Description
Delight in this easy, flavorful sheet-pan dish that brings together succulent salmon and crispy Brussels sprouts, all enhanced by a zesty lemon herb butter.
Ingredients
Scale
- 4 fresh salmon fillets (about 6 oz each)
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- Juice of 1 lemon (divided)
- 1/4 cup unsalted butter, softened
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Place salmon fillets on one side of the prepared sheet pan. Drizzle with olive oil, sprinkle with salt, pepper, and half of the lemon juice.
- On the opposite side of the pan, arrange halved Brussels sprouts. Drizzle with olive oil and season with salt and pepper; toss to coat evenly.
- In a small bowl, mix softened butter with the remaining lemon juice, chopped parsley, and dill until well combined.
- Spoon dollops of lemon herb butter over both salmon fillets and Brussels sprouts.
- Roast in the oven for about 15-20 minutes or until the salmon flakes easily with a fork and the Brussels sprouts are crispy yet tender.
- Serve warm from the oven, drizzling any remaining lemon herb butter from the pan over everything for added flavor.
Nutrition
- Serving Size: 1 fillet (6 oz) + 1/4 lb Brussels sprouts
- Calories: 450
- Sugar: 2g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg
Keywords: Substitute Brussels sprouts with other vegetables like asparagus or green beans for variety. For an extra kick, add minced garlic to the lemon herb butter before combining.