Easy and Delicious Sheet Pan Salmon

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I roast Arctic Char (a great substitute for salmon) and Brussels Sprouts often, and always use two separate sheet pans. But it can be a hassle to trim and then halve fresh Brussels Sprouts and sometimes there’s not enough room in the oven. So a New York Times recipe for Roasted Salmon and Brussels Sprouts with Citrus-Soy Sauce caught my attention because the thinly sliced Brussels Sprouts roast along with (and under) the fish, all in one pan.

As I am not familiar with the recipe author, Ali Slagle, I was a little leery. Especially because I (daringly…brazenly…stupidly?) decided to try it for the first time when friends were coming for dinner. But I’m glad I did because this recipe was so easy and so delicious that it’s now in our regular dinner rotation. It’s easy enough for a weeknight dinner and special enough for entertaining friends. Just look at this gorgeous photo taken by David Malosh for the New York Times (I forgot to take a photo but it really does look like this!)

That said, the first time I made it wasn’t remotely perfect.  Reason one: it was still kind of a hassle to trim the Brussels Sprouts. Sure, it’s way easier to slice them in a food processor than by hand. But still, you have to trim the root first…and well, sometimes I just don’t have the energy for that. Reason two: on my first attempt the sauce turned out oddly—it tasted entirely of soy sauce…no hint at all of citrus…which may have been that my soy sauce was too old. (OK, so it was good my first time cooking this dish was for very close friends—and also I had a batch of GREEN SAUCE on hand as a backup, which we used! I’m daring but not crazy, it turns out.)

So I got to thinking about whether I should try it again.  And I am so glad I did. Because the second time I made this recipe (on a weeknight, not entertaining!) it was fantastic!

There were two reasons it was fantastic. Most important is that I realized that instead of slicing the sprouts I could use a bag of (Trader Joe’s) SHAVED BRUSSELS SPROUTS.  I wasn’t sure if ‘shaved’ and ‘sliced’ were the same but the ‘shaved’ looked pretty similar to the slices produced by my food processor so I figured it was worth a try…

Not only did it work, but using bagged, shaved Brussels Sprouts reduced the prep to simply slicing scallions and one jalapeno pepper, and that takes like one minute. Or maybe two, max. Seriously. And the taste and texture? Great.

And then, while the fish and sprouts are roasting, making the sauce is a snap: just squeeze some citrus and stir in soy sauce, water, and rice vinegar (the new bottle of low-salt soy sauce solved whatever went wrong the first time!) Add some brown rice (so easy to make in a rice cooker) or a fast-cooking farro and you can dish out a heart-healthy meal in literally minutes.

So give Roasted Salmon and Brussels Sprouts with Citrus-Soy Sauce a whirl if you’re looking for a tasty, easy-to-make lo-co dinner with a prep time that is seriously short. Big bonus: if you cook it on parchment paper there isn’t even any cleanup. And that’s a huge win, all around!

Click the link above to access the recipe on the New York Times Cooking site. Or here’s a PDF version of the recipe.



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