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–+ servings
Salmon, sweet potatoes and Brussels sprouts on white plate.

One Pan Dinner - Salmon, Brussels Sprouts and Sweet Potatoes

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
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Make a full salmon, sweet potato and Brussel’s sprouts meal in the convenience of a single pan. Easy to make. Easier to cleanup. Delicious to eat.

Ingredients
 

  • 14 oz salmon , cut into two filets
  • 1 large sweet potato, (see note 1)
  • 2 cups Brussels sprouts, (see note 1)
  • 1/2 lemon juice
  • 1-2 Tbsp olive oil
  • salt
  • 2-3 Tbsp mascarpone, (see note 1)

Instructions
 

  • Preheat: Preheat the oven to 425 degrees.
  • Prep Veggies: It is up to you whether you want to peel the potato or not! Cut the sweet potato into 1/2" - 1" cubes. Cut the Brussels sprouts in half. Put the cubed sweet potatoes and Brussels sprouts on a baking sheet in a single layer. Drizzle with olive oil (1-2 Tbsp. should do the trick!) and toss the potatoes and Brussels sprouts a couple times with your hands to make sure they are coated on all sides. Season with a couple pinches of salt and put them in the oven for 10 minutes.
  • Prep Salmon: While the veggies are cooking, prep the salmon. Again, feel free to leave the skin on or remove it based on your personal preference. Season both sides of the salmon with a couple pinches of salt and a light drizzle of olive oil (about 1 tsp. per filet will work).
  • Flip & Roast: Take the sweet potatoes and Brussels sprouts out of the oven after 10 minutes and flip them with a spatula (so both sides brown and crisp perfectly). Make a little room for the salmon on the baking sheet and place the salmon on the baking sheet (skin-side down if you decided to keep the skin on). Then squeeze some fresh lemon juice over the salmon and the Brussels sprouts. Don't go too crazy with the lemon juice unless you want your dinner to taste like a Warhead. You can always add more lemon once it is done cooking and you are able to taste it. Put the cookie sheet back into the oven for an additional 10-12 minutes (still at 425 degrees).
  • Garnish, Serve, Eat: After everything is done cooking, put the salmon, Brussels sprouts and sweet potatoes onto plates. Top the veggies with a spoonful of mascarpone (optional) and the salmon with a slice of lemon (optional). Enjoy!

Notes

Note 1: None of these measurements are exact (measuring cups and scales are things I rarely use in the kitchen). Use your own judgment. If you think you need two sweet potatoes. Go for it! If you REALLY love Brussels sprouts, make a whole bunch (although you may need two sheet pans!). You call the shots (not the recipe)!

Nutrition

Serving: 0.5recipe | Calories: 465kcal | Carbohydrates: 32g | Protein: 40g | Fat: 20g | Cholesterol: 108mg | Sodium: 182mg | Fiber: 7g | Sugar: 7g
Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.