AuthorMike EgrieCategory, DifficultyIntermediate
Sheet-Pan Stuffed Salmon
Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 2 portions (8 ounces each) stuffed salmon thawed if necessary
 14 oz asparagus tips
 12 oz shredded Brussels sprouts
  cup lemon vinaigrette
 3 tbsp shaved Parmesan cheese
1

Preheat oven to 375°; line 2 rimmed baking pans with parchment paper. Place salmon on 1 prepared pan; spread asparagus on second prepared pan and spray with cooking spray. Bake salmon 20 minutes or until internal temperature reaches 145°; bake asparagus 13 minutes or until tender-crisp. Let asparagus stand 8 minutes or until slightly cooled.

2

In large bowl, toss Brussels sprouts, vinaigrette, cheese and asparagus. Makes about 5⅓ cups.

3

Cut salmon portions crosswise in half; serve with Brussels sprout salad.

Ingredients

 2 portions (8 ounces each) stuffed salmon thawed if necessary
 14 oz asparagus tips
 12 oz shredded Brussels sprouts
  cup lemon vinaigrette
 3 tbsp shaved Parmesan cheese

Directions

1

Preheat oven to 375°; line 2 rimmed baking pans with parchment paper. Place salmon on 1 prepared pan; spread asparagus on second prepared pan and spray with cooking spray. Bake salmon 20 minutes or until internal temperature reaches 145°; bake asparagus 13 minutes or until tender-crisp. Let asparagus stand 8 minutes or until slightly cooled.

2

In large bowl, toss Brussels sprouts, vinaigrette, cheese and asparagus. Makes about 5⅓ cups.

3

Cut salmon portions crosswise in half; serve with Brussels sprout salad.

Sheet-Pan Stuffed Salmon
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