Perfectly Baked Salmon with Roasted Brussels Sprouts

There is a specific kind of magic that happens when you blast high-heat air against vegetables and fish simultaneously. As the oven warms, the Brussels sprouts lose their bitterness, transforming into bite-sized nuggets of caramelized goodness. The aroma of garlic hits the hot metal, filling the kitchen with an inviting, savory scent that tells you dinner is well underway.

I love this dish because it respects the ingredients. We aren't burying the fish in heavy sauces; we are letting the quality of the salmon shine while the sprouts provide a perfect, earthy counterpoint. It is the kind of meal that fuels your body without leaving you feeling weighed down, making it perfect for a busy weeknight or a relaxed Sunday evening.

• 4 salmon fillets (6oz each), skin-on or off based on your preference
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 2 cloves garlic, finely minced
• 1/2 tsp sea salt (adjust to taste)
• 1/4 tsp cracked black pepper
• 1 tsp dried thyme

1. Prep your environment: Preheat your oven to 400°F. Line a heavy-duty rimmed baking sheet with parchment paper. This isn't just about easier cleanup; it ensures the sprouts don't stick to the metal, allowing that golden crust to develop properly.
2. Start with the sprouts: Toss your halved sprouts in a bowl with half the olive oil, salt, and pepper. Spread them out on the tray. Crucial step: Flip them so the cut side faces the sheet. This direct contact with the hot surface is what creates that dark, sweet caramelization. Roast these alone for 15 minutes.
3. Add the salmon: Once the sprouts have a head start, pull the tray out and clear space in the center. Lay your salmon fillets down. Drizzle them with the remaining oil, garlic, lemon juice, and a sprinkle of thyme.
4. The final roast: Return the tray to the oven for another 10 to 12 minutes. You are looking for the salmon to be just opaque in the center, flaking easily under the gentle pressure of a fork. The sprouts should be charred on the edges but still tender toward the core.

If you are planning for the week ahead, you can trim and halve your Brussels sprouts up to three days in advance. Store them in an airtight container with a dry paper towel to soak up excess moisture.

Leftovers? Keep them in a glass container in the fridge for up to two days. When reheating, I recommend using a toaster oven or a traditional oven at 350°F for a few minutes. Avoid the microwave if you can—it tends to turn the fish texture rubbery and makes the sprouts soggy.