Sheet Pan Salmon with Brussels Sprouts and Red Peppers

Sheet Pan Salmon with Brussels Sprouts and Red Peppers

Sheet pan dinners help make life simple. All of this recipe can be made on ONE pan, with very little fuss and even less cleanup! and its also delicious.

Ingredients:

        •       2 cups (about 200 grams) Brussels sprouts, outer leaves removed and halved
        •       1 red pepper, cut into large pieces
        •       1 tablespoon avocado oil, melted butter, or coconut oil
        •       2 salmon fillets (organic preferred)
        •       1 onion, finely sliced
        •       1 teaspoon sesame oil
        •       Herbs and spices of your preference

For the Sauce:

        •       1 tablespoon avocado oil
        •       1 clove garlic, minced
        •       2 teaspoons fresh ginger, minced

Directions:

• Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper. Arrange the Brussels sprouts in the centre of your sheet, drizzle with 1 tablespoon of your chosen oil, and season with salt and pepper. Roast until they start to change colour, about 5 minutes.

• While they’re roasting, mix together your sauce ingredients in a small bowl.

• Take the baking sheet out of the oven. Add the red peppers and onion to one side of the Brussels sprouts, seasoning them too. Lay the salmon fillets skin side down on the other side, evenly spaced. Pour your sauce mixture over the top.    

• Return to the oven and roast until the veggies are tender and the salmon is perfectly cooked yet moist, roughly 10 to 12 minutes

• Once out of the oven, drizzle with 1 teaspoon of sesame oil and let it cool slightly.

• Serve the salmon and vegetables on plates, garnished with your chosen herbs and spices.
  
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