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
Leslie Blythe
April 27, 2016
So sorry, I have updated the recipe. That’s what happens when I post at 6 am before I have a cup of coffee!