This sheet-pan salmon and Brussels sprouts recipe is a game-changer for weeknight dinners.
Its quick, flavorful and makes cleanup a breezeperfect for busy evenings!
It guarantees quick, easy prep and cleanupperfect for busy weeknights or laid-back weekend dinner guests.
Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
The first drizzle happens before the fish goes under the broiler and then its drizzled again before serving.
Keep reading for our expert tips, including how to save on prep time.
Line a large rimmed baking sheet with foil.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Zest 2 lemons to yield 2 teaspoons zest and juice the lemons to yield 14 cup juice.
Mince 4 garlic cloves to yield 112 tablespoons and smash the remaining 2 garlic cloves.
Add 1 tablespoon oil; whisk to combine.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Nestle 4 salmon fillets, skin-side down, among the vegetables.
Drizzle the salmon and vegetables with the lemon mixture.
Broil until the Brussels sprouts are tender and the fish flakes easily with a fork, about 10 minutes.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Sprinkle with 12 teaspoon salt.
Whisk in the remaining 2 tablespoons oil, 1 tablespoon lemon juice and 18 teaspoon salt.
Drizzle the lemon mixture evenly over the salmon and Brussels sprouts; toss the Brussels sprouts.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
To ensure your fish is fully cooked, check it with an instant-read thermometer in the thickest part.
The thermometer should read 145F when its done.
Let the fish rest for a few minutes before serving.
When reheating fish, its important to do so at a low temperature to prevent it from drying out.
