Sheetpan Salmon and Brussels Sprouts Salad
This Sheetpan Salmon and Brussels Sprouts Salad — it’s what’s for dinner! It’s made by gently roasting a whole salmon side with lemon and olive oil, alongside a Wilted Brussels Sprouts Salad. The best part? It’s all cooked on ONE sheet pan!
Why We Love It
One thing I’ve learned since I had kids: Simplify. Honestly and truly, I wish I could go back in time five or six years and shake some sense into my past self.
It took me a few years, but I finally realized that anything that makes life easier is a good thing. And once I wrapped my mind around the concept, I actually kind of ran with it.
Easy dinners like my sheet pan Butterfly Chicken and Chicken Sausage with Veggies became our norm. And this Sheet Pan Salmon & Brussels Sprouts is as simple as can be!
It might look impressive (like Pan Seared Chilean Sea Bass), but this recipe is equally perfect for busy weeknights and entertaining friends because it’s SO simple.
There are only FOUR ingredients in this entire recipe! Okay, fine, six, if you count salt and pepper. It looks a lot fancier than that, doesn’t it?
Recipe Ingredients
- Salmon, a side or fillets
- Brussels Sprouts
- Lemon
- Oil
- Salt & Pepper
One of the things I love about cooking with salmon sides is how absolutely beautiful they look when you serve them. I promise you, you will definitely appear to be a seasoned cook when you serve a meal like this.
Just because of the way it looks! And ya know what? It’s actually cheaper to buy a side than it is to buy individual portions!
If you love trying new ways of making salmon, be sure to check out our other best salmon marinades!
Cooking the Dish
- First, you cook the salmon for few minutes under the broil to gently sear it.
This sear helps to keep the albumin at bay (that’s the white stuff that leaks out), which I should mention is totally fine to eat. It’s more of an aesthetic thing, so don’t sweat it if you see some. - Next, bring the temperature of your oven way down, add the brussels sprouts, and finish cooking through.
Note: The cook time will vary depending on the thickness of your fish and the strength of your broiler, so you’ll want to stay close and keep an eye on it, but it’s easy to get the hang of once you know how strong your broiler is!
This is the way I cook one of my other popular and healthy recipes, too, like Bruschetta Salmon. It’s my absolute favorite method to prepare a salmon side.
The Brussels Sprouts
Please note: This method doesn’t roast the brussels sprouts. It lightly wilts them for just a few minutes in low heat.
They’re shredded into tiny pieces so it doesn’t take too long to get them to the point that they’re just turning a beautiful bright green in color, lightly cooked, but still holding a crunchy texture. It eats as a salad, and it’s unbelievably simple, with so much texture and flavor.
More Healthy Seafood Recipes
- 11 Easy Salmon Marinades
- Salmon Stir Fry with Vegetables
- Asian Ginger Salad Bowls with Shrimp
- Blackened Salmon with Peach Salsa
- Lobster Rolls in Grilled Avocados
- Roasted Salmon with Blood Orange + Avocado Salad
Do you want to know why making this one pan salmon and brussels sprouts recipe made me laugh? Read my Instagram post about it, and while you’re there, I’d love if you gave my page a follow!
Roasted Salmon with Wilted Brussels Sprouts Salad
Ingredients
- 1.5 – 2 lb salmon side or fillets
- 1 lb brussels sprouts
- 1 lemon
- 2-4 Tablespoon olive oil divided
- salt and pepper to taste
Instructions
Prepare the Ingredients
- Trim the ends off of the Brussels sprouts, removing any brown or wilted leaves.
- Using a mandolin, food processor with shred attachment or just a sharp knife (my preferred method), shred the brussels sprouts into thin slices.
- Cut the lemon in half. Squeeze the juice of one half onto the shredded brussels sprouts, and cut the other half of the lemon into 6-8 very thin slices and set them aside.
- Drizzle 1-2 tbsp olive oil onto the brussels sprouts and toss until combined. Season lightly with salt and pepper.
Cook the Dish
- Preheat your broiler. While it heats up, pat dry the salmon with paper towels and set it on a foil or parchment lined baking sheet (Note: I strongly recommend using foil.. it's resistant to the broiler and will can be used to lift the whole salmon side off the baking sheet once it's done cooking).
- Drizzle 1-2 tbsp of oil all over the salmon and season lightly with salt and pepper.Cook the salmon under the broiler for about 2-3 minutes, then remove it from the oven and turn the temperature to 300 (your oven should come to temperature quickly since it’s already warm from the broiler).
- Lay the lemon slices on the fish, arrange the brussels sprouts salad around fish, then return it to the oven and cook for another 6-8 minutes or until flakey and cooked through (Note: This depends on the thickness of your fish and the power of your broiler, so watch carefully. I like my salmon medium-rare, so I err on the side of less time).
