Roasted Salmon and Brussels Sprouts With Citrus-Soy Sauce

Name: Roasted Salmon and Brussels Sprouts With Citrus-Soy Sauce
Total time: 20 min
Yield: 4 servings
Ingredients: 1 pound brussels sprouts, thinly sliced (about 4 1/2 cups); 3 to 4 scallions, trimmed, white and green parts thinly sliced (about 1/2 cup); 1 jalapeño, thinly sliced (about 1/4 cup); 2 tablespoons toasted sesame or extra-virgin olive oil; Kosher salt and black pepper; 4 (6-ounce) skin-on salmon fillets, about 1-inch thick; 1/4 cup freshly squeezed lemon, lime or tangerine juice; 2 tablespoons rice vinegar; 2 tablespoons soy sauce; Honey, to taste (optional)

By Ali Slagle

Total Time: 20 minutes
Rating: 4(1,381)
Comments: Read comments

Roasting vegetables like brussels sprouts, scallions and jalapeño next to salmon fillets as they cook makes for a crunchy, sweet and spicy side that requires very little work on your part. When the salmon and vegetables are done, spoon a lively sauce made of citrus juice (any you choose), rice vinegar and soy sauce over everything. If you like, serve with rice, whole grains, soba or udon — there’s plenty of sauce to go around.

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Ingredients

Yield:4 servings

1pound brussels sprouts, thinly sliced (about 4½ cups)
3 to 4scallions, trimmed, white and green parts thinly sliced (about ½ cup)
1jalapeño, thinly sliced (about ¼ cup)
2tablespoons toasted sesame or extra-virgin olive oil
Kosher salt and black pepper
4(6-ounce) skin-on salmon fillets, about 1-inch thick
¼cup freshly squeezed lemon, lime or tangerine juice
2tablespoons rice vinegar
2tablespoons soy sauce
Honey, to taste (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees, and line a baking sheet with parchment paper. In a large bowl, toss brussels sprouts, scallions and jalapeño with the 2 tablespoons oil to coat. Season with salt and pepper, then spread out on the prepared baking sheet.
Step 2
Pat the salmon fillets dry, then season with salt and pepper and nestle them, skin side down, among the brussels sprouts. Roast, stirring the brussels sprouts occasionally, until the brussels sprouts are tender and the salmon is cooked through, 12 to 14 minutes. (The salmon is done when a knife slides through it easily and the fish flakes, or when an instant-read thermometer reaches 120 degrees.)
Step 3
While the salmon’s roasting, stir together the citrus juice, rice vinegar, soy sauce and 2 tablespoons water. (If you find it too puckery, add a little honey or more water.) Serve the sauce alongside the salmon and brussels sprouts for drizzling and dipping.

Ratings

4 out of 5

1,381 user ratings

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Comments

Chris6 years ago

Very simple and delicious. Used a food processor to shred the brussels sprouts. Only 1 tablespoon of oil; half toasted sesame oil and half olive oil. Added two minced cloves of garlic to the sprouts. Roasting time was accurate; salmon was juicy and delicious. I didn't bother stirring the sprouts....turned out fine.

Jennifer D.6 years ago

This was great! We make sheet pan salmon a lot, so this was a good way to switch it up. For me, the cooking time for the salmon was too long and it was too short for the brussels. I roasted the brussels for 12 mins and then added the salmon for about 8 mins, which made for crispier veggies and a more medium rare salmon. Definitely need honey in the sauce if using lime! (Not sure about the other citrus).

Christopher Pickslay 6 years ago

Had some bok choy on hand from the farm box, so I swapped that in for the brussels sprouts, which worked great.

Patty S1 month ago

We served it with chili crisp which added more flavor.

K. Irwin8 months ago

Definitely cook Brussels sprouts for 10 minutes before adding salmon. Delicious and delicious and easy to make

Ritva9 months ago

Disappointing after reading the reviews. Quite bland. This didn’t make the cook again list.

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