Sheet pan meals have become all the rage when it comes to getting a healthful meal on the table without a lot of fuss. Because all the food goes on the same pan, the cooking process tends to be more streamlined, and clean up is a snap because sheet pan meals usually require just one pan. Try this Sheet Pan Coconut Curry Salmon and Brussels Sprouts recipe next time you’re in the mood for a healthy and easy weeknight meal. Um…isn’t that the goal every night??
This post is part of the monthly Recipe Redux blog series that features a collection of healthy recipes from food bloggers around the web. The theme for this month is…
Sheet Pan Meals
Chances are, you’ve made a sheet pan meal at some point, even if you didn’t call it that. As I mentioned above, cooking everything on one pan in the oven makes clean-up a snap, which is probably my favorite part of a sheet pan meal. Plus, when it comes to cooking vegetables, it’s hard to beat roasting them. They take on SO MUCH FLAVOR and it really couldn’t be easier to do. Try these Caramelized Roasted Beets for another of my favorite roasted vegetable recipes.
For this sheet pan meal, I’ve combined two super-healthy foods…salmon and Brussels sprouts. Brussels sprouts were not a favorite of mine growing up, and I’m guessing I’m not alone. As my tastes have changed (aka: grown up!), I’ve learned to love this super-veggie. They are part of the cruciferous family of vegetables, and when I think of the healthiest of the healthy, cruciferous veggies are at the top of the list or at least in the top 3. They are beneficial for heart health, they help reduce the risk for cancer, and people who eat more cruciferous vegetables are more likely to live longer. I think that’s motivation enough to eat more of these little green gems.
As for the salmon, it’s heart healthy and good for optimal brain function due to the high levels of omega-3 fats it contains. Just make sure to buy wild caught salmon to get the most benefits.
P.S. Click the link at the bottom of this post to see the full round-up of sheet pan meals (including this Sheet Pan Coconut Curry Salmon and Brussels Sprouts) on the Recipe Redux.
Sheet Pan Coconut Curry Salmon and Brussels Sprouts How-To Photos:
These are the two products I use for the recipe.
Canned coconut milk will usually have a semi-solid layer at the top of the can due to the natural fat in coconut milk. Use a whisk to recombine the milk in the can before measuring.
Marinate salmon fillets in a mixture of coconut milk, curry paste, and lemon juice.
Trim Brussels sprouts and cut any large sprouts in half.
Toss sprouts with oil, salt, and pepper. Arrange the sprouts on one side of a half sheet pan.
Roast the sprouts until they are almost tender.
Add the salmon to the pan alongside the sprouts. Roast until salmon is cooked through and sprouts are tender.
Top the salmon and sprouts with a mixture of toasted coconut, lemon peel, and chives as well as toasted sesame seeds.
- 1 pound fresh or frozen skinless wild caught salmon fillets
- ½ cup canned unsweetened coconut milk*
- 2 tablespoons jarred red curry paste
- 1 tablespoon lemon juice
- 1 ½ pounds fresh Brussels sprouts
- 1 tablespoon toasted sesame oil
- ¾ teaspoon coarse salt, divided
- ¼ + 1/8 teaspoon ground black pepper, divided
- 1/3 cup unsweetened large flaked coconut, toasted
- 3 tablespoons finely chopped fresh chives
- Finely shredded peel of 1 lemon (about 2 teaspoons)**
- 1 teaspoon sesame seeds, toasted
- Lemon wedges (optional)
- Thaw salmon, if frozen. Rinse salmon with cold water; pat dry with paper towels. Place salmon in a medium bowl. In a small bowl whisk together coconut milk, curry paste, and lemon juice. Pour over salmon. Gently turn salmon so all is coated with the curry mixture. Cover; marinate in the refrigerator 1 to 2 hours.
- Meanwhile, preheat oven to 425°F. Wash and trim Brussels sprouts, removing any discolored outer leaves. Cut any large sprouts in half.*** In a large bowl toss sprouts with oil, ½ teaspoon of the salt, and ¼ teaspoon pepper. Line a half sheet pan with parchment paper. Arrange Brussels sprouts in a single layer on one side of the lined pan.
- Roast Brussels sprouts, uncovered, for 20 minutes or until lightly browned and almost tender. Stir sprouts. Remove salmon fillets from marinade, allowing excess marinade to drip off (discard remaining marinade). Arrange salmon in pan next to Brussels sprouts. Roast, uncovered, for 10 minutes or until salmon flakes easily when tested with a fork. Sprinkle salmon with remaining ¼ teaspoon salt and 1/8 teaspoon pepper.
- In a small bowl combine coconut, chives, and lemon peel. Transfer sprouts and salmon to a serving platter. Sprinkle with coconut mixture and the sesame seeds just before serving. Serve with lemon wedges for squeezing over, if desired.
- *Canned coconut milk can separate in the can, with a fat layer rising to the top and becoming solid. Before measuring canned coconut milk, whisk the milk in the can until combined and smooth.
- **Make sure to only remove the outer yellow colored peel of the lemon. The white part can be bitter so you don’t want to press too hard when you’re finely shredding the peel.
- ***The Brussels sprouts I used were quite small (3/4 to 1-inch in diameter). If yours are larger, cut them all in half after trimming.
- 4 servings (1 piece salmon with about ¾ cup sprouts per serving)
- 323 cals, 29 g pro, 18 g carb, 16 g fat, 62 mg cholesterol, 6 g sat fat, 8 g fiber, 652 mg sodium