This Salmon and Roasted Brussels Sprouts dish is a weeknight hero that feels elegant but comes together effortlessly. The hot oven transforms sprouts into crispy-edged gems while the salmon cooks to perfection. It’s a one-pan wonder that’s healthy, delicious, and genuinely simple.

Why You’ll Love This Salmon and Roasted Brussels Sprouts

• One-pan wonder: Complete protein, veggie, and healthy fats roast together for easy cleanup.
• Dreamy textures: Crispy, nutty sprouts contrast with flaky, tender salmon.
• Versatile & forgiving: Easy to customize with lemon, herbs, or spice.
• Fancy yet simple: Impressive for guests with minimal hands-on effort.

Ingredients & Tools

• 500 g Brussels sprouts, trimmed and halved
• 2 tbsp olive oil, divided
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 2 salmon fillets (about 150-180 g each), skin-on or skinless
• 1 lemon, half juiced and half sliced
• 1 tbsp fresh dill, chopped (or 1 tsp dried)

Tools: A large baking sheet, parchment paper (for easy cleanup!), a small bowl for mixing, and a set of tongs.

Notes: The quality of your salmon really makes a difference here—look for fillets that are bright in color and smell fresh, like the ocean. And don’t skip the smoked paprika; it gives the Brussels sprouts a subtle, smoky depth that pairs so well with the rich salmon.

Nutrition (per serving)

Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Dry your salmon. Pat the salmon fillets thoroughly with a paper towel before seasoning. A dry surface is the secret to getting a beautifully seared top instead of a steamed one.
• Size matters for the sprouts. Try to halve your Brussels sprouts so they’re all roughly the same size. This ensures they’ll roast evenly, so you don’t end up with some burnt and some raw in the same batch.
• Don’t crowd the pan. Give everything plenty of room on the baking sheet. If the sprouts are piled on top of each other, they’ll steam and become soggy instead of roasting up crisp and caramelized.
• Preheat your baking sheet. This is a little pro-move I swear by. Placing the sprouts on a hot pan gives them an instant blast of heat, which helps kickstart the browning process for extra crispiness.

How to Make Salmon and Roasted Brussels Sprouts

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended; salmon and sprouts become watery when thawed.
• Reviving: Reheat in a 175°C (350°F) oven until warm to restore crispiness.

Serving Suggestions

Complementary Dishes

• Fluffy quinoa or couscous — These light grains are perfect for soaking up the delicious juices from the salmon and sprouts, making every last bit of flavor count.
• Creamy mashed cauliflower — For a low-carb option, the creamy, mild flavor of the cauliflower provides a lovely, soft base that contrasts beautifully with the crispy textures on the plate.
• A simple arugula salad — Tossed with a light lemon vinaigrette, the peppery arugula adds a fresh, crisp element that cuts through the richness of the salmon.

Drinks

• A crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the lemon in the dish and cleanse the palate beautifully between bites of the rich fish.
• A light-bodied Pinot Noir — If you prefer red, a Pinot Noir has enough acidity and subtle earthiness to complement the salmon without overpowering its delicate flavor.
• Sparkling water with lemon — A non-alcoholic option that keeps things refreshing and highlights the citrus elements already present in the meal.

Something Sweet

• Lemon sorbet — It’s a light, palate-cleansing dessert that continues the citrus theme from the main course, providing a wonderfully refreshing finish.
• Dark chocolate-covered almonds — The bittersweet chocolate and nutty crunch offer a sophisticated, not-too-sweet ending that feels just right after a savory meal.
• Panna cotta with a berry coulis — The smooth, creamy texture of the panna cotta is a delightful contrast to the meal’s crispiness, and the tart berries add a pop of color and flavor.

Top Mistakes to Avoid

• Mistake: Skipping the step of drying the salmon. If the salmon is wet, it will steam in the oven instead of roasting, resulting in a pale, soft top and a less appealing texture. A quick pat-down makes all the difference.
• Mist