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Salmon with Brussels Sprouts
2 - 4 people
00h 10
00h 30
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Ingredients and Method
Ingredients
- 2 salmon fillets (skin on or off)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon lemon juice
- 1 teaspoon lemon juice
- Lemon wedges, for serving
- 2 cups Brussels sprouts, halved
- 2 cups Brussels sprouts, halved
- Optional: 1/4 teaspoon chili flakes or smoked paprika
- Grated Parmigiano-Reggiano (optional for finishing)
Method
- Preheat oven to 425°F (220°C).
- Toss halved Brussels sprouts with olive oil, salt, pepper, and chili flakes if using.
- Spread on a baking sheet, cut-side down. Roast for 20–25 minutes, flipping once, until golden and crispy.
- While sprouts roast, set oven to broil (high). Line a sheet pan with foil.
- In a small bowl, mix melted butter with Dijon and lemon juice (if using).
- Place salmon fillets on the foil-lined pan. Brush generously with butter mixture.
- Broil for 6–8 minutes, depending on thickness, until the top is golden and salmon flakes easily with a fork.
- Plate salmon with roasted Brussels sprouts.
- Spoon over any extra butter from the pan.
- Garnish with lemon wedges and Parmigiano if desired.
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