24 minutes
A delightful dish of roasted salmon and brussels sprouts, brought to life with a citrus-soy sauce.
Brussels Sprouts, thinly sliced
cups
Scallions, finely chopped
cups
Jalapeño, thinly sliced
cups
tablespoons
to taste
Black Pepper, freshly ground
to taste
Salmon fillets, skin on
0 oz
Citrus Juice
cups
tablespoons
tablespoons
to taste
1. Prepare and Roast Vegetables
Preheat your oven to 400 degrees and line a baking sheet with parchment paper. In a large bowl, toss the brussels sprouts, scallions, and jalapeño with the oil. Season with salt and pepper, then spread on the baking sheet.
2. Add Salmon Fillets
Season the salmon fillets with salt and pepper, then place them skin-side down amongst the brussels sprouts on the baking sheet. Roast in the preheated oven for 12 to 14 minutes.
3. Make Citrus-Soy Sauce
While the salmon and brussels sprouts are roasting, whisk together the citrus juice, rice vinegar, soy sauce, and a splash of water in a small bowl. Add honey to taste if desired.
4. Serve
Once the salmon and brussels sprouts are roasted, plate them and serve the citrus-soy sauce on the side for drizzling or dipping.
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