This sheet-pan salmon and Brussels sprouts recipe is a game-changer for weeknight dinners. Cooked entirely on one pan, this dish combines tender, flaky salmon with crispy roasted Brussels sprouts, all brought together with a zesty lemon-roasted garlic drizzle. It’s quick, flavorful and makes cleanup a breeze — perfect for busy evenings!

Sheet-Pan Salmon & Shaved Brussels Sprouts

Serves 4

Active Time: 20 minutes

Total Time: 30 minutes

2 lemons

6 cloves garlic

2 teaspoons dried oregano

1 teaspoon smoked paprika

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1 teaspoon ground pepper

1/4 teaspoon crushed red pepper (optional)

4 tablespoons extra-virgin olive oil, divided

1 pound Brussels sprouts, trimmed and thinly sliced (about 6 cups)

1 shallot, thinly sliced (about 1/4 cup)

4 (6-ounce) skin-on salmon fillets

1/2 teaspoon salt plus 1/8 teaspoon, divided

1. Preheat broiler with rack in middle position. Line a large rimmed baking sheet with foil. Zest two lemons to yield 2 teaspoons zest and juice the lemons to yield 1/4 cup juice. Mince four garlic cloves to yield 1 1/2 tablespoons and smash the remaining two garlic cloves.

2. Combine 2 teaspoons oregano, 1 teaspoon paprika, 1 teaspoon fresh thyme (or 1/2 teaspoon dried), 1 teaspoon black pepper, 1/4 teaspoon crushed red pepper (if using), the lemon zest, 3 tablespoons lemon juice and the minced garlic in a small bowl. Add 1 tablespoon oil; whisk to combine.

3. Combine sliced Brussels sprouts, sliced shallot and the smashed garlic with 1 tablespoon oil on the prepared baking sheet; spread in an even layer. Nestle four salmon fillets, skin-side down, among the vegetables. Drizzle the salmon and vegetables with the lemon mixture.

4. Broil until the Brussels sprouts are tender and the fish flakes easily with a fork, about 10 minutes. Sprinkle with 1/2 teaspoon salt.

5. Place the roasted garlic cloves on a cutting board and mash into a paste using the flat side of a large knife; transfer to a small bowl. Whisk in the remaining 2 tablespoons oil, 1 tablespoon lemon juice and 1/8 teaspoon salt. Drizzle the lemon mixture evenly over the salmon and Brussels sprouts; toss the Brussels sprouts.

Recipe nutrition per serving: 436 Calories, Total Fat: 24 g, Saturated Fat: 4 g, Cholesterol: 90 mg, Carbohydrates: 15 g, Fiber: 5 g, Total Sugars: 1 g, Added Sugars: 0 g, Protein: 41 g, Sodium: 465 mg, Potassium: 1094 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.