Sheet Pan Salmon with Shaved Brussels Sprouts

One of my favorite meals is Sheet Pan Salmon. Not only does it fall into the categories of “speedy” and “simple” this recipe is crazy delicious and healthy. I especially love the addition of shaved brussels sprouts, chopped radicchio and parmesan cheese because (thanks to all of the add-ins) I’ve got a complete meal in under 20 minutes!

With all those reasons, I knew this was a sheet pan recipe I must share!

The key to getting everything ready at the same time is really in how you handle the brussels sprouts. Rather than leaving them whole or even quartered, I prefer to “shave” the brussels sprouts by thinly slicing them.

Once the brussles sprouts are shaved, slice the radicchio and sweet white onions to the same thickness — this will yield a consistent, even cook-through for all the veggies.

Once everything is sliced consistently, combine the veggies, grated parmesan and seasonings and then spread everything out onto a lightly oiled sheet pan.

Top with the salmon fillet (I prefer Norwegian Salmon for this method because it’s a little more fatty, making it less likely to dry out if overcooked). Season the salmon with salt and pepper and bake.

For this recipe, I’ve found setting the oven to a high temperature (425°) cooks the salmon without drying it out and at the same time, softens and caramelizes the vegetables. If your salmon is thinner or smaller in size, you may need to remove the salmon and continue cooking the vegetables to reach the desired doneness of each component.

Check out a few of my other sheet pan meals HERE and HERE.

Sheet Pan Salmon with Shaved Brussels Sprouts

• 1 lb Norwegian salmon filet, boneless
• 1 lb brussels sprouts, shaved (thinly sliced)
• 1/4 medium sweet white onion, thinly sliced
• 1/2 c fresh radicchio, thinly sliced
• 2 oz parmesan cheese, grated
• 1/4 t each (salt, black pepper, crushed red pepper flakes)
• additional s + p for sprinkling over salmon
• 2 t olive oil, for brushing the pan

Preheat the oven to 425°. Brush a rimmed half sheet sized baking sheet with olive oil.

Prepare vegetables as described in the ingredients list.

In a medium mixing bowl, combine vegetables, grated parmesan cheese and 1/4 t each – salt + pepper + crushed red pepper. Toss to combine.

Evenly spread the veggie mix across the prepared sheet pan and top with the salmon filet. Place the sheet pan into the preheated oven for 18-20 minutes or until salmon and vegetables are cooked to your desired doneness*.

*Note – depending on the size and thickness of the salmon filet, you may need to remove the salmon once desired doneness is reached and continue cooking the vegetables.

Serves 2