Salmon, Sweet Potato & Brussels Sprouts Sheet Pan Dinner

 Yield: 6-8 Servings

Time: 15 minutes hands on, 30-35 minutes cook time

Ingredients

6-8 salmon filets

4 Tbsp. butter, melted

2 garlic cloves, minced

1-2 tsp. dried parsley

Salt and pepper, to taste

2-3 sweet potatoes, peeled and cubed

1 bag fresh Brussels sprouts

Olive oil

Salt and pepper, to taste

Preheat the oven to 400 degrees. Place filets on a greased baking sheet. Stir together butter, garlic, and parsley and pour over the fish. Set in the refrigerator until ready to cook. Brush olive oil on a second baking sheet. Toss sweet potato cubes with a drizzle of olive oil, salt, and pepper. Place in the 400 degree oven for 15 minutes.

Meanwhile, clean, stem, and cut Brussels sprouts in half. Drizzle with olive oil, salt, and pepper.

Pull the sweet potatoes from the oven and add the Brussels sprouts to the pan. Return to the oven and add the pan of fish to the oven. Cook for 15-20 minutes, until salmon is cooked through and potatoes are fork-tender.

Note: If two baking pans won’t fit side-by-side in your oven, place them on different racks and rotate halfway through the cook time, or use one large baking pan.