Recipes Ingredients Seafood Recipes Salmon Recipes Easy Roasted Salmon with Brussels Sprouts 3.2 (32) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 15, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 35 mins Servings: 4 This one-sheet-pan meal is perfect for busy nights -- your protein and vegetables can all cook together. Ingredients 1 pound Brussels sprouts, trimmed and halved lengthwise 2 tablespoons olive oil Coarse salt and ground pepper 4 skinless salmon fillets (about 1 ½ pounds) Directions Preheat oven to 450 degrees. On a rimmed baking sheet, toss brussels sprouts with olive oil. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Spread in a single layer. Roast, tossing occasionally, until sprouts are browned, 10 to 15 minutes. Season salmon fillets with salt and pepper. Place in center of baking sheet (push sprouts to sides). Roast until salmon is opaque throughout and sprouts are tender, about 10 minutes. Cook's Notes To prepare brussels sprouts, leave outer leaves intact and trim stem end flush with base of sprout. Remove any discolored outer leaves. Score by cutting an X into stem end; this allows for even cooking. Rate it Print