Blackened Salmon, Roasted Sweet Potatoes, and Brussels Sprouts Sheet Pan Dinner

By lihui

4 Person

35 Minutes

469 Calories

This one-pan meal is super fast to pull together and delivers big on flavor! The combination of sweet potatoes and hearty Brussels sprouts play well with the juicy spice-rubbed salmon. Look for thicker, more center-cut pieces of salmon, as they’ll cook more evenly and have better flavor. Try it now!

Ingredients

Lime wedges
1/4 tsp. Cayenne pepper
1 1/4 tsp. Kosher salt, divided
2 tbsp. Chopped fresh flat-leaf parsley
3 tbsp. Olive oil, divided
1/2 tsp. Ground cumin
1 tsp. Garlic powder
1 tsp. Light brown sugar
1 1/2 tsp. Black pepper
1 tbsp. Paprika
8 oz. Brussels sprouts, halved vertically
1 pound Sweet potatoes
4 Skinless salmon fillets

Method

01

Stir together paprika, pepper, sugar, garlic powder, cumin, cayenne, and 3/4 teaspoon of the salt in a shallow bowl; set aside.
02

Preheat oven to 425°F. Toss together sweet potatoes, 1 tablespoon of the oil, and 1/4 teaspoon of the salt. Spread in an even layer on 1 end of an aluminum foil-lined baking sheet. Bake in preheated oven 5 minutes.
03

Meanwhile, toss together Brussels sprouts, 1 tablespoon of the oil, and 2 teaspoons of the spice mixture in a large bowl. Add Brussels sprouts to pan with potatoes, and bake 10 minutes. Rub salmon with remaining 1 tablespoon oil, and sprinkle with remaining spice mixture. Add salmon to pan. Cook until salmon is lightly browned and firm (medium) and Brussels sprouts and potatoes are tender, 10 to 12 minutes. Sprinkle with parsley, and serve with lime wedges.

Related Tags

Brussel Sprouts Recipes

Blackened Salmon, Roasted Sweet Potatoes, and Brussels Sprouts Sheet Pan Dinner

4.8

( By lihui )

01 Information

Grade easy
Serving 4 servings
Calorie 469 Kcal
Prep Time 20 Mins
Cook Time 15 Mins
Total Time 35 Mins

02 Ingredients

Lime wedges

1/4 tsp. Cayenne pepper

1 1/4 tsp. Kosher salt, divided

2 tbsp. Chopped fresh flat-leaf parsley

3 tbsp. Olive oil, divided

1/2 tsp. Ground cumin

1 tsp. Garlic powder

1 tsp. Light brown sugar

1 1/2 tsp. Black pepper

1 tbsp. Paprika

8 oz. Brussels sprouts, halved vertically

1 pound Sweet potatoes

4 Skinless salmon fillets

03 Method

Step 1

Stir together paprika, pepper, sugar, garlic powder, cumin, cayenne, and 3/4 teaspoon of the salt in a shallow bowl; set aside.

Step 2

Preheat oven to 425°F. Toss together sweet potatoes, 1 tablespoon of the oil, and 1/4 teaspoon of the salt. Spread in an even layer on 1 end of an aluminum foil-lined baking sheet. Bake in preheated oven 5 minutes.

Step 3

Meanwhile, toss together Brussels sprouts, 1 tablespoon of the oil, and 2 teaspoons of the spice mixture in a large bowl. Add Brussels sprouts to pan with potatoes, and bake 10 minutes. Rub salmon with remaining 1 tablespoon oil, and sprinkle with remaining spice mixture. Add salmon to pan. Cook until salmon is lightly browned and firm (medium) and Brussels sprouts and potatoes are tender, 10 to 12 minutes. Sprinkle with parsley, and serve with lime wedges.

04 Author