If you’re looking for a quick, no-fuss, and nourishing dinner that you can toss in the oven, this one-sheet-pan meal is just that! With baked salmon and roasted vegetables, it’s an easy go-to for busy evenings. The Brussels sprouts pair perfectly with tender baby potatoes and protein-rich salmon. A zesty lemon-dill yogurt sauce ties everything together with a burst of freshness. This recipe delivers seasonal flavor with minimal effort.
Ingredients4 servings
- 4 (3-4 oz) fillets of thick cut salmon
- 2 cups brussels sprouts, trimmed and halved
- 1 1/2 cups baby potatoes, quartered
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 lemon slices
- 1/2 cup full fat unsweetened Greek yogurt
- 1 lemon, juiced and zested
- 2 tbsp dill, chopped
Directions
1
Preheat oven to 425°F. On a sheet pan, combine Brussels, potatoes, garlic, olive oil, and salt and pepper to taste. Toss to coat then spread into an even layer. Transfer to oven and cook 12 minutes.
2
Pat salmon filets dry and sprinkle with salt and pepper to taste. Remove pan from oven and nestle filets into vegetables. Place a lemon slices on each fillet. Transfer to oven and cook 15-18 minutes, until salmon is cooked through and vegetables are tender.
3
In a small bowl, combine Greek yogurt, lemon juice, lemon zest, dill, and salt and pepper to taste. Stir to combine. Remove pan from oven and serve salmon and vegetables with lemon dill sauce.
Happy cooking 🥰 ☀️
