Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 cup broccoli florets, bite-sized
  • 1 cup Brussels sprouts, halved
  • 1 medium red bell pepper, sliced into strips
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 6 oz center-cut salmon fillets, skin-on
  • 1 tbsp melted unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp honey
  • 1/4 tsp smoked paprika
  • 1 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the broccoli, Brussels sprouts, and red bell pepper strips with olive oil, garlic powder, salt, and pepper.
  3. Spread the vegetables in a single layer on the baking sheet, ensuring at least an inch of space between clusters to prevent steaming.
  4. Roast the vegetables for 10–12 minutes until the edges of the broccoli begin to brown.
  5. While vegetables roast, whisk together melted butter, lemon juice, minced garlic, honey, and smoked paprika in a small bowl.
  6. Remove the pan from the oven and push the vegetables to the sides to create two clear nests in the center.
  7. Place the salmon fillets skin-side down in the center nests and brush the glaze generously over the top of each fillet.
  8. Return the pan to the oven and roast for another 8–10 minutes until the salmon reaches an internal temperature of 145°F (63°C).
  9. Garnish with chopped fresh parsley and serve immediately with lemon wedges.