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If you’re looking for a low carb meal that’s quick and easy to make, then look no further! This Sheet Pan Salmon and Asparagus with Brussels Sprouts is a weeknight dinner you can throw together in 30 minutes without dirtying up a bunch of dishes!

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Who doesn’t love a good Sheet Pan meal?! I mean, seriously, you can throw everything on a sheet pan, pop it in the oven, and let it cook itself. Clean up is a breeze too, so you’ll have more time to focus on the important things in life!

When choosing a salmon for this Sheet Pan Salmon and Asparagus with Brussels Sprout, it doesn’t matter if it’s plain or marinated, because both work great with this recipe. I personally prefer the frozen marinated salmon fillets from Costco. They are packed with yummy flavors, made with clean ingredients, and gluten free! But I’ve also made this meal with plain salmon that I’ve seasoned with salt, pepper, lemon juice, and avocado or olive oil. Your choice here is all based on personal preference. Cajun season and chile lime seasoning are also great options!

Make sure you trim the ends off of your asparagus because they are tough and not edible. For Brussels sprouts, trim the ends off and slice them into thin pieces so they cook quickly and evenly. You’ll also want to wash your vegetables thoroughly with cold running water, and then dry them on a paper towel. 

To keep from dirtying up dishes, I like to toss the veggies with oil and seasoning right on the sheet pan. It also helps keep them from sticking because the pan will get oily. For this Sheet Pan Salmon and Asparagus with Brussels Sprouts recipe, I recommend seasoning liberally with salt and pepper, and then squeeze some lemon juice over the asparagus. You can add lemon juice to the Brussels Sprouts as well, but I prefer them with just salt and pepper. Another option is to add some parmesan cheese to the veggies!

If you try this recipe and like it as much we do, let us know! Your feedback helps us create new recipes!

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What ingredients you need to make Sheet Pan Salmon and Asparagus with Brussels Sprouts:

  • Salmon fillets
  • Asparagus
  • Brussels sprouts
  • Avocado oil or olive oil
  • Salt & pepper
  • Lemon juice


How to make Sheet Pan Salmon and Asparagus with Brussels Sprouts:

  1. Preheat oven to 400°F
  2. Wash and trim asparagus and add to one side of sheet pan
  3. Wash, trim, and slice Brussels sprouts and add to other side of sheet pan 
  4. Toss veggies with oil and season with salt and pepper
  5. Squeeze lemon juice over asparagus and toss again
  6. Arrange veggies in an even layer for even cooking
  7. Put sheet pan with veggies on it in oven and bake for 10 minutes at 400°
  8. Pull sheet pan out of oven, stir veggies, and add salmon fillets to center of sheet pan
  9. Put pan back in oven for 15 minutes, until veggies are tender and salmon is cooked through
  10. Serve immediately

A few of my other favorite quick and easy dinner recipes:

Sheet Pan Honey Mustard Chicken and Veggies

Hidden Veggie Pasta Sauce

Healthy Salmon

French Onion Chicken 

Sheet pan salmon and asparagus with brussels sprouts
IMG 9923
IMG 9923

Sheet Pan Salmon and Asparagus with Brussels Sprouts

If you’re looking for a low carb meal that’s quick and easy to make, then look no further! This Sheet Pan Salmon and Asparagus with Brussels Sprouts is a weeknight dinner you can throw together in 30 minutes without dirtying up a bunch of dishes!
5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Course Dinner, Main Course
Servings 4 servings
Calories 478 kcal

Ingredients
  

  • 4 salmon fillets
  • 1 bunch asparagus trimmed and washed
  • 2 cups Brussels sprouts trimmed, washed, sliced
  • 1/4 cup avocado oil divided
  • salt and pepper to taste
  • juice from half lemon about 1-2 tablespoons

Instructions
 

  • Preheat oven to 400°F
  • Wash and trim asparagus and add to one side of sheet pan
  • Wash, trim, and slice Brussels sprouts and add to other side of sheet pan 
  • Toss veggies with oil and season with salt and pepper
  • Squeeze lemon juice over asparagus and toss again
  • Arrange veggies in an even layer for even cooking
  • Put sheet pan with veggies on it in oven and bake for 10 minutes at 400°
  • Pull sheet pan out of oven, stir veggies, and add salmon fillets to center of sheet pan (season salmon with salt and pepper and lemon juice if not using marinated salmon *see above)
  • Put pan back in oven for 15 minutes, until veggies are tender and salmon is cooked through
  • Serve immediately

Notes

1/2 cup brussels sprouts, about 5 asparagus spears, and 1 salmon fillet is a serving

Nutrition

Serving: 1filletCalories: 478kcalCarbohydrates: 12gProtein: 46.7gFat: 27.8gFiber: 3.7gSugar: 3g
Keyword Sheet Pan Dinners, Sheet Pan Meals, Sheet Pan Salmon and Aparagus, Sheet Pan Salmon and Veggies
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