Description
This easy sheet-pan salmon dinner is everything you need after a long day—nutrient-packed, loaded with flavor, and ready in under 30 minutes. Brussels sprouts and broccoli get perfectly crispy in the oven while rich, flaky salmon roasts beside them. A zesty lemon-butter herb drizzle takes it from simple to sensational—all with minimal cleanup.
Ingredients
4 salmon fillets (5–6 oz each)
2 cups Brussels sprouts, halved
2 cups broccoli florets
2 Tbsp olive oil
Salt & pepper to taste
1 tsp garlic powder
½ tsp smoked paprika (optional for depth)
Lemon-Butter Herb Sauce:
¼ cup unsalted butter, melted
1 Tbsp lemon juice
1 tsp Dijon mustard (optional twist)
1 tsp minced garlic
1 Tbsp fresh parsley or dill, chopped
Instructions
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
Prep Veggies: Toss Brussels sprouts and broccoli with olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on the pan.
Roast Veggies First: Roast vegetables alone for 10 minutes.
Add Salmon: Season salmon with salt and pepper. Nestle fillets among veggies. Roast everything together for another 12–15 minutes, or until salmon flakes easily.
Make Sauce: While roasting, whisk together melted butter, lemon juice, garlic, Dijon (if using), and herbs.
Finish & Serve: Drizzle sauce over salmon and veggies right out of the oven. Garnish with extra herbs if desired.
- Prep Time: 10 mins
- Cook Time: 15–20 mins
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 420
- Fat: 6g
- Protein: 36g