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Sheet Pan Garlic and Herb Crusted Alaskan Coho Salmon with Parmesan Brussels Sprouts

By: Mandy Tanner

Sheet pan meals are a favorite weeknight option and Alaskan Coho Salmon cooks beautifully in the oven. Crusted with fresh garlic and herbs, this easy recipe also includes Crispy Parmesan Brussels Sprouts, and an optional Creamy Garlic and Herb Sauce (similar to a homemade Ranch dressing). Start with the longer cooking Brussels sprouts and add the Alaskan Coho Salmon after 15 minutes. The whole meal is complete in 25 minutes. Use one large rimmed baking sheet and leave room to add the salmon, or alternatively use a second baking sheet. 

Ingredients

Crispy Parmesan Brussels Sprouts

  • 2 tablespoons olive oil, plus more for greasing the pan
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced or grated
  • ½ teaspoon flaky salt
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon red pepper flakes, optional
  • 1 lb medium-large Brussels Sprouts, halved

Garlic and Herb Crusted Alaskan Coho Salmon

  • 1 filet SRF Alaskan Coho Salmon Filet Buy Now
  • 1 tablespoon olive oil
  • 1 clove garlic, minced or grated
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon flaky salt
  • ¼ teaspoon freshly cracked pepper
  • ¼ teaspoon red pepper flakes, optional
  • Lemon wedges, for serving

Creamy Garlic and Herb Sauce

  • ½ cup plain or Greek yogurt, or ¼ cup sour cream and ¼ cup mayonnaise such as Kewpie
  • 1 garlic clove, minced or grated
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • 1/8 teaspoon (pinch) flaky salt
  • 1/8 teaspoon (pinch) freshly cracked pepper

Crispy Parmesan Brussels Sprouts

Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
Drizzle or spray the parchment paper with 1 Tbsp olive oil to prevent sticking. Sprinkle the baking sheet with grated parmesan cheese, leaving an area large enough for the salmon without cheese. (Alternatively, use a second baking sheet lined with parchment and drizzled with olive oil for the salmon.)
In a large bowl, add 2 tablespoons of olive oil, garlic, salt, pepper, red pepper flakes, and Brussels sprouts, and toss to coat with the seasoned garlic and oil. Place the Brussels sprouts, cut-side-down on the Parmesan cheese.
Place the baking sheet in the oven on a rack in the center of the oven for 15 minutes. Meanwhile, prepare the salmon.

Garlic and Herb Crusted Alaskan Coho Salmon

For the salmon; Place the salmon skin-side-down and drizzle the salmon with olive oil. In a small bowl combine the garlic, parsley, salt, pepper, and red pepper flakes. Sprinkle the garlic and herb mixture on the salmon.
When the Brussels sprouts have cooked for 15 minutes, remove the baking sheet from the oven and add the salmon to the baking sheet. Place the baking sheet back in the oven and continue cooking for 10 minutes or until the salmon is cooked through, and the Brussels sprouts are tender, and Parmesan is golden brown.
Remove the baking sheet from the oven and serve warm with Creamy Garlic and Herb Sauce, if desired.

Creamy Garlic and Herb Sauce

For the Creamy Garlic and Herb Sauce; In a small bowl, combine the yogurt or sour cream and mayonnaise, and add the lemon juice and zest, parsley, chives, dill, salt, and pepper and stir well. Taste and adjust seasoning as desired. Serve with Alaskan Coho Salmon and Crispy Parmesan Brussels Sprouts. Enjoy! (This sauce can also be made in advance, covered, and refrigerated until ready to serve.)