Sheet-Pan Salmon & Brussels Sprouts with Lemon Herb Butter
Sheet-Pan Salmon & Brussels Sprouts with Lemon Herb Butter is a delightful, easy-to-make dish that brings vibrant flavors and colors to your dinner table. Perfect for busy weeknights, this recipe features tender salmon fillets roasted alongside crispy Brussels sprouts, all drizzled with a zesty lemon herb butter. With minimal prep time and effortless cleanup, you’ll impress family and friends while enjoying a nutritious meal packed with heart-healthy omega-3s and fiber-rich veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 salmon fillets (6 ounces each)
- 1 pound Brussels sprouts, halved
- 1 lemon (zest and juice)
- 2 tablespoons fresh thyme, minced
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the halved Brussels sprouts in olive oil, salt, and pepper until well coated.
- In a bowl, combine softened butter with lemon zest, minced thyme, chopped parsley, salt, and pepper.
- Line a baking sheet with parchment paper. Place the Brussels sprouts on one side and the salmon fillets on the other.
- Spoon lemon herb butter over salmon and Brussels sprouts.
- Roast for 15-20 minutes until salmon reaches an internal temperature of 145°F (63°C) and Brussels sprouts are crispy.
Nutrition
- Serving Size: 1 serving (approximately 300g)
- Calories: 460
- Sugar: 2g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 75mg
Keywords: Customize by swapping Brussels sprouts for asparagus or green beans. For added heat, sprinkle crushed red pepper over the dish before roasting. Leftovers can be stored in an airtight container for up to three days.