Looking for a quick and delicious weeknight dinner that’s both healthy and satisfying? Look no further than this Roasted Salmon with Brussels Sprouts and Potatoes recipe! In just 45 minutes, you can whip up a vibrant and flavorful meal that will impress your family and friends. The rich, flaky salmon pairs perfectly with the caramelized Brussels sprouts and crispy baby potatoes, creating a delightful symphony of flavors and textures. Ready to elevate your dinner game? Let’s dive into this mouthwatering recipe that promises to be a hit at your table!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 cups Brussels sprouts, halved
- 2 cups baby potatoes, halved
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help achieve a nice roast on the salmon and vegetables.
- Prepare the vegetables: Rinse the Brussels sprouts and baby potatoes under cold water. Cut the Brussels sprouts in half and halve the baby potatoes. Make sure they are roughly the same size for even cooking.
- In a large mixing bowl, combine the halved Brussels sprouts and baby potatoes. Drizzle with 2 tablespoons of olive oil, and season with salt, pepper, garlic powder, and paprika. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
- Spread the seasoned Brussels sprouts and potatoes in a single layer on a large baking sheet. Make sure there is enough space between them to allow for even roasting.
- Place the baking sheet in the preheated oven and roast the vegetables for about 15 minutes.
- While the vegetables are roasting, prepare the salmon fillets. Pat them dry with paper towels and place them on a separate plate. Drizzle the remaining tablespoon of olive oil over the fillets and season with salt and pepper on both sides.
- After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Push the vegetables to one side of the sheet to create space for the salmon fillets.
- Place the salmon fillets skin-side down on the empty side of the baking sheet. If desired, you can sprinkle additional garlic powder and paprika on top of the salmon for extra flavor.
- Return the baking sheet to the oven and roast everything together for an additional 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and golden brown.
- Once done, remove the baking sheet from the oven. Let the salmon rest for a couple of minutes before serving.
- Serve the roasted salmon fillets alongside the Brussels sprouts and baby potatoes. Enjoy your delicious and healthy meal!
Tips
- Choose Fresh Ingredients: For the best flavor, select fresh salmon fillets and vibrant Brussels sprouts. Look for firm, bright green sprouts without any yellowing or blemishes.
- Uniform Size: Ensure that your Brussels sprouts and baby potatoes are cut into similar sizes. This helps them cook evenly, so everything is perfectly roasted at the same time.
- Don’t Overcrowd the Baking Sheet: Give your vegetables and salmon enough space on the baking sheet. Overcrowding can lead to steaming rather than roasting, which can affect the texture and flavor.
- Experiment with Seasonings: While garlic powder and paprika add great flavor, feel free to experiment with other herbs and spices like thyme, lemon zest, or dill for a personalized touch.
- Check for Doneness: Salmon is perfectly cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C). Keep an eye on your vegetables; they should be tender and golden brown.
- Serve with a Twist: For an extra burst of flavor, drizzle a little lemon juice or balsamic vinegar over the dish just before serving. It adds a refreshing zing that complements the rich salmon.
- Make it a Meal Prep: This dish is great for meal prep! You can roast extra vegetables and salmon to enjoy throughout the week, making healthy eating a breeze.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 21g
Protein: 29g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 70mg
