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    Food » Main Dishes » Lemon Herb Roasted Salmon and Brussels Sprouts

    Lemon Herb Roasted Salmon and Brussels Sprouts

    Posted: 01/14/2019 | Last updated: 03/15/2021 by Erin K. Browne Leave a Comment
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    Jump to Recipe·Print Recipe

    Delicious lemon herb roasted salmon with fresh rosemary and lemon slices

    This is an easy one pan meal with lots of citrusy, fresh herb taste.  Roasted Brussels sprouts have the most amazing texture - crispy outer skins and tender insides - and this recipe tosses them with a seasoned oil mixture that flavors 'em up nicely.

    Delicious lemon herb roasted salmon with fresh rosemary and lemon slices

    Salmon is a wonderful healthy protein, and it's so easy to prepare!

    Delicious lemon herb roasted salmon with fresh rosemary and lemon slices

    You can serve the salmon with additional lemon wedges if you like.  I used 6 oz fillets that can be served whole or you can cut them in half to create more portions, as there are plenty of sprouts for additional servings!  Enjoy!

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    Delicious lemon herb roasted salmon with fresh rosemary and lemon slices

    Lemon Herb Roasted Salmon and Brussels Sprouts

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    • Total Time: 50 mins
    • Yield: 4-6 servings 1x

    Ingredients

    Scale
    • Approximately 1 ½ lbs Brussels sprouts, rinsed, patted dry, cut in half with stems trimmed as desired
    • ¼ cup extra virgin olive oil
    • 1 cup vegetable or chicken broth
    • 4 cloves garlic, peeled and minced
    • 1 tsp salt
    • ¼ tsp black pepper
    • 5 sprigs of fresh rosemary
    • 2 lemons, one juiced and the other sliced
    • 4 salmon fillets, skin on or off (if using frozen, make sure they are fully thawed), about 6 oz each

    Instructions

    1. Preheat oven to 425F
    2. In a bowl, whisk together the olive oil, garlic, salt, and pepper.
    3. In a large roasting pan, add the Brussels sprouts. Pour about 3 TBS of the oil mixture onto the sprouts and toss until fully coated. Roast for 20-30 minutes or until the Brussels sprouts are almost fully tender on the inside and starting to crisp on the outside, stirring once halfway through.
    4. Add the broth and juice from one lemon to the remaining oil mixture. Remove pan from oven, stir the sprouts again, and place salmon on top.
    5. Coat the salmon with the oil, broth, and lemon juice mixture. Add the lemon slices and rosemary sprigs to the top of the salmon and add additional salt and pepper if desired. Roast for an additional 10-12 minutes or until the fish just begins to flake with a fork. Cook time will vary depending on the size of your fish.
    • Author: Erin Browne
    • Prep Time: 10 mins
    • Cook Time: 40 mins

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    Delicious lemon herb roasted salmon with fresh rosemary and lemon slices

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    About Erin K. Browne

    Erin K. Browne is an author of a cookbook (The Unofficial Dollywood Cookbook, Simon & Schuster/Adams Media) and Dollywood guide (The Ultimate Guide to Dollywood, Simon & Schuster/Adams Media) She has over two decades experience with recipe development. Erin is a mom of two human babies and a sweet kitty named Biscuit Fingers ("Ketto"). She loves comfy clothes, sarcastic t-shirts, and reading thrillers. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

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    Erin K. Browne, Cookbook author  (Simon & Schuster/Adams Media) and recipe developer, shares simple approachable dishes and treats.

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