Ingredients
Scale
- Approximately 1 1/2 lbs Brussels sprouts, rinsed, patted dry, cut in half with stems trimmed as desired
- 1/4 cup extra virgin olive oil
- 1 cup vegetable or chicken broth
- 4 cloves garlic, peeled and minced
- 1 tsp salt
- 1/4 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
- Preheat oven to 425F
- In a bowl, whisk together the olive oil, garlic, salt, and pepper.
- 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.
- 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.
- 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.
- Prep Time: 10 mins
- Cook Time: 40 mins
