Sheet Pan Salmon with Brussels Sprouts and Sweet Potatoes
Sheet pan salmon with Brussels sprouts and sweet potatoes gives you flaky fish, caramelized vegetables, and a complete healthy dinner from one pan.
This easy meal uses simple ingredients, cooks fast, and keeps cleanup light. The sweet potatoes turn tender inside with golden edges. The Brussels sprouts get nutty and crisp in spots. The salmon stays moist because it goes on the pan after the vegetables get a head start.
Why You’ll Love This Recipe
- Big flavor with basic pantry spices: Garlic, paprika, and black pepper make the salmon and vegetables taste warm and savory.
- Great texture: You get tender salmon, creamy sweet potatoes, crisp Brussels sprout edges, and sweet roasted onion.
- Easy timing: The vegetables roast first, then the salmon finishes on the same pan.
- Naturally balanced: Salmon adds protein and healthy fats, while the vegetables bring fiber, color, and satisfying volume.
Fabian’s Budget & Health Tip: Buy salmon in a larger family pack when it goes on sale, then freeze the fillets flat in portions. If Brussels sprouts cost more this week, use the same amount of cabbage wedges or broccoli florets and keep the roasting method the same.
Ingredients (Serves 4)
- 4 salmon fillets, about 5 ounces each (4 fillets, about 140 g each)
- 1 pound Brussels sprouts, trimmed and halved (450 g)
- 2 medium sweet potatoes, cut into 3/4 inch cubes (about 1 1/2 pounds or 680 g)
- 1 medium red onion, cut into wedges (about 150 g)
- 3 tablespoons olive oil, divided (45 ml)
- 3 garlic cloves, minced (about 1 tablespoon or 9 g)
- 1 1/2 teaspoons paprika, divided (3 g)
- 3/4 teaspoon black pepper, divided (2 g)
Step-by-Step Instructions
1. Heat the Oven
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper if you want easier cleanup. Use the largest pan you have so the vegetables roast instead of steam.
2. Season the Vegetables
Add the sweet potatoes, Brussels sprouts, and red onion to the sheet pan. Drizzle with 2 tablespoons (30 ml) olive oil. Add two thirds of the minced garlic, 1 teaspoon paprika, and 1/2 teaspoon black pepper. Toss until the vegetables look glossy and evenly coated.
Spread everything out in a single layer. Turn as many Brussels sprouts cut side down as you can. This helps them sizzle against the hot pan and brown well.
3. Roast Until Partially Tender
Roast the vegetables for 18 to 22 minutes. They should look lightly browned at the edges, and the sweet potatoes should start to soften when pierced with a fork. Your kitchen should smell warm, sweet, and garlicky.
4. Add the Salmon
Pat the salmon fillets dry with paper towels. Rub them with the remaining 1 tablespoon (15 ml) olive oil, remaining garlic, remaining 1/2 teaspoon paprika, and remaining 1/4 teaspoon black pepper.
Pull the pan from the oven. Stir the vegetables, then make four open spaces. Place the salmon fillets on the pan, skin side down if they have skin. The fish should sit snugly among the vegetables but not be buried under them.
5. Roast Until the Salmon Flakes Easily
Return the pan to the oven and roast for 10 to 14 minutes. The exact time depends on the thickness of the fillets. The salmon is ready when it turns opaque and flakes easily with a fork. The vegetables should be browned, tender, and slightly crisp around the edges.
If the salmon finishes before the vegetables look browned enough, move the fish to a plate and roast the vegetables for 3 to 5 more minutes.
6. Rest and Serve
Let the salmon rest for 2 minutes on the pan. This keeps the fish juicy. Serve each fillet with a generous scoop of roasted Brussels sprouts, sweet potatoes, and red onion.
Expert Troubleshooting & FAQs
Can I use frozen salmon?
Yes. Thaw it fully in the refrigerator first, then pat it very dry. Wet salmon can steam on the pan and turn soft instead of roasting nicely.
How do I know when salmon is cooked?
The salmon should look opaque and separate into moist flakes when you press it with a fork. For a temperature check, aim for 125°F to 130°F (52°C to 54°C) for medium, or 145°F (63°C) for fully cooked salmon.
Why are my vegetables not browning?
The pan may be too crowded. Spread the vegetables into a single layer with space between pieces. If needed, use two sheet pans. Crowded vegetables release steam and stay pale.
Can I swap the sweet potatoes?
Yes. Use regular potatoes, carrots, or butternut squash. Cut them into small, even pieces so they soften before the salmon finishes cooking.
Can I meal prep this recipe?
Yes. Store leftovers in airtight containers for up to 3 days. Reheat gently in the oven or in a skillet over low heat so the salmon does not dry out.
Estimated Nutritional Facts
Per serving, rough estimate:
- Calories: 485
- Protein: 35 g
- Carbs: 38 g
- Fats: 24 g
Sheet Pan Salmon with Brussels Sprouts and Sweet Potatoes
Ingredients
- 4 salmon fillets, about 5 ounces each (4 fillets, about 140 g each)
- 1 pound Brussels sprouts, trimmed and halved (450 g)
- 2 medium sweet potatoes, cut into 3/4 inch cubes (about 1 1/2 pounds or 680 g)
- 1 medium red onion, cut into wedges (about 150 g)
- 3 tablespoons olive oil, divided (45 ml)
- 3 garlic cloves, minced (about 1 tablespoon or 9 g)
- 1 1/2 teaspoons paprika, divided (3 g)
- 3/4 teaspoon black pepper, divided (2 g)
Instructions
- 1. Heat the Oven. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper if you want easier cleanup. Use the largest pan you have so the vegetables roast instead of steam.
- 2. Season the Vegetables. Add the sweet potatoes, Brussels sprouts, and red onion to the sheet pan. Drizzle with 2 tablespoons (30 ml) olive oil. Add two thirds of the minced garlic, 1 teaspoon paprika, and 1/2 teaspoon black pepper. Toss until the vegetables look glossy and evenly coated. Spread everything out in a single layer. Turn as many Brussels sprouts cut side down as you can. This helps them sizzle against the hot pan and brown well.
- 3. Roast Until Partially Tender. Roast the vegetables for 18 to 22 minutes. They should look lightly browned at the edges, and the sweet potatoes should start to soften when pierced with a fork. Your kitchen should smell warm, sweet, and garlicky.
- 4. Add the Salmon. Pat the salmon fillets dry with paper towels. Rub them with the remaining 1 tablespoon (15 ml) olive oil, remaining garlic, remaining 1/2 teaspoon paprika, and remaining 1/4 teaspoon black pepper. Pull the pan from the oven. Stir the vegetables, then make four open spaces. Place the salmon fillets on the pan, skin side down if they have skin. The fish should sit snugly among the vegetables but not be buried under them.
- 5. Roast Until the Salmon Flakes Easily. Return the pan to the oven and roast for 10 to 14 minutes. The exact time depends on the thickness of the fillets. The salmon is ready when it turns opaque and flakes easily with a fork. The vegetables should be browned, tender, and slightly crisp around the edges. If the salmon finishes before the vegetables look browned enough, move the fish to a plate and roast the vegetables for 3 to 5 more minutes.
- 6. Rest and Serve. Let the salmon rest for 2 minutes on the pan. This keeps the fish juicy. Serve each fillet with a generous scoop of roasted Brussels sprouts, sweet potatoes, and red onion.
