This baked lemon pepper salmon with Brussels sprouts is a healthy one pan meal that can be made in under 20 minutes! Ingredients include delicious salmon fillets, fresh lemon, and tasty Brussels sprouts. This recipe is perfect for two but double it to make a whole family meal! It's also dairy free, gluten free, Whole30, Paleo, and SCD friendly.
Baked Salmon
There are many ways to cook salmon but oven baked is definitely one of my favorites. It only takes 10-12 minutes to bake this lemon pepper salmon and just a couple more minutes for the Brussels sprouts. One pan, and done!
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What's great about this recipe
Healthy: It doesn’t get much healthier than a delicious salmon fillet and some roasted Brussels sprouts. Salmon is a great source for protein, Vitamin B12, potassium and other nutrients.
One pan: This whole recipe can be made with a single sheet pan which makes for super easy cleanup!
Quick: Do you need dinner to be ready in under 20 minutes? It only takes about 10-12 minutes to get this delicious tender, flaky salmon!
Ingredients
Salmon: Try to select high-quality, wild-caught salmon when possible for best results. Your salmon fillets can either have skin or no skin. Either way, the cooking time should be the same. This recipe makes two salmon fillets but feel free to double the recipe if you want to feed more people.
Brussels Sprouts: Fresh Brussels sprouts should be bright green and firm. Sometimes Brussels sprouts will have a bit of wilted leaves or brown spots but try to avoid too much of that if you can. I have not tried this recipe with frozen Brussels sprouts so I don’t know how that would turn out. I imagine they would be too soggy but let me know in the comments if that is something you try.
Lemons: Don’t skip the fresh lemons! They are what makes this recipe so delicious and flavorful. You will use at least two lemons but I’d suggest three so you have some to squeeze on top of the salmon and Brussels sprouts before serving.
Pepper: Black pepper gives this recipe a bit of a kick without being too overbearing. It’s the perfect flavor combo with the lemon and salt!
Salt: I use kosher salt for the lemon pepper salmon.
Garlic: There are just two cloves of garlic in this recipe to give that delicious flavor.
Olive Oil: This is the ingredient that helps keep the salmon moist. We add it to Brussels sprouts and drizzle it on top of the salmon before cooking.
How to make
Step 1: Preheat the oven to 450 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
Step 2: In a medium bowl, combine the halved Brussels sprouts, olive oil, salt and pepper. Mix so the sprouts are evenly coated in the salt and pepper. Spread the Brussels sprouts on one side of the baking sheet. Set aside.
Step 3: Next, zest one lemon and cut the other lemon into slices. Place the lemon zest in a small bowl. Add the minced garlic, pepper, and salt. Mix the seasoning together.
Step 4: Place the salmon fillets on the baking sheet. Spread the lemon pepper seasoning on top of the fillets using clean hands. You may have some leftover seasoning, so just use as much as you need to cover the tops of the fillets. Drizzle the salmon with olive oil and lay lemon slices on top.
Step 5: Bake for 10-12 minutes, until the salmon is completely cooked. The cooking time may vary depending on how thick your salmon fillets are. Remove the salmon fillets from the sheet pan if they are done.
Step 6: Stir the sprouts with a fork and check doneness. I find that the Brussels sprouts usually need a little longer in the oven than the salmon. If that’s the case, place the Brussels sprouts back into the oven and bake for an additional 3-5 minutes (for a total of about 15 minutes). The Brussels sprouts should be tender and crispy on the edges when done.
Step 7: To serve, top the salmon and Brussels sprouts with fresh squeezed lemon juice. Enjoy!
How to tell when a salmon is done?
There are two main ways that you can usually tell if salmon is done and ready to remove from the heat.
- Flake Test: This is an easy way to tell if the salmon has finished cooking. Just press down with a fork on the fillet. If the salmon flakes or separates easily, it is done!
- Internal Temp: The internal temperature of a salmon should be around 125 to 130 degrees Fahrenheit. If you don’t have a food thermometer, I highly recommend getting one. Cooking the salmon to the right temp is important because overcooking will result in a dry fillet. Just keep an eye on the oven because you might be surprised at how little time it takes for the fish to cook.
Can I use frozen salmon?
Yes, you can use frozen salmon but make sure that it is properly thawed before cooking. If you are using fresh or thawed salmon, it will only take about 10-12 minutes to cook in the oven at 450 degrees Fahrenheit
How to make ahead
If you’re using frozen salmon, make sure to thaw it in the fridge overnight the night before. You can also save time by washing and cutting the Brussels sprout the day before. Store them in the fridge until ready to bake.
How to store
This recipe is the best when it is prepared and served the same day. Salmon can dry out when it is reheated. Of course, if you have leftovers, store the salmon in an airtight container for up to 1-2 days. The Brussels sprouts can be stored in the fridge in an airtight container for up to 4 days.
More healthy dinner ideas:
- Stuffed Acorn Squash with Sausage and Apple
- Baked Tuscan Chicken
- Slow Cooker Chicken Fajitas
- Sesame Ginger Chicken Sheet Pan Dinner
- Instant Pot Chicken Vegetable Soup
- Healing Slow Cooker Carrot Soup
Let's Connect!
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Baked Lemon Pepper Salmon with Brussels Sprouts
Equipment
Ingredients
- 2 salmon fillets thawed
- 2 medium lemons plus more for serving
- 2 garlic cloves minced
- 1 tsp black pepper
- ½ tsp kosher salt
- olive oil for drizzling on top of salmon
Brussels Sprouts
- 12 oz Brussels sprouts washed and cut in half
- 2 tsp olive oil
- ¼ tsp black pepper to taste
- ⅛ tsp kosher salt to taste
Instructions
- Preheat the oven to 450 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- In a medium bowl, combine the halved Brussels sprouts, olive oil, salt and pepper. Mix so the sprouts are evenly coated in the salt and pepper. Spread the Brussels sprouts on one side of the baking sheet. Set aside.
- Next, zest one lemon and cut the other lemon into slices. Place the lemon zest in a small bowl. Add the minced garlic, pepper, and salt. Mix the seasoning together.
- Place the salmon fillets on the baking sheet. Spread the lemon pepper seasoning on top of the fillets using clean hands. You may have some leftover seasoning, so just use as much as you need to cover the tops of the fillets. Drizzle the salmon with olive oil and lay lemon slices on top.
- Bake for 10-12 minutes, until the salmon is completely cooked. The cooking time may vary depending on how thick your salmon fillets are. Remove the salmon fillets from the sheet pan if they are done.
- Stir the sprouts with a fork and check doneness. I find that the Brussels sprouts usually need a little longer in the oven than the salmon. If that’s the case, place the Brussels sprouts back into the oven and bake for an additional 3-5 minutes (for a total of about 15 minutes). The Brussels sprouts should be tender and crispy on the edges when done.
- To serve, top the salmon and Brussels sprouts with fresh squeezed lemon juice. Enjoy!
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