Ingredients
- 2.25 lbs salmon fillets (6 fillets, ~6 oz each)
- 3 lbs Brussels sprouts, trimmed and halved
- 3 lbs sweet potatoes, peeled and cubed
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Salmon with Roasted Brussels Sprouts and Sweet Potatoes
A nutrient-dense dinner featuring roasted salmon with antioxidant-rich vegetables.
6
10 minprep time
20 mincook time
Instructions
- Preheat oven to 400°F.
- Trim and halve Brussels sprouts (3 lbs).
- Peel and cube sweet potatoes (3 lbs) into 1-inch pieces.
- Mince garlic (3 cloves).
- Zest and juice the lemon (1 lemon).
- Pat salmon fillets (2.25 lbs) dry and season with 1 tablespoon olive oil, half the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Toss Brussels sprouts (3 lbs) and sweet potatoes (3 lbs) with 2 tablespoons olive oil, remaining minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on a large baking sheet.
- Roast vegetables for 15 minutes, stirring halfway through.
- Push vegetables to one side of the baking sheet. Add seasoned salmon fillets (2.25 lbs) to the other side.
- Return to oven and roast for another 10-12 minutes, or until salmon reaches 145°F internally and vegetables are tender.
- Drizzle with lemon juice and sprinkle with zest before serving.