The “work” part of my “work-dinner-family” trifecta has been crazy busy lately. We’re heading into a large conference, which just makes it normal work crazy times 500 (at least). So to maintain a semblance of balance in busy times, my solution is to really amp up my meal planning focus on quick and easy. Fish tends to be an easy and quick meal anyway, but pair it with one-pan magic? DING! DING! I planned to pair this garlicky salmon with just Brussels sprouts, but kiddo isn’t (YET) a b. sprouts fan, so I added a head of broccoli that I knew she would eat. After a long and tiring day, a fresh and bold simple meal was just what I needed–and my family loved it too! No leftovers! Here you go.
WHAT YOU NEED
* 1.5lbs brussels sprouts, ends trimmed
* 1 head of broccoli, broken down into florets (optional)
* 4T olive oil, divided
* 1t salt, divided
* 1/4t fresh ground black pepper
* 4 6oz portions salmon, skin removed
* 4t minced garlic cloves
* 1T dried oregano
WHAT TO DO
Preheat the oven to 450F. Spray a rimmed baking sheet with nonstick cooking spray and set aside.
Put your Brussels sprouts (and broccoli, if you’re using it) in a large bowl, add 3 tablespoons of olive oil, 1/2 a teaspoon of salt, and the black pepper, and mix until the veggies are well coated. Pour them onto the baking sheet in a single layer and bake for 15 minutes.
While that’s cooking, drizzle the remaining tablespoon of oil over the salmon. Spread the minced garlic evenly over the fillets, and then season evenly with oregano and the remaining 1/2-teaspoon of salt.
After 15 minutes, remove the baking sheet from the oven. Move the sprouts (and broccoli) to the edge, making room for the salmon. Place the salmon on the pan and bake for 12 minutes, until the fish is cooked through.