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2) Sheet-pan salmon with Brussels sprouts and potato wedges (trim ends for compost)

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 salmon fillets 6–7 oz each
  • 12 oz Brussels sprouts halved (trim ends for compost)
  • 2 medium Yukon gold potatoes cut into wedges
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper divided
  • 1 tsp smoked paprika
  • 1 lemon sliced
  • 1 tbsp Dijon mustard optional
  • 1 tsp honey or maple syrup optional

Method
 

  1. Preheat oven to 425°F (220°C). Toss potato wedges with 1 tbsp oil, 1/2 tsp salt, and smoked paprika on a rimmed sheet pan; roast 10 minutes.
  2. Add halved Brussels sprouts tossed with remaining oil, 1/4 tsp salt, and pepper; push veggies aside to make room.
  3. Pat salmon dry, brush with Dijon mixed with honey if using, sprinkle with remaining salt and pepper, and place skin-side down on the sheet pan.
  4. Add lemon slices around the fish and return pan to oven; roast 10–12 minutes until salmon flakes and veggies are browned.
  5. Let rest 2 minutes, squeeze extra lemon, and serve immediately.