Thick salmon fillets roast alongside halved Brussels sprouts until the fish flakes and the sprouts char at the edges, all seasoned with nothing more than olive oil, garlic, and lemon. One pan, one temperature, and a plate substantial enough to call dinner without a single grain, bean, or dairy product anywhere near it.
Ingredients
- 4 salmon fillets (about 170g each)
- 500g Brussels sprouts, halved
- 3 tbsp olive oil, divided
- 3 garlic cloves, minced
- 1 lemon, half sliced, half juiced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss Brussels sprouts with 2 tbsp olive oil, half the garlic, salt, and pepper. Spread on a sheet pan and roast 15 minutes.
- Push sprouts to one side of the pan. Place salmon fillets on the other side, drizzle with remaining olive oil and garlic, and top with lemon slices and oregano.
- Return to the oven and roast 12-15 minutes more, until salmon flakes easily and sprouts are deeply caramelized.
- Squeeze fresh lemon juice over everything before serving.
Nutrition Facts (per serving)
| Calories | 420 |
| Total fat | 27g |
| Total carbohydrates | 12g |
| Dietary fiber | 5g |
| Protein | 36g |
| Sodium | 260mg |
Why This Is Good for Your Gut
Salmon's omega-3 fats support a calmer inflammatory baseline in the gut, and roasting rather than frying keeps the dish free of any breading or added sugar. Brussels sprouts contribute sulforaphane and fiber, and since this dish contains no grains, legumes, or dairy at all, it stays strictly Whole30 compliant while still delivering a genuinely filling, substantial plate.
Everything on this tray earns its place. Nothing here is filler. For another quick seafood dinner, try our Whole30 Shrimp and Snap Pea Stir-Fry.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
