Go Back
- 4 salmon fillets (about 6 oz each) - 1 lb Brussels sprouts, halved - 3 tablespoons Dijon mustard - 3 tablespoons fresh lemon juice - 2 garlic cloves, minced - 1 tablespoon honey (optional for sweetness) - Fresh parsley for garnish - 3 tablespoons olive oil, divided - Salt and black pepper to taste - Zest of 1 lemon Gathering the right ingredients is key for this dish. First, you need fresh salmon fillets. Look for fillets that are bright and moist. Next, grab some Brussels sprouts. They should be firm and green. Dijon mustard gives the dish a nice tang. Fresh lemon juice brightens the flavors. Don't forget the garlic! It adds depth. Honey is optional, but it can balance the mustard's tang. Using fresh parsley at the end adds a pop of color and flavor. You will also need olive oil for roasting. Make sure to have salt and black pepper handy. Finally, use lemon zest for an extra zing! With these ingredients, you will create a flavorful and healthy meal. - Preheat your oven to 400°F (200°C). - Line a large sheet pan with parchment paper for easy cleanup. - In a small bowl, whisk together the Dijon mustard, lemon juice, 2 tablespoons of olive oil, minced garlic, lemon zest, salt, pepper, and honey if you want sweetness. - Take the Brussels sprouts and cut them in half. - Place the halved Brussels sprouts on one side of the sheet pan. - Drizzle the remaining tablespoon of olive oil over them. - Season with salt and pepper. Toss well to coat. - Spread the Brussels sprouts in an even layer. - Place the salmon fillets on the other side of the sheet pan. - Pour the lemon-dijon mixture over the salmon. - Make sure each fillet gets an even coat. - Bake it in the preheated oven for 15-20 minutes. - Cook until the salmon flakes easily and the Brussels sprouts are crispy and tender. - To get perfect salmon texture, cook it until it flakes easily. Aim for 145°F. - You can check for doneness by inserting a fork into the thickest part of the fish. If it breaks apart, it’s ready. - For an appealing dish, serve the salmon and Brussels sprouts on a large platter. Drizzle with extra lemon juice. - You can add a sprinkle of chopped parsley for a fresh look. Serve with a light salad or quinoa for balance. - Use a sharp knife to halve the Brussels sprouts quickly. This helps them cook evenly. - I recommend buying pre-trimmed Brussels sprouts. It saves time and effort, letting you focus on the fun of cooking! {{image_2}} You can easily change the protein in this recipe. Instead of salmon, try chicken or tofu. Both work well with the lemon-dijon mix. They soak up flavors and cook nicely. For vegetables, Brussels sprouts are great, but don't stop there. You can add asparagus or carrots. These veggies will roast well and add color to your plate. To boost the taste, consider adding herbs and spices. Thyme or paprika can add a nice kick. Just sprinkle them on the salmon or veggies before cooking. You might also want to try different mustard types. Spicy brown mustard or whole grain mustard can change the taste. Each option gives a new flavor twist. If you need gluten-free options, check the mustard label. Most Dijon mustards are gluten-free. This dish will fit your needs without extra fuss. For those on a low-carb diet, this meal is already perfect. Salmon and Brussels sprouts are both low in carbs. Feel free to enjoy this dish without guilt! Store your leftovers in a sealed container. This keeps the salmon and Brussels sprouts fresh. You can refrigerate them for up to three days. Make sure to let the meal cool before sealing it. This helps avoid extra moisture, which can make the food soggy. To freeze salmon and Brussels sprouts, wrap them tightly in plastic wrap. Place them in a freezer-safe bag. They can last up to three months in the freezer. For reheating, thaw them overnight in the fridge. Then, warm them in the oven at 350°F (175°C) until heated through. This helps keep the texture nice. You can use leftover salmon in salads or wraps. Flake the salmon and mix it with greens or grain. The Brussels sprouts work great in stir-fries or as a side. You can also add them to soups for a veggie boost. Get creative and enjoy your leftovers! What is the best temperature for cooking salmon? The best temperature for cooking salmon is 400°F (200°C). This high heat cooks the salmon well while keeping it moist. How do you know when salmon is fully cooked? Salmon is done when it flakes easily with a fork. The flesh should be opaque and not translucent. Use a fork to check the thickest part of the fillet. Can I use a different type of pan? Yes, you can use a different pan. A casserole dish or a baking tray works too. Just make sure it fits in your oven. What’s the benefit of sheet pan cooking? Sheet pan cooking is quick and easy. You can cook your main dish and veggies at once. This saves time and reduces cleanup. Can I halve the recipe for fewer servings? Absolutely! You can easily halve the recipe. Just use two salmon fillets and adjust the other ingredients. How do I adjust cooking time for thicker salmon fillets? If your salmon fillets are thicker, increase the cooking time. Check for doneness after 20 minutes and add more time if needed. Always check the thickest part to be sure. This article covered a simple and tasty sheet pan salmon recipe. We discussed key ingredients and step-by-step instructions for easy cooking. I shared helpful tips for perfect texture and serving ideas. You can also explore variations to suit your taste and dietary needs. Whether you're a beginner or a pro, this meal is quick and healthy. Enjoy your cooking journey and savor each bite of your delicious dish!

Sheet Pan Lemon Dijon Salmon & Brussels

Discover the perfect weeknight dinner with this Zesty Lemon Dijon Salmon & Roasted Brussels Sprouts recipe! This easy, healthy dish pairs succulent salmon fillets with flavorful roasted Brussels sprouts, all made on one sheet pan for hassle-free cleanup. In just 25 minutes, you can enjoy a delightful meal that’s fresh and zesty. Click through to explore this delicious recipe and elevate your dinner game tonight!
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets (about 6 oz each)

1 lb Brussels sprouts, halved

3 tablespoons Dijon mustard

3 tablespoons fresh lemon juice

3 tablespoons olive oil, divided

2 garlic cloves, minced

Salt and black pepper to taste

Zest of 1 lemon

1 tablespoon honey (optional for a touch of sweetness)

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together the Dijon mustard, lemon juice, 2 tablespoons of olive oil, minced garlic, lemon zest, salt, pepper, and honey (if using).

      Place the Brussels sprouts on one half of the sheet pan. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Toss to coat and spread them in an even layer.

        Place the salmon fillets on the other half of the sheet pan. Pour the lemon-dijon mixture over the salmon, making sure to evenly coat each fillet.

          Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the Brussels sprouts are crispy and tender.

            Remove from the oven and let it rest for a couple of minutes.

              Garnish the salmon with fresh parsley before serving.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve the salmon and Brussels sprouts on a large platter, drizzled with extra lemon juice and a sprinkle of chopped parsley for a vibrant look.