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One Sheet Pan Garlicky Salmon and Brussel Sprouts

Okay Elle... I can probably do the Salmon, butBrussel Sprouts?!... Ewwww!


I definitely thought the same thing before I tried this recipe... but before you get all grossed out on me, have you tried roasted brussel sprouts lately? I mean seriously… these veggies are not your average, yuck-nasty, boiled brussels sprouts that your family seemed to make you eat as a punishment when you were a kid… oh no, girlfriend… the way these veggies are prepared will actually make you crave them on a regular basis. Ask my wife…this recipe changed her life!


On the flip side, if you love healthy and filling meals as much as I do… you’re definitely going to want to add this to your recipe rotation! Here’s how you make it:

You’ll want to pre-heat your oven to 450 degrees and break out the chopping board because we’re about to do some slicin’ and dicin’ (unless you have one of those handy-dandy chopping gadgets that cuts down on soooo much time).


I first take about a pound of brussel sprouts and rinse them off to ensure their clean. If some of the little leaves come off, that’s okay, they make tasty little crispy pieces when they get to roastin’. Then I cut the ends off one by one, slice them in half, and toss them all into a foil-lined pan sheet. Make sure they’re lying pretty flat and not all on top of each other.

After, I chop up about 6 to 7 large garlic cloves as fine as I can get it (this is where that chopper thingy would come in handy) and I’ll throw about half in with the brussels, leaving the other half for the salmon (OMG… this is already sounding good). Sometimes I’ll even add in some diced yellow onions if I’m in the mood to do some extra chopping, but today... wasn’t one of those days (lazy).


Next, I’ll take about a tablespoon of olive oil and pour it all over.


And because we don’t want no bland ass brussel sprouts, now is the time to season. I sprinkle in some garlic salt (yes, more garlic because it’s so good), creole seasoning, and black pepper.


Then taking my hands, I mix… making sure everything is coated evenly.


By this time your oven should be ready to go, so just pop the pan sheet in the oven for 15 minutes, making sure to stir every 5 minutes.

While the brussles are roastin’, you’ll want to start prepping your fish. If I’m feeding 4 people, I’ll use about 2 pounds of salmon cut into 4 servings. I like mine without the skin, but some prefer to leave it on, so that part is totally up to you. Once you rinse the salmon (because I rinse everything whether you’re supposed to or not), you’ll coat it with a little bit of olive oil. Then take the other half of your garlic, and press it evenly into each fillet.

When the timer goes off letting you know the brussels are done, you’ll notice they’ve shrunk down a bit. At this point you can find the gaps between the brussels and place the fillets of fish on the pan sheet. Pop it back in the oven for another 10 - 12 minutes or until the fillets are white and flaky.


If you really want to get fancy, when all is said and done, you can place some fresh lemon slices on top of the salmon, grab a glass of wine and snap a pic for the gram, showing off this healthy, bomb ass meal you just made!

While a seafood meal can be a little pricey, I definitely think this one is worth it. The most expensive thing on the ingredient list is the salmon, of course, but everything else is kinda on the cheap side so it evens out.


I hope you try it out and let me know how you like it! Download the full recipe below!


Until Next Time,

Elle

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