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sheet pan salmon with brussels sprouts

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Sheet Pan Salmon with Brussels Sprouts

I like to keep things simple for dinner prep because I don’t always feel like making a large, intricate meal—especially during the week. Depending on the day, I may be developing recipes, interviewing someone for a profile, going to the market to buy ingredients to test recipes, or writing a few thousand words for a cookbook chapter. By dinner time, simplicity is my mission.

Ingredients:

  • 1/4 cup hoisin sauce
  • 3 tablespoons fresh lime juice (from 2 limes)
  • 3 tablespoons olive oil, divided
  • 1 tablespoon minced peeled fresh ginger (from 1 [2-inch] piece)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1/4 teaspoon cayenne pepper
  • 6 medium brussels sprouts, trimmed and cut into 1/4-inch-thick slices (about 1 1/4 cups)
  • 1 small red bell pepper (about 6 ounces), cut into 1/4-inch-thick strips (about 1 cup)
  • 1 cup thinly sliced red onion (from 1 small onion)
  • 1/2 teaspoon flaky sea salt, divided
  • 1/3 pound skin-on salmon fillet (about 1 inch thick)
  • 1/2 teaspoon sesame seeds

Direction

  1. Preheat oven to 375°F. Line a quarter sheet pan with parchment paper. Whisk together hoisin sauce, lime juice, 1 1/2 tablespoons oil, ginger, garlic, and cayenne in a small bowl; set aside.
  2. Toss together brussels sprouts, bell pepper, onion, 1/4 teaspoon salt, and remaining 1 1/2 tablespoons oil. Place salmon on prepared sheet pan. Arrange vegetable mixture around salmon. Drizzle 1/3 cup hoisin mixture on salmon and vegetable mixture; reserve remaining hoisin mixture. Sprinkle salmon with sesame seeds.
  3. Bake until salmon is cooked to desired degree of doneness and vegetables are tender, 16 to 20 minutes. Drizzle 2 tablespoons reserved hoisin mixture over salmon and vegetables, and sprinkle salmon with remaining 1/4 teaspoon salt. Serve with remaining hoisin mixture.

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