Salmon fillets roasted with lemon, garlic, and dill next to browned Brussels sprouts — one pan, about 30 minutes.
Ingredients
- 900 g salmon fillets (about 6 portions)
- 700 g Brussels sprouts, halved
- 45 g olive oil
- 2 lemons — zest and juice of one, the other in wedges
- 3 garlic cloves, minced
- 6 g sea salt
- Black pepper
- Fresh dill, optional
Click an ingredient once it's in the bowl.
Method
- Heat the oven to 425°F. Toss the sprouts with two-thirds of the oil and half the salt; roast cut side down 15 minutes — flat side against hot metal is what browns them.
- Rub the salmon with the remaining oil, the lemon zest, garlic, salt, and pepper.
- Push the sprouts to one side, add the salmon to the pan, and roast 10-12 minutes until the fish is just opaque and reads about 125°F in the center — it keeps cooking off the heat.
- Finish with lemon juice and dill, with lemon wedges at the table.
Notes
- Buy wild-caught when it looks good; frozen wild salmon is a freezer staple that makes this a no-plan dinner.