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–+ servings

One-Pan Roasted Salmon, Asparagus, and Brussels Sprouts

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

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

Method
 

For the Flavored Oil
  1. 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
  1. Preheat the oven to 425 F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.

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