We’re going to go right ahead and say it: There’s something about a one-dish dinner that just tastes better. Maybe it’s because you can actually enjoy it without thinking about the pile of dishes waiting for you when you’re done? That’s our theory, at least. This one-skillet, herb-roasted salmon is downright pleasant to put together on a time-crunched weeknight. We used Brussels sprouts as the base, but you can use whatever you have in your box that week. From there, well, you let the oven do the rest.Print
- 2 pounds salmon, divided into 3 equal-sized pieces
- 2 cups Brussels sprouts, trimmed and halved
- 1 large onion, halved and thinly sliced
- 6 cloves garlic, minced
- 2 lemons, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1/4 cup mixed herbs like rosemary, thyme, and/or parsley, roughly chopped
- Cherry bomb peppers, thinly sliced (optional)
- Preheat oven to 425 degrees.
- Add Brussels sprouts and onions to a baking sheet or cast iron skillet. (We used purple Brussels sprouts, but green will work, too! Cover with 1 tablespoon oil, 1 teaspoon salt, and 1 teaspoon pepper. Toss to coat, transfer to the oven, and roast for 15 minutes.
- In a small mixing bowl, add garlic, fresh herbs, and remaining salt, pepper, and oil. Use the back of a spoon or spatula to gently muddle the herbs and stir to mix well.
- Remove the skillet from the oven and add in half of the garlic-herb mixture to coat the vegetables. Stir until combined.
- Use a paper towel to pat the salmon pieces dry. Then, layer the salmon over the bed of roasted vegetables and use a spoon to cover salmon with the remaining garlic-herb mixture. Top each piece of salmon with 3 lemon slices.
- Return the skillet to the oven and bake for an additional 15 minutes.
- Remove from the oven, garnish with any extra fresh herbs and optional cherry bomb peppers. Serve alongside any remaining lemon slices and enjoy!