This One Sheet Pan Roasted Salmon with Brussels Sprouts and Gnocchi from Huntington’s Kitchen Chef Izzy Cross is simple, wholesome and packed with flavor.
Ingredients (makes four servings)
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2 medium lemons (we will use juice and zest)
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1 pound Brussels sprouts, trimmed and halved
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1 (16 ounce) package shelf-stable gnocchi
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½ cup thickly sliced shallots
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4 tablespoons extra-virgin olive oil, divided
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½ teaspoon ground pepper, divided
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¼ teaspoon salt, divided
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2 salmon filets
Directions
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Preheat oven to 350 degrees F.
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Slice and seed 1 lemon.
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Toss in a large bowl with Brussels sprouts, gnocchi, shallots, 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt.
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Transfer to a large, rimmed baking sheet.
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Roast, stirring once or twice, until the gnocchi are plump and getting brown, and the Brussels sprouts are tender but still crunchy, 10 -15 minutes.
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Increase oven heat to 400 degrees.
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Season salmon filets with salt and pepper, oil and the remaining juice from the lemon.
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Return the gnocchi mixture to the bowl and toss again (add more lemon juice if you like) add the zest, and the remaining 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt.
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Cook for another 10-12 minutes. Remove from the oven and enjoy.
Nutrition Information (per serving)
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Calories – 938 kcal
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Protein – 53 g
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Carbs – 85 g
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Fat – 53 g
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Fiber – 25 g
