Sheet Pan Salmon and Brussels Sprouts

This is one of those recipes that hits all of the dietary needs in our family: low carb options, deconstructable for picky eaters, a healthy meat, and delicious on top of it all. If you shred the sprouts in a food processor, it's not bad on time, either.

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Sheet Pan Salmon and Brussels Sprouts

Source: https://cooking.nytimes.com/recipes/1019900-roasted-salmon-and-brussels-sprouts-with-citrus-soy-sauce

1 pd (or more) brussels sprouts, trimmed

3-4 scallions, trimmed, white and green parts thinly sliced (about 1/2 c), optional

1 jalapeno, thinly sliced (about 1/4 c), optional or to taste

2 T toasted sesame or extra virgin olive oil

kosher salt and black pepper

4 (6-oz) skin-on salmon fillets, about 1-inch thick

1/4 freshly squeezed lemon, lime or tangerine juice

2 T rice vinegar

2 T soy sauce

Honey, to taste, optional

Prepare your sprouts. You can either slice them thinly (which is about 4 1/2 c) or you can shred them in the food processor. Though I prefer the slices for eating, I'm going to use the processor in the future for time's sake.

Heat oven to 400F. On a large sheet pan, mix the sprouts, scallions, jalapeno, and oil, then spread over entire pan.

Pat the salmon dry, sprinkle with salt and pepper, then place them on the sheet pan amongst the brussels sprouts. Roast until the salmon measures at least 120F on an instant read thermometer, about 12-15 minutes.

While the fish and brussels sprouts are roasting, mix together the juice, vinegar, and soy sauce, along with 2 T water.

Drizzle the sauce on your own serving of fish and brussels sprouts, according to preferences. Serve with a side of basmati rice and enjoy.