Salmon with Brussels Sprouts Sheet Pan Meal
When you want a special dinner that's not too much fuss, this sheet pan meal with salmon and Brussels sprouts is definitely going to be a hit!
Ingredients
- 4salmon fillets
- 1 lb.fresh brussels sprouts (see notes)
- 1 t1 t olive oil
- salt and fresh-ground black pepper to taste
- 2 tsp.szeged fish rub
- 3 tbalsamic vinegar
- 1 tsoy sauce (see notes)
- 2 tsp.fresh-squeezed lime juice
- ½ tsp.garlic powder
Directions
- 1
Remove salmon from refrigerator and let it start to come to room temperature.
- 2
Preheat oven to 400F/200C. Spray sheet pan with non-stick spray or lightly brush with olive oil.
- 3
Trim Brussels Sprouts and cut in half. (We used one pound for four servings, but if you really like Brussels Sprouts you can fit a bit more than that on the sheet pan.)
- 4
Toss the cut up Brussels Sprouts with olive oil, salt and pepper.
- 5
Spread them out on the sheet pan with the cut side facing down.
- 6
Roast Brussels Sprouts about 14 minutes while you prepare the salmon.
- 7
If you're using frozen salmon that's been thawed, put it between a double layer of paper towels and press on the towels to absorb excess water.
- 8
Rub salmon with olive oil and season generously with Szeged Fish Rub (affiliate link) or your favorite fish seasoning.
- 9
Mix together balsamic vinegar, soy sauce, fresh-squeezed lime juice, and garlic powder to make the glaze.
- 10
After 14 minutes, remove Brussels Sprouts from the oven and use a fork to turn them over. Push them down to one end of the sheet pan and add the salmon fillets.
- 11
Brush salmon and Brussels Sprouts with the Balsamic-Soy-Lime glaze.
- 12
Put sheet pan back in the oven and cook about 10 minutes more, or until salmon feels barely-firm to the touch and Brussels Sprouts are done to your liking.
- 13
Serve hot.