Salmon, Fingerling Potatoes & Brussels Sprouts

By Leslie Blythe Fish, Potatoes, Salmon, Seafood Roasting

April 26, 2016

This Salmon, Fingerling Potatoes & Brussels Sprouts are roasted all together on one foil-lined sheet pan for easy clean up. It's nutritious and delicious too!

Prep: 10 mins
Cook: 20 mins
Yields: 6 Servings

Ingredients

2 Tablespoons brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

3 Tablespoons olive oil

1¼ pounds Brussels sprouts, trimmed and halved

1½ pounds fingerling potatoes, sliced in half lengthwise

1 side of salmon (about 3½ pounds)

Green onions, for garnish

Directions

1Preheat oven to 450 degrees F. Line large rimmed baking sheet with foil. In small bowl, stir together brown sugar, garlic powder, onion powder, smoked paprika and 2 tablespoons oil.

2On another large rimmed baking sheet, toss Brussels sprouts and the potatoes with remaining 1 tablespoon oil and 1⁄4 teaspoon each salt and pepper. Roast 5 minutes.

3Meanwhile, cut salmon into 10 fillets; arrange skin side down on foil-lined baking sheet. Brush rub all over salmon; sprinkle with 1 teaspoon salt. Roast salmon with Brussels sprouts and potatoes 15 minutes or until sprouts are tender and salmon is just cooked through, stirring sprouts once halfway through. Reserve 4 smaller fillets salmon. Serve remaining salmon with Brussels sprouts and potatoes. Garnish with green onions.

Recipe adapted from The Good Housekeeping Test Kitchen, March 10, 2016

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