One-Pan Roasted Salmon, Asparagus, and Brussels Sprouts

One-Pan Roasted Salmon, Asparagus, and Brussels Sprouts

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4


Flavored Olive Oil:

  • ½ cup extra virgin olive oil
  • 2 tsp fresh lemon juice from ½ large lemon
  • 2 cloves garlic pressed
  • 2 tbsp fresh parsley finely chopped, more for garnish
  • ¼ tsp freshly ground black pepper

Roasted Salmon and Veggies

  • 1 1½-2 Lb. wild caught salmon filet
  • 2 bunches asparagus about 2 pounds
  • 1 Lb. Brussels Sprouts
  • freshly ground black pepper to taste
  • ½ large lemon sliced into rings for garnish


For the Flavored Oil

  • In a small bowl, mash the lemon juice, pressed garlic, chopped parsley and black pepper into the olive oil until well blended.

For the Roasted Salmon and Veggies

  • Preheat the oven to 425 F and line a baking sheet with parchment paper.
  • Wash the Brussels sprouts and asparagus well. Remove the ends of both vegetables. Slice the Brussels sprouts in half. You can keep the asparagus long or cut in half.
  • Place skinless salmon filet lengthwise in the center of your baking pan. Arrange the Brussels sprouts and asparagus around the salmon. Using a brush, lightly drizzle the veggies with the olive oil mix. You can add a little olive oil to the salmon and sprinkle with pepper. Scatter slices of lemon on the pan.
  • Bake for around 12-15 minutes depending on how well-done you like your salmon cooked, then turn the oven to a broil setting for around 2-3 minutes to give the salmon a final golden glow. Serve immediately.
Keyword Asparagus, Brussels Sprouts, Garlic, Lemon, Parsley