Sheet-Pan Salmon & Brussels Sprouts

The dish's vibrant colors and bright, fresh flavors make it feel light and hearty at the same time. It's also so easy to make and comes together so quickly; all you need is 15 minutes and one baking sheet. Finally, the anti-inflammatory omega-3 fatty acids in the salmon and the health-promoting phytonutrients in the Brussels sprouts nourish your body.

Recipe - WOODBURY (+Wines & Spirits)

Prep Time15 Minutes

Servings4

Cook Time26 Minutes

Ingredients

FOR THE BRUSSELS SPROUTS: 3 heaping cups halved Brussels sprouts, bottoms trimmed

3 tablespoons extra virgin olive oil, divided

¼ teaspoon kosher salt

⅛ teaspoon black pepper

12 ounces baby gold potatoes

5 teaspoons L&B Northern Lights Fish Seasoning, divided

4 - 6-ounce salmon fillets, skin removed

4 tablespoons unsalted butter, cut into thin slices

FOR THE CILANTRO CREAM SAUCE: ¼ cup mayonnaise

¼ cup sour cream

2 tablespoons chopped cilantro

1 tablespoon freshly squeezed lime juice

1 garlic clove, grated

½ medium jalapeño, finely chopped

Kosher salt, to taste

Directions

Heat the oven to 400 F.
In a medium bowl, toss the Brussels sprouts with 1 tablespoon olive oil, ¼ teaspoon kosher salt and black pepper until fully combined. Spread the seasoned Brussels sprouts across one half of a rimmed baking sheet.
In a medium bowl, toss the potatoes with 1 tablespoon olive oil and 1 teaspoon L&B Northern Lights Fish Seasoning. Spread the seasoned potatoes on the other half of the baking sheet.
Bake for 15 minutes, then remove from the oven. Flip the vegetables over and push them to the sides of the pan to create a space in the middle.
Pat the salmon fillets dry with paper towels. Drizzle both sides of the fillets with the remaining 1 tablespoon olive oil and season both sides with the remaining 4 teaspoons L&B Northern Lights Fish Seasoning. Place the salmon fillets in the middle of the pan, then place the butter slices on top of the fillets and return the sheet pan to the oven. Bake for 11 to 13 minutes, or until the salmon flakes and the thickest part of the salmon is cooked to an internal temperature of 145 F.
To make the Cilantro Cream Sauce: In a small bowl, combine the mayonnaise, sour cream, cilantro, lime juice, garlic and jalapeño. Season with kosher salt, mix well and set aside.
Serve the salmon, Brussels sprouts and potatoes hot with the Cilantro Cream Sauce.

15 minutes

Prep Time

26 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

FOR THE BRUSSELS SPROUTS: 3 heaping cups halved Brussels sprouts, bottoms trimmed

Bulk Brussels Sprouts, 1 Pound

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$3.99/lb$3.99/lb

3 tablespoons extra virgin olive oil, divided

L&B Extra Virgin Olive Oil, 16.9 Ounce

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$12.99$0.77/oz

¼ teaspoon kosher salt

Morton Coarse Kosher Salt, 3 Pound

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$5.99$2.00/lb

⅛ teaspoon black pepper

L&B Coarse Ground Black Pepper, 2 Ounce

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$8.19$4.10/oz

12 ounces baby gold potatoes

The Little Potato Co. Little Mini Yellows Fresh Potatoes, 16 Ounce

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$4.99$0.31/oz

5 teaspoons L&B Northern Lights Fish Seasoning, divided

L&B Organic Whole Bean Northern Lights Blend Coffee, 12 Ounce

Deal

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$12.99 was $13.79$1.08/oz

4 - 6-ounce salmon fillets, skin removed

Fresh Norwegian Salmon Fillets, 1 Pound

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$19.99/lb$19.99/lb

4 tablespoons unsalted butter, cut into thin slices

Hope Creamery Unsalted Butter, 1 Pound

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$10.99$10.99/lb

FOR THE CILANTRO CREAM SAUCE: ¼ cup mayonnaise

Hellmann's Real Mayonnaise, 15 Ounce

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$4.99$0.33/oz

¼ cup sour cream

Daisy Sour Cream, 8 Ounce

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$2.29$0.29/oz

2 tablespoons chopped cilantro

Fresh Cilantro Bunch, 1 Each

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$1.99

1 tablespoon freshly squeezed lime juice

Limes, 0.33 Pound

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$0.99 avg/ea$2.99/lb

1 garlic clove, grated

Fresh Garlic Bulb, 0.2 Pound

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$1.40 avg/ea$6.99/lb

½ medium jalapeño, finely chopped

Jalapeno Peppers, 0.1 Pound

Huge Deal

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$0.30 avg/ea was $0.40 avg/ea$2.99/lb

Kosher salt, to taste

Morton Coarse Kosher Salt, 3 Pound

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$5.99$2.00/lb

Directions

Heat the oven to 400 F.
In a medium bowl, toss the Brussels sprouts with 1 tablespoon olive oil, ¼ teaspoon kosher salt and black pepper until fully combined. Spread the seasoned Brussels sprouts across one half of a rimmed baking sheet.
In a medium bowl, toss the potatoes with 1 tablespoon olive oil and 1 teaspoon L&B Northern Lights Fish Seasoning. Spread the seasoned potatoes on the other half of the baking sheet.
Bake for 15 minutes, then remove from the oven. Flip the vegetables over and push them to the sides of the pan to create a space in the middle.
Pat the salmon fillets dry with paper towels. Drizzle both sides of the fillets with the remaining 1 tablespoon olive oil and season both sides with the remaining 4 teaspoons L&B Northern Lights Fish Seasoning. Place the salmon fillets in the middle of the pan, then place the butter slices on top of the fillets and return the sheet pan to the oven. Bake for 11 to 13 minutes, or until the salmon flakes and the thickest part of the salmon is cooked to an internal temperature of 145 F.
To make the Cilantro Cream Sauce: In a small bowl, combine the mayonnaise, sour cream, cilantro, lime juice, garlic and jalapeño. Season with kosher salt, mix well and set aside.
Serve the salmon, Brussels sprouts and potatoes hot with the Cilantro Cream Sauce.