One Pan Garlic Butter Salmon and Vegetables
A simple, yet healthy one pan dinner recipe featuring wild-caught salmon, packed full of omega-3 fatty acids, and fresh roasted vegetables. Minimal clean up, maximum nutrition!
Serves: 4
Prep Time: 10 min.
Cook Time: 20 min.
Total Time: 30 min.
Ingredients
1 lb brussels sprouts, halved and de-stemmed
2 tablespoons avocado oil
1 ½ teaspoons sea salt
½ teaspoon black pepper
2 tablespoons garlic, minced
4 (6 ounce) wild-caught salmon fillets, skin on
2 tablespoons fresh chopped parsley
1 lb asparagus, woody ends removed
¼ cup grass-fed butter, melted
¼ cup lemon juice, fresh
1 lemon, for garnish
Instructions
Preheat the oven to 400°F and line a baking sheet with a silicone liner or parchment paper. Add brussels sprouts and drizzle with avocado oil, ½ teaspoon sea salt, black pepper and ½ tablespoon minced garlic. Roast for 10 minutes.
Meanwhile, prepare salmon by seasoning fillets with remaining minced garlic, chopped parsley, and ½ teaspoon sea salt. Add salmon to the baking sheet.
Add asparagus to the baking sheet and sprinkle with remaining ½ teaspoon sea salt.
In a small bowl, mix melted butter and lemon juice and stir to combine. Pour over salmon, asparagus, and brussels sprouts.
Return sheet pan to the oven and bake for 10 further minutes, or until salmon is flakey and asparagus is fork tender.
Remove sheet pan from the oven. Divide the salmon and vegetables between four plates and garnish each with fresh lemon slices.