You know those nights when you want something healthy but don’t feel like slaving away in the kitchen? That’s exactly why baked salmon with roasted Brussels sprouts is my go-to. It’s simple, packed with flavor, and—bonus—minimal cleanup! I first fell in love with this combo when my best friend whipped it up for a last-minute dinner party. The crispy, caramelized Brussels sprouts paired with tender, flaky salmon? Absolute perfection. Now, it’s my secret weapon for impressing guests (or just treating myself) without breaking a sweat. Trust me, once you try it, you’ll be hooked too.
Why You’ll Love This Baked Salmon with Roasted Brussels Sprouts
Listen, this dish might just become your weeknight superhero – here’s why:
- Quick as lightning: From fridge to table in 30 minutes flat (even after a long workday!)
- Healthier than takeout: Packed with omega-3s from the salmon and fiber from those gorgeous sprouts
- Flavor bombs: The caramelized edges of the sprouts with that garlicky salmon? Chef’s kiss!
- One-pan magic: Toss everything on a sheet pan—no stacking dishes in the sink
- Impressive yet simple: Looks fancy enough for guests, but easy enough for solo Netflix dinners
My favorite part? That crispy salmon skin clinging to the pan while the sprouts get perfectly charred. It’s the little things!
Ingredients for Baked Salmon with Roasted Brussels Sprouts
Okay, let’s talk ingredients – because great meals start with great stuff! I’ve made this dish so many times I could probably recite this list in my sleep. Here’s everything you’ll need, split into two happy little groups:
For the Salmon (the star of the show!)
- 4 salmon fillets (about 6 oz each) – look for that beautiful pink color and firm texture
- 2 tbsp olive oil – the good stuff, not that sad bottle that’s been in your pantry since 2018
- 1 tsp salt – I use kosher, but whatever you’ve got works
- ½ tsp black pepper – freshly ground if you’re feeling fancy
- 1 tsp garlic powder – my secret weapon for instant flavor
- 1 tbsp lemon juice – squeeze it fresh, your taste buds will thank you
For the Brussels Sprouts (the crispy little sidekicks)
- 1 lb Brussels sprouts – trimmed and halved (don’t skip trimming those tough ends!)
- 2 tbsp olive oil – same bottle as before, we’re not fancy here
- ½ tsp salt – yes, more salt, trust me on this
- ¼ tsp black pepper – just enough to wake everything up
See? Nothing crazy or hard-to-find. That’s the beauty of this recipe – simple ingredients that turn into something magical together. Pro tip: If your sprouts are huge, quarter them instead of halving. More surface area = more crispy bits (and crispy bits are life).
How to Make Baked Salmon with Roasted Brussels Sprouts
Alright, let’s get cooking! This recipe is so straightforward, but I’ve got a few tricks up my sleeve to make sure your salmon stays juicy and those Brussels sprouts get gloriously crispy. Don’t worry—I’ve made every mistake possible so you don’t have to!
Step 1: Prep Like a Pro
First things first: preheat that oven to 400°F (200°C). While it’s heating up, line your baking sheet with parchment paper. (Trust me, you’ll thank me when cleanup takes 2 seconds.) Now, grab those Brussels sprouts—trim off the gnarly ends and slice them in half. If they’re on the bigger side, quarter them for extra crispiness. Toss them in a bowl with olive oil, salt, and pepper. Get your hands in there and massage that oil in—it’s the secret to even browning!
Step 2: Salmon Time
Pat your salmon fillets dry with a paper towel—this helps the skin crisp up nicely. Place them on the other side of your lined baking sheet (we’re keeping sprouts and salmon separate for now). Drizzle with olive oil, then sprinkle on salt, pepper, and that magic garlic powder. Squeeze fresh lemon juice over the top—about 1 tablespoon total. Want an extra flavor boost? Try this lemony salmon trick with a pinch of dill!
Step 3: Into the Oven
Slide that baking sheet into the oven and let the magic happen. Bake for 15–20 minutes—the salmon should flake easily with a fork (don’t overcook it, or it’ll get dry!), and the sprouts should be tender with crispy, caramelized edges. If your sprouts aren’t quite browned enough, pop just the veggie side back in for another 2–3 minutes while the salmon rests.
Step 4: Serve It Up
Transfer everything to plates immediately—that crispy salmon skin won’t stay crispy forever! I like to give an extra squeeze of lemon right at the end. Pro tip: If you want to get fancy, sprinkle the sprouts with a little grated Parmesan right when they come out of the oven. The heat melts it into salty, cheesy perfection!
See? Told you it was easy. The hardest part is waiting for those delicious smells to fill your kitchen!
Tips for Perfect Baked Salmon with Roasted Brussels Sprouts
Alright, let me spill all my hard-earned secrets for making this dish absolutely foolproof. I’ve had my fair share of overcooked salmon and soggy sprouts – consider me your culinary guardian angel!
Seasoning Swaps That’ll Blow Your Mind
That garlic powder-lemon combo is my ride-or-die, but sometimes I mix it up. Try smoked paprika instead of garlic powder for a smoky twist, or add a teaspoon of honey to the olive oil for caramelized goodness. My neighbor swears by adding orange zest to the sprouts – game changer!
The Don’t-Overcook Dance
Here’s how I nail perfect salmon every time: pull it out when the thickest part flakes easily but still looks slightly translucent in the center. It’ll keep cooking as it rests. Learned this the hard way after serving hockey pucks to my in-laws!
Crispy Sprouts or Bust
The key? Don’t crowd the pan! Give those little green guys space to breathe. I arrange them cut-side down in a single layer – this creates maximum caramelization. If they’re not browning enough, crank the heat to 425°F for the last 5 minutes.
Bonus trick: toss sprouts with a teaspoon of maple syrup before roasting. The sugar helps them crisp up while adding the most delicious sweet-savory flavor. You’re welcome!
Serving Suggestions for Baked Salmon with Roasted Brussels Sprouts
Now that you’ve got this gorgeous dish ready, let’s talk about how to make it a full meal! My absolute must-have? Extra lemon wedges on the side – that bright acidity cuts through the richness of the salmon perfectly. Here’s what I love pairing with it:
- Fluffy quinoa or brown rice: Soaks up all those delicious juices
- Crusty bread: For wiping up every last bit of olive oil and crispy Brussels sprout bits
- Simple arugula salad: Just toss with lemon vinaigrette – the peppery greens balance everything beautifully
For wine lovers, a crisp Sauvignon Blanc is my go-to. The citrus notes? Chef’s kiss with the salmon!
Storage and Reheating Instructions
Okay, let’s talk leftovers—because let’s be real, sometimes you make extra just to have them! Here’s how to keep that salmon juicy and those Brussels sprouts crispy for round two:
Fridge Smarts
Store everything in an airtight container in the fridge for up to 2 days. Pro tip: Keep the salmon and sprouts separate if you can—the moisture from the fish can make the sprouts soggy. I learned that the hard way after a sad lunch last Tuesday!
Reheating Like a Boss
For the salmon, low and slow is key. I pop it in a 300°F oven for about 10 minutes, covered with foil to trap steam. The sprouts? Crank it to 400°F and spread them in a single layer—5 minutes brings back their crispy magic. Microwave works in a pinch, but expect softer sprouts (still tasty though!).
Freezer Hacks
You can freeze the salmon (without sprouts) for up to 1 month. Wrap each fillet tightly in plastic, then foil—thaw overnight in the fridge before reheating. Brussels sprouts? They get mushy when frozen, so I don’t recommend it. Better to roast a fresh batch!
There you go—no more dried-out salmon or sad, limp sprouts. Your future self will thank you!
Nutritional Information
Just a quick heads up—these numbers are estimates since nutrition can vary based on your specific ingredients and brands. (That organic salmon fillet might have different stats than my grocery store’s budget catch!) But generally, this dish packs about 350 calories per serving, with loads of protein from the salmon and fiber from those glorious sprouts. Not bad for something that tastes this good, right?
FAQ About Baked Salmon with Roasted Brussels Sprouts
I get asked about this recipe ALL the time—here are the questions that pop up most often in my kitchen (and my best answers after years of trial and error!):
Can I use frozen Brussels sprouts instead of fresh?
You totally can, but hear me out—fresh is WAY better for roasting. Frozen sprouts tend to release more water, so they won’t get as crispy. If you must use frozen, thaw them completely and pat dry with paper towels first. Even better? Roast them separately from the salmon at 425°F for extra crispiness!
How do I know when the salmon is perfectly cooked?
Look for that magical moment when the salmon flakes easily with a fork but still looks slightly translucent in the center. Takes about 15-20 minutes at 400°F. Pro tip: The salmon will keep cooking a bit after you pull it out, so err on the side of underdone. Overcooked salmon breaks my heart!
Can I prepare everything ahead of time?
Absolutely! I often prep the Brussels sprouts (trimmed and halved) and season the salmon up to 24 hours ahead. Just keep them separate in the fridge. When you’re ready, let the salmon sit at room temp for 10 minutes while the oven preheats—helps it cook more evenly.
What’s the best way to get crispy salmon skin?
Three secrets: 1) Pat the skin SUPER dry before seasoning, 2) Place skin-side down on the pan (don’t flip!), and 3) Crank up the heat to 425°F for the last 2 minutes if needed. That skin should crisp up like potato chips!
Still got questions? Hit me up in the comments—I could talk about this dish all day!
Rate This Recipe
Did you love this baked salmon with roasted Brussels sprouts as much as I do? Drop me a note below and let me know how it turned out! Your star ratings and comments make my day—plus they help other home cooks find this recipe. Can’t wait to hear about your kitchen adventures!
Baked Salmon with Roasted Brussels Sprouts
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the Brussels sprouts on one side of the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Place the salmon fillets on the other side of the baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder. Squeeze lemon juice over the salmon.
- Bake for 15-20 minutes, or until the salmon is cooked through and the Brussels sprouts are tender and slightly browned.
- Serve immediately.