Ingredients
- For the Brussels Sprouts:
- 2 pounds Brussels sprouts, ends trimmed
- 3 tablespoons olive oil
- 1 clove garlic, finely minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- For the Salmon:
- 6 to 8 salmon fillets (each about 3 to 4 ounces)
- 1 tablespoon olive oil
- 4 cloves garlic, finely minced
- 1 tablespoon dried oregano
- ¾ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Instructions
- Preheat oven to 450˚F. Lightly grease a rimmed baking sheet with cooking spray and set aside.
- In a large mixing bowl, combine Brussels sprouts with 3 tablespoons olive oil, 1 clove minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat evenly.
- Transfer Brussels sprouts to the prepared baking sheet, spreading them in a single layer. Roast for 14 minutes, stirring once or twice during cooking.
- While sprouts roast, prepare the salmon. Drizzle each fillet with olive oil and press minced garlic on top. Sprinkle with oregano, salt, and pepper.
- Remove baking sheet from the oven and make space among the Brussels sprouts. Place the salmon fillets on the sheet.
- Return to the oven and bake for 10 to 12 minutes, or until salmon is cooked through. Larger fillets may need a few extra minutes.
- Remove from oven and let rest for a few minutes before serving.
Notes
- Substitute Brussels sprouts with broccoli, asparagus, or green beans if preferred.
- Add lemon slices or a squeeze of fresh lemon juice over the salmon for brightness.
- Check salmon for doneness by testing if it flakes easily with a fork or reaches an internal temp of 145°F.
- Use skin-on or skinless salmon depending on preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 290
- Sugar: 2g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
