If you’re searching for a dinner that feels both indulgent and effortless, look no further than this Salmon and Brussels Sprouts Sheet Pan Dinner Recipe. It’s a fantastic way to bring tender, perfectly baked salmon together with caramelized Brussels sprouts all in one pan, making cleanup almost as easy as preparation. The marriage of flavors and textures—from the crispy edges of the sprouts to the juicy, flaky salmon—will keep you coming back week after week. This recipe is as much about simplicity as it is about vibrant, comforting food that feels homemade but restaurant-worthy.

Salmon fillets with bright pink, glistening flesh, fresh whole Brussels sprouts trimmed and halved displaying vibrant green colors and natural textures, small cloves of garlic minced and scattered neatly in a tiny ceramic bowl, a small bowl of golden olive oil with a smooth, shiny surface, a small white dish containing dried oregano with fine, earthy green leaves, coarse salt crystals and cracked black peppercorns arranged artfully in tiny white spoons, all ingredients carefully spaced and balanced on a clean, matte white surface to emphasize color contrast and freshness, soft natural light casting gentle shadows to highlight textures, minimalistic styling with subtle rustic elements like a wooden spoon or linen napkin partially visible at the edges, overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

Gathering the right ingredients sets the stage for a dinner that’s both wholesome and bursting with flavor. Each component plays its part—from the fresh, earthy Brussels sprouts to the luscious salmon fillets that provide protein and richness.

2 lbs Brussels sprouts, trimmed: Fresh sprouts give you that wonderful nutty flavor and crispy texture when roasted.
4 cloves garlic, minced: Garlic adds a warm, aromatic punch that elevates every bite.
6-8 salmon fillets (3-4 oz each): Choose fresh, skin-on if possible, for the best texture and flavor.
1 tbsp dried oregano: A fragrant herb that complements the salmon beautifully and adds depth.
Salt and black pepper to taste: Essential for seasoning to balance and highlight flavors.
4 tbsp olive oil, divided: Helps roast the sprouts perfectly and keeps the salmon moist.

How to Make Salmon and Brussels Sprouts Sheet Pan Dinner Recipe

Step 1: Prepare the Oven and Brussels Sprouts

Start by preheating your oven to 450°F. While it warms up, grease your sheet pan lightly to prevent sticking. Next, trim the Brussels sprouts by cutting off the tough ends and slicing them in half if they are on the larger side, ensuring even cooking and maximum caramelization.

Step 2: Toss Brussels Sprouts with Flavor

In a bowl, combine the trimmed Brussels sprouts with half of your olive oil, minced garlic, salt, and pepper. Toss everything so that the sprouts are evenly coated—this is when all those fantastic flavors start coming together and prepare to transform during roasting.

Step 3: Roast the Brussels Sprouts

Spread the coated Brussels sprouts out evenly on your prepared sheet pan. Place them in the oven and roast for about 14 minutes. Halfway through, give them a good stir to brown all sides nicely, helping those little edges get perfectly crunchy without burning.

Step 4: Season and Place the Salmon

While the sprouts start roasting, season the salmon fillets generously with dried oregano, salt, and pepper. After the initial 14 minutes for the veggies, create space in the pan for the salmon fillets and nestle them in among the sprouts. Drizzle the remaining olive oil over the fish for extra moisture and richness.

Step 5: Finish Baking Until Salmon is Perfect

Bake everything together for another 10 to 12 minutes. Keep an eye on the salmon, which should flake easily with a fork when fully cooked and develop a beautiful, tender finish. The sprouts should be golden brown and crisp by now, completing this delightful sheet pan meal.

How to Serve Salmon and Brussels Sprouts Sheet Pan Dinner Recipe

Garnishes

A sprinkle of fresh herbs such as parsley or dill adds a bright pop of color and freshness just before serving. A squeeze of fresh lemon juice over the salmon really lifts the flavors, cutting through the richness and adding a zesty finish that’s irresistible.

Side Dishes

This Salmon and Brussels Sprouts Sheet Pan Dinner Recipe stands beautifully on its own, but if you want to round out the meal consider serving it with fluffy quinoa, wild rice, or a simple garlic buttered mashed potato. Something mild and soft is perfect to balance the crispiness of the roasted sprouts and the silky fish.

Creative Ways to Present

For a fun twist, serve the salmon and Brussels sprouts on a bed of lightly dressed arugula or mixed greens, creating a warm salad that’s both nourishing and visually vibrant. You can also plate the salmon atop the sprouts, drizzle with a balsamic glaze, and add toasted pine nuts for texture and flair.

Make Ahead and Storage

Storing Leftovers

Leftover salmon and Brussels sprouts can be stored in an airtight container in the refrigerator for up to three days. Be sure to cool everything to room temperature before sealing to maintain the best texture and flavor.

Freezing

This dish freezes surprisingly well. Place cooled leftovers in freezer-safe containers or bags, separating portions if desired. You can freeze for up to two months, making it a convenient option for future quick meals.

Reheating

For the best results, reheat leftovers gently in the oven at 350°F for 10-15 minutes to keep the salmon tender and the Brussels sprouts crispy. Microwaving is an option but can sometimes make the sprouts a bit soggy, so the oven is preferable.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts offer the best texture and flavor for this sheet pan dinner, you can use frozen if needed. Just make sure to thaw and drain any excess moisture before tossing them with oil and seasonings to avoid sogginess.

Is it better to use skin-on or skinless salmon fillets?

Skin-on salmon is recommended because it helps hold the fillet together during cooking and adds a wonderful crispy texture when roasted properly. Plus, it keeps the salmon moist beneath the skin.

Can I add other vegetables to the sheet pan?

Absolutely! Root vegetables like carrots, sweet potatoes, or even cherry tomatoes can be added for color and variety. Just remember to cut everything to similar sizes so they cook evenly.

How do I know when the salmon is cooked through?

The salmon is done when it flakes easily with a fork and has an opaque, pinkish color inside. Cooking times can vary slightly depending on thickness but aim for 10 to 12 minutes at 450°F as a guideline.

Can I make this recipe gluten-free?

Yes, this Salmon and Brussels Sprouts Sheet Pan Dinner Recipe is naturally gluten-free since it uses whole foods and simple seasonings. Just be sure any additional sides or garnishes you choose are gluten-free as well.

Final Thoughts

There’s something incredibly satisfying about a complete, healthy dinner that comes together on just one sheet pan, and this Salmon and Brussels Sprouts Sheet Pan Dinner Recipe nails it every time. With minimal prep and maximal flavor, it’s sure to become one of your go-to meals for busy weeknights or casual weekends. Once you try it, you’ll love how effortlessly delicious weeknight dinners can be.

Salmon and Brussels Sprouts Sheet Pan Dinner Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 88 reviews

Author: Kimberly
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4-5 servings
Category: Main Dish
Method: Baking
Cuisine: American

Print Recipe

Description

A simple and healthy sheet pan dinner featuring tender roasted Brussels sprouts and perfectly baked salmon fillets, seasoned with garlic and oregano for a flavorful, nutritious meal that’s quick to prepare and easy to clean up.

Ingredients

Vegetables

2 lbs Brussels sprouts, trimmed
4 cloves garlic, minced
Salt and black pepper to taste
2 tbsp olive oil (for Brussels sprouts)

Salmon

6–8 salmon fillets (3–4 oz each)
1 tbsp dried oregano
2 tbsp olive oil (for salmon)
Salt and black pepper to taste

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Instructions

Preheat and Prepare Brussels Sprouts: Preheat your oven to 450°F. Grease a sheet pan to prevent sticking. Trim the Brussels sprouts by cutting off the ends and halving any large ones to ensure even cooking.
Toss Brussels Sprouts with Seasoning: In a large bowl, toss the trimmed Brussels sprouts with 2 tablespoons of olive oil, minced garlic, salt, and black pepper until evenly coated.
Initial Roasting of Brussels Sprouts: Spread the Brussels sprouts evenly in a single layer on the prepared sheet pan. Roast in the oven for 14 minutes, stirring once halfway through to promote even browning.
Season and Add Salmon: While the Brussels sprouts roast, season the salmon fillets with dried oregano, salt, pepper, and drizzle with the remaining 2 tablespoons of olive oil. After the initial 14 minutes, create space on the sheet pan and add the salmon fillets beside the Brussels sprouts.
Finish Cooking Together: Return the sheet pan to the oven and bake for an additional 10-12 minutes until the salmon is cooked through and flakes easily with a fork, and the Brussels sprouts are tender and caramelized.

Notes

Make sure to not overcrowd the sheet pan to ensure even roasting of both salmon and Brussels sprouts.
Adjust cooking time slightly if salmon fillets are thicker or thinner than 3-4 oz.
Substitute dried oregano with fresh herbs like thyme or rosemary if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For extra crispiness, broil for 1-2 minutes at the end of cooking, but watch carefully to avoid burning.