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!
Ingredients
- 4 salmon fillets
- 1 bunch asparagus trimmed and washed
- 2 cups Brussels sprouts trimmed, washed, sliced
- ¼ 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
½ 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
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