One-Pan Roasted Salmon, Asparagus, and Brussels Sprouts
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
Instructions
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.