"Heat the oven to 400 F. In a medium bowl, toss the Brussels sprouts with 1 tablespoon olive oil, ¼ teaspoon kosher salt and black pepper until fully combined. Spread the seasoned Brussels sprouts across one half of a rimmed baking sheet. In a medium bowl, toss the potatoes with 1 tablespoon olive oil and 1 teaspoon Fish Seasoning. Spread the seasoned potatoes on the other half of the baking sheet."
"Pat the salmon fillets dry with paper towels. Drizzle both sides of the fillets with the remaining 1 tablespoon olive oil and season both sides with the remaining 4 teaspoons Fish Seasoning. Place the salmon fillets in the middle of the pan, then place the butter slices on top of the fillets and return the sheet pan to the oven."
The dish pairs salmon fillets with halved Brussels sprouts and baby gold potatoes roasted on a single sheet pan. Brussels sprouts are tossed with olive oil, kosher salt, and black pepper; potatoes are tossed with olive oil and fish seasoning. Vegetables roast at 400°F for 15 minutes before being flipped and arranged to center the pan. Salmon is patted dry, coated with olive oil and remaining fish seasoning, topped with sliced butter, and baked 11–13 minutes until the salmon flakes and reaches 145°F. A cilantro cream sauce of mayonnaise, sour cream, cilantro, lime juice, garlic, jalapeño, and salt finishes the dish.
Read at Alternative Medicine Magazine
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