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One Pan Herb-Roasted Brussels Sprouts and Salmon

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.

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One Pan Herb-Roasted Brussels Sprouts and Salmon

  • Author: Misfits Market


  • 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)    


  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. Remove the skillet from the oven and add in half of the garlic-herb mixture to coat the vegetables. Stir until combined.
  5. 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.
  6. Return the skillet to the oven and bake for an additional 15 minutes. 
  7. Remove from the oven, garnish with any extra fresh herbs and optional cherry bomb peppers. Serve alongside any remaining lemon slices and enjoy!

Comments (4)

What does “ muddle the herbs…” mean? I’ve not heard this expression before. Thank you.

Hi Jody, this simply means smash the herbs a little bit to release the oils to make the herbs more flavorful and fragrant. You can do this by putting herbs in a bowl or cup and taking a tool—a muddler tool or even a spatula or large spoon—and gently smash the herbs. Enjoy!

I love my salmon to have a perfectly broiled crispy skin! How could I achieve this and not burn my sprouts?
Also, can we add some fingerlings or small golden potatoes as well or, will the sprouts effect the taste?

Hi Lauren, great question! If you like your salmon broiled at the end, we suggest doing this in its own separate pan as to not burn the Brussels sprouts. Or, if you like your salmon cooked a little more well done, add it to your sheet pan a few minutes earlier than suggested here for well done salmon. You can absolutely substitute potatoes instead of Brussels sprouts! Due to their size, they may need an additional 5-10 minutes to cook to be fully tender. Enjoy!

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