Baked Salmon with Roasted Brussels Sprouts and Cauliflower

The dinner that makes you feel like a responsible adult! This nutrient-dense plate features brain-boosting salmon and fiber-packed veggies that'll make your cells throw a party while your taste buds forget they ever needed sugar. Plus, it looks fancy enough for company! 🐟

Prep Time: 10 minutes (therapeutic vegetable chopping included)

Cook Time: 25 minutes (just enough time to pour yourself a glass of water and pretend it's wine)

Dietary Tags: Gluten-Free, Dairy-Free, Nut-Free

Nutrition Information

Calories: 964 | Protein: 66g | Carbs: 44g | Fat: 54g | Fiber: 8g | Sugar: 3g

Ingredients

• 4 oz salmon fillet (wild-caught if you want to feel morally superior)
• 1 cup Brussels sprouts, halved (the vegetable that went from hated to trendy)
• 1 cup cauliflower florets (broccoli's pale, less popular cousin)
• 2 tablespoons olive oil, divided (the good stuff, not the sketchy bottle you've had since college)
• 1 lemon, half juiced and half sliced (double duty citrus)
• 1 garlic clove, minced (vampire repellent that makes everything taste better)
• 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried if you're not a herb gardener)
• Salt and pepper to taste (be generous, we're fighting sugar here, not flavor)
• 2 cups mixed greens (not just iceberg lettuce – we're not savages)
• 1 tablespoon olive oil (for salad dressing – yes, more olive oil, deal with it)
• 1 teaspoon lemon juice (for salad dressing – yes, more lemon, deal with it)

Instructions

1. Preheat oven to 400°F (200°C) (yes, you actually need to preheat, don't be lazy).
2. On a baking sheet, toss Brussels sprouts and cauliflower with 1 tablespoon olive oil, garlic, salt, and pepper (get your hands dirty for even coating).
3. Roast for 10 minutes (set a timer, or you'll forget and end up with vegetable charcoal).
4. Meanwhile, place salmon on a piece of parchment paper. Drizzle with 1 tablespoon olive oil, lemon juice, thyme, salt, and pepper (salmon loves lemon like you used to love sugar).
5. Top with lemon slices (partly for flavor, partly because it looks pretty).
6. Move vegetables to one side of the baking sheet and place salmon (on parchment) on the other side (one-pan meals = fewer dishes = more time to scroll through social media).
7. Roast for an additional 12-15 minutes until salmon is cooked through and vegetables are tender (salmon should flake easily but still be moist – dry salmon is a crime).
8. For the side salad: Toss mixed greens with olive oil and lemon juice (simplest dressing ever, but still better than store-bought sugar bombs).
9. Serve salmon with roasted vegetables and side salad (arrange artfully for maximum social media impact).