sheet pan farmhouse salmon roast
A Sunday supper, but weeknight-friendly, with all the flavors of a cozy cottagecore-inspired meal.
Ingredients
- 1 lb whole carrots, sliced
- 1 lb Brussels sprouts, halved
- 1 1/2 lb salmon
- 1 tbsp whole grain mustard
- 1 tbsp fresh rosemary, chopped
- 1 tsp fresh oregano, chopped
- 1 tsp smoked paprika
- 4 cloves garlic, minced
- mashed potatoes, polenta, or rice, to serve
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment or lightly grease with oil.
- Toss the carrots and Brussels sprouts with 2 tablespoons olive oil and a big pinch each of salt and pepper. Spread in an even layer on the pan, with the sprouts facing cut-side down. Roast 15 minutes.
- Pat the salmon very dry with paper towels. In a small bowl, whisk together 2 tablespoons olive oil with the mustard, rosemary, oregano, smoked paprika, garlic, and a big pinch of salt and pepper. Rub the mix evenly over each salmon filet.
- Push the veggies to one side of the pan and plop the salmon filets on the other. Roast an additional 10-12 minutes until the fish is cooked to your liking. If desired, and if you did not put parchment on your baking sheet, switch the broiler to high for the last 2-3 minutes of roasting for a nice crisp.
- Serve the salmon and veggies with mashed potatoes (my favorite), polenta, or rice.