Sheet Pan – Salmon & Brussels Sprouts


  • 4 single serving salmon filets
  • 2 Lemons
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 lb brussels sprouts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder


Shred one pound of brussels sprouts and place on a sheet pan.

Coat brussels sprouts in 2 tablespoons of olive oil, 1 teaspoon of salt, pepper, and garlic powder each.

Mix seasoning into the brussels sprouts.

Split the brussels sprouts so that they sit at each end of the sheet pan.

Slice 2 lemons into 6 slices each.

Layout lemon slices into 4 rows of 3 between the 2 piles of brussels sprouts.

Lay 1 piece of Salmon on each row of lemons.

Top each piece of salmon with 1/2 tbsp of olive oil, 1/4 teaspoon salt and 1/4 teaspoon of garlic powder.

Bake in a 400 degree oven for about 25 minutes. If you have a convection oven use the convection mode to make the brussels sprouts crispier.

Serves 4.

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