Sheet Pan Garlic and Herb Crusted Alaskan Coho Salmon with Parmesan Brussels Sprouts
Category
Seafood
Author
Mandy Tanner
Servings
6
Prep Time
10 minutes
Cook Time
25 minutes
Cooking Style
Oven
Difficulty
Beginner
Sheet
pan meals are a favorite weeknight option and Alaskan Coho Salmon cooks
beautifully in the oven. Crusted with fresh garlic and herbs, this easy recipe
also includes Crispy Parmesan Brussels Sprouts, and an optional Creamy Garlic
and Herb Sauce (similar to a homemade Ranch dressing). Start with the longer
cooking Brussels sprouts and add the Alaskan Coho Salmon after 15 minutes. The
whole meal is complete in 25 minutes. Use one large, rimmed baking sheet and
leave room to add the salmon, or alternatively use a second baking sheet.
Ingredients
Crispy Parmesan Brussels Sprouts
-
2 tablespoons olive oil, plus more for greasing the pan
-
½ cup grated Parmesan cheese
-
2 cloves garlic, minced or grated
-
½ teaspoon flaky salt
-
¼ teaspoon freshly ground pepper
-
¼ teaspoon red pepper flakes, optional
-
1 lb. medium-large Brussels Sprouts, halved
Garlic and Herb Crusted Alaskan Coho Salmon
-
1 filet Snake River Farms Alaskan Coho Salmon Filet
-
1 tablespoon olive oil
-
1 clove garlic, minced or grated
-
2 tablespoons chopped fresh parsley
-
¼ teaspoon flaky salt
-
¼ teaspoon freshly cracked pepper
-
¼ teaspoon red pepper flakes, optional
-
Lemon wedges, for serving
Creamy Garlic and Herb Sauce
-
½ cup plain or Greek yogurt, or ¼ cup sour cream and ¼ cup mayonnaise such as Kewpie
-
1 garlic clove, minced or grated
-
1 teaspoon fresh lemon juice
-
1 teaspoon fresh lemon zest
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1 tablespoon chopped fresh parsley
-
1 tablespoon chopped fresh chives
-
1 tablespoon chopped fresh dill
-
1/8 teaspoon (pinch) flaky salt
-
1/8 teaspoon (pinch) freshly cracked pepper
Directions
Crispy Parmesan Brussels Sprouts
Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Drizzle or spray the parchment paper with 1 tablespoon olive oil to prevent sticking. Sprinkle the baking sheet with grated parmesan cheese, leaving an area large enough for the salmon without cheese. (Alternatively, use a second baking sheet lined with parchment and drizzled with olive oil for the salmon.)
In a large bowl, add 2 tablespoons of olive oil, garlic, salt, pepper, red pepper flakes, and Brussels sprouts, and toss to coat with the seasoned garlic and oil. Place the Brussels sprouts, cut-side-down on the Parmesan cheese.
Place the baking sheet in the oven on a rack in the center of the oven for 15 minutes. Meanwhile, prepare the salmon.
Garlic and Herb Crusted Alaskan Coho Salmon
For the salmon; Place the salmon skin-side-down and drizzle the salmon with olive oil. In a small bowl combine the garlic, parsley, salt, pepper, and red pepper flakes. Sprinkle the garlic and herb mixture on the salmon.
When the Brussels sprouts have cooked for 15 minutes, remove the baking sheet from the oven and add the salmon to the baking sheet. Place the baking sheet back in the oven and continue cooking for 10 minutes or until the salmon is cooked through, and the Brussels sprouts are tender, and Parmesan is golden brown.
Remove the baking sheet from the oven and serve warm with Creamy Garlic and Herb Sauce, if desired.
Creamy Garlic and Herb Sauce
For the Creamy Garlic and Herb Sauce; In a small bowl, combine the yogurt or sour cream and mayonnaise, and add the lemon juice and zest, parsley, chives, dill, salt, and pepper and stir well. Taste and adjust seasoning as desired. Serve with Alaskan Coho Salmon and Crispy Parmesan Brussels Sprouts. Enjoy! (This sauce can also be made in advance, covered, and refrigerated until ready to serve.)