This easy sheet pan salmon dinner features juicy, seasoned salmon filets roasted with tasty, garlicky Brussels sprouts, all in the same pan.
I love one-pan recipes like my sheet pan fish and chips, this spicy sheet pan tandoori chicken, and sheet pan steak fajitas. When it comes to weeknight dinners, the more I can fit into one pan, the better!
Today’s recipe is a marriage of my favorite fish (oven-baked salmon) and my favorite veggies (roasted Brussels sprouts), and you’re all invited! This sheet pan dinner is one of my go-to meals on weeknights and it’s also saved my bacon, more than once, for last-minute get-togethers and dinner parties. It’s ready in 30 minutes and delivers a pan full of juicy roasted salmon filets and tender veggies that are packed with flavor.
Why I Love Sheet Pan Salmon and Veggies
- One pan. Nothing beats a dinner that you can make in one pan, whether it’s salmon en papillote or baked chicken with potatoes. This sheet pan salmon has protein and veggies all in one, and you only have one dish (and a cutting board) to clean afterward.
- Crispy, savory, delicious. I love how Brussels sprouts get caramelized and crispy in the oven, while the salmon bakes up seared and flavorful. There’s so much flavor packed into a 9×13” pan.
- Easy method. Get the Brussels sprouts, roasting and then add the salmon afterward. It’s as easy as that! I keep the seasonings and method simple, so you can have this salmon dinner on the table with hardly any effort.
Ingredients You’ll Need
I like to season my salmon with a fresh mix of olive oil, salt, pepper, and garlic, to let the flavors of the fish shine through. Here are some short notes on the recipe ingredients. Scroll to the recipe card for a printable list with the full amounts.
- Salmon Filets – You can buy filets from the store, or buy a whole salmon side and cut it into 4-ounce filets at home. See below.
- Brussels Sprouts – Peel away any discolored, wilted leaves and trim off the stems beforehand.
- Olive Oil – Or another oil with a high smoke point, for roasting. Avocado oil makes a good alternative.
- Seasoning – As mentioned, I stick with a simple seasoning mix of garlic, salt, pepper, and oregano to bring out the flavors of the salmon and sprouts. You could also use another blend, like Italian seasoning, or Cajun seasoning if you like a little spice.
Which Salmon Should I Choose?
You’ll find two types of salmon in store: fatty, farmed Atlantic salmon or wild-caught Pacific salmon (like sockeye salmon), which is leaner. Use whichever kind suits you. The key is to choose salmon that’s pink or orange in color and firm to the touch. If the filets look discolored or smell super fishy, give them a pass.
You can adapt this salmon sheet pan dinner with different fish, keeping in mind that you may need to adjust the baking times. See my roasted mahi mahi and baked tilapia recipes for more options.
How to Make Sheet Pan Salmon
If you’ve shied away from cooking fish, let this sheet pan recipe change your mind. It’s so easy to roast salmon and Brussels sprouts in one pan. Follow these steps:
- Roast the Brussels sprouts. Trim and then toss the Brussels sprouts with olive oil, garlic, salt, and pepper. Spread them in an even layer on a lightly greased sheet pan, and roast at 450ºF for 14 minutes.
- Prepare the salmon. Meanwhile, coat the salmon with oil, top each filet with garlic and oregano, and season with salt and pepper to taste.
- Add the salmon to the pan. Take out the sheet pan with the Brussels sprouts, and move them aside. Add the salmon and return the pan to the oven for 10-12 minutes.
- Rest. Once the fish is cooked, let the salmon and veggies rest outside the oven for a couple of minutes, then serve.
Recipe Tips
- Use fresh fish. The fresher, the better! Frozen salmon filets will also work in this recipe. Be sure to thaw them completely beforehand. Do your best to use filets that are similar in size, this way they’ll roast more evenly.
- Preheat the oven. Roasting the salmon and Brussels sprouts at a high temperature is key to locking in the juices while getting a good sear outside. Get the oven nice and hot.
- Don’t overcook. If your salmon turns out a bit dry, chances are it’s overcooked. I find that the best way to tell when salmon is done is to check it using an instant-read thermometer. Salmon is done when the internal temperature reads 145ºF at the thickest part of the filet.
- Rest the salmon after cooking. Just like resting steak or chicken, resting cooked salmon lets the juices redistribute throughout the fish.
- Try different seasonings. Change up this sheet pan salmon with toppings and seasonings. Borrow the seasoning from my honey mustard salmon or this baked pesto salmon.
Veggie Variations
If you’re not a fan of Brussels sprouts, I urge you to try them. That being said, there are so many tasty roasted vegetables that work great in this sheet pan salmon dinner. If you’re using veggies with longer cooking times, simply add the salmon in the final 10 minutes or so as written.
Serving Suggestions
All this sheet pan salmon dinner needs is a basket of focaccia bread or buttery cheddar bay biscuits and a leafy green Mediterranean salad on the side. I also love my salmon and sprouts with grains, like white rice or bulgur salad. If I serve this while entertaining friends, we’ll wrap up the meal with an Irish coffee and a slice of something sweet, like pear cake, for dessert.
Storing and Reheating Leftovers
- Refrigerate. Cool the salmon and veggies to room temperature and then store everything together in an airtight container in the fridge. Leftovers will last about 3-4 days. I like to flake leftover salmon into a chopped salmon salad.
- Reheat. Warm the salmon in a skillet or the oven alongside the Brussels sprouts. Make sure the salmon reheats to an internal temperature of 165ºF.
- Freeze. While leftover salmon freezes well, I don’t recommend freezing the cooked Brussels sprouts. Wrap the salmon in a double layer of plastic wrap and freeze them for up to 2 months. Defrost the filets in the fridge before reheating.
More Salmon Recipes
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Prep. Preheat oven to 450˚F. Lightly grease a rimmed baking sheet with cooking spray and set aside.
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Roast the Brussels sprouts. In a large mixing bowl, combine trimmed Brussels sprouts, olive oil, garlic, salt, and pepper. Mix until well combined. Transfer Brussels sprouts to the prepared baking sheet, arrange them in a single layer, and bake for 14 minutes, stirring once or twice during cooking.
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Season the salmon. In the meantime, prepare the salmon. Drizzle salmon with olive oil, and evenly divide and press minced garlic on top of each fillet. Season the salmon with oregano, salt, and pepper.
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Add the salmon to the pan. Remove the baking sheet from the oven and move the Brussels sprouts around to make room for the salmon fillets. Place the salmon on the baking sheet and bake for 10 to 12 minutes, or until cooked through. Larger filets will need a couple more minutes to cook through.
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Rest and serve. Remove from oven. Let the salmon and veggies stand for a few minutes and serve.
- Fresh fish: Look for salmon fillets that are firm to the touch and are pink or orange in color. Avoid smelly fish.
- High heat: Roasting at high heat is a great way to cook salmon. The fillet will get a nice sear on the outside while still juicy and tender on the inside.
- DO NOT overcook: To avoid dry salmon, pull out the fish as soon as the internal temperature registers at 145˚F.
- Reheating Leftovers: When reheating, make sure to reheat the fish to an internal temperature of 165˚F to ensure that any bacteria present has been destroyed.
Calories: 395kcal | Carbohydrates: 15g | Protein: 39g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 94mg | Sodium: 501mg | Potassium: 1444mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1223IU | Vitamin C: 129mg | Calcium: 103mg | Iron: 4mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
