 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.
8. Serve immediately.

Best Ways to Enjoy It

Serve this Sheet Pan Salmon immediately while it is hot. The lemon slices add a bright, zesty pop. You can pair it with quinoa or brown rice. A drizzle of balsamic glaze also tastes incredible. It is the perfect guilt-free meal for any night.

How to Store Leftovers

Place any leftovers in an airtight container. They will stay fresh for up to three days. Reheat gently in the oven or air fryer. This keeps the sprouts from getting soggy. It makes a fantastic lunch the next day. You can even flake the salmon over a salad.

Tips for Best Results

• Pat the salmon dry for a better sear.
• Cut sprouts into even sizes for uniform roasting.
• Do not crowd the pan or they will steam.
• Use fresh thyme for the best herbal aroma.
• Check salmon early to avoid overcooking it.
• Line your pan for the fastest cleanup ever.

Ways to Switch It Up

• Swap Brussels sprouts for asparagus or broccoli.
• Add red pepper flakes for a spicy kick.
• Drizzle with honey for a sweet finish.
• Use lime instead of lemon for a twist.

Common Questions

Can I use frozen salmon?

Yes, just thaw it completely before cooking. Pat it very dry with paper towels.

How do I know the salmon is done?

The fish should flake easily with a fork. It should reach an internal temperature of 145°F.

Stop stressing about dinner and start roasting. You are going to crush this meal!

— Jasmine

Sheet Pan Salmon with Brussels Sprouts

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 420

Ingredients Method

Ingredients

  

• 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

Method

 

1. Preheat oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper or aluminum foil.
2. In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Spread the Brussels sprouts in a single layer on the prepared sheet pan and roast for 10 minutes.
4. While sprouts roast, pat salmon fillets dry and season with remaining olive oil, salt, pepper, and garlic powder.
5. Move the Brussels sprouts to the outer edges of the pan and place salmon fillets in the center.
6. Top salmon fillets with lemon slices and thyme leaves.
7. 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.
8. Serve immediately.