Roasted Salmon + Brussels Sprouts from

Weeknight 20 minute meal. OR Quick delicious Meal Prep idea! Yep. Keep this recipe handy, because you’ll use it a lot!⠀

This seasoning mix/marinade is so dang good that we coat both the fish AND the veggies with it. So that’s EASY.⠀

Our Roasted Salmon + Brussels Sprouts is super quick to put together and even faster on the clean-up duty, thanks to this one-sheet pan method.⠀

makes 4 servings⠀

4, 6 oz salmon fillets⠀
1-1/2 lbs. Brussels sprouts⠀
fresh lemon wedges⠀
sesame seeds⠀

For Seasoning/Marinade:⠀
1 tsp sea salt⠀
1 tsp garlic powder⠀
1 tsp ground black pepper⠀
2 tsps dry Italian seasonings⠀
1 tsp smoked paprika⠀
¼ tsp cayenne⠀
3 Tbsps olive oil, or avocado oil⠀
juice of 1 large fresh lemon⠀


Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.⠀

Trim off the ends of each sprout, remove and discard the outer layer if necessary, then cut in half. Transfer to a large bowl.⠀

In a small bowl, whisk all the seasonings for your marinade together really well with oil and lemon juice⠀

Place your salmon fillets on the prepared parchment paper as shown.⠀

Add about a teaspoon of your seasoning/marinade mixture onto each salmon filet, then rub it in.⠀

Add the remaining seasoning/marinade mixture onto the sprouts and toss well to evenly coat.⠀

Add Brussels sprouts in a single layer on the sheet pan around your salmon as shown in the video.⠀

Bake in your preheated oven for 15 minutes, or just until salmon is flaky and Brussels sprouts are tender-crisp and slightly browned.⠀

Garnish with sesame seeds, and lemon wedges.⠀

Enjoy immediately, or allow to cool for future meal prep.⠀

➡️For meal prep:⠀

Allow to cool completely.⠀

Divide equally amongst four meal prep containers, and garnish with sesame seeds, and lemon wedges.⠀

Seal tightly.⠀

Refrigerate for up to 3 days.⠀

Serve and enjoy!⠀

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