Oven-Roasted Lemon–Thyme Salmon with Brussels Sprouts + Caramelized Turnips
A Pacific Northwest classic approach: salmon roasted with citrus and herbs, served with caramelized turnips and crisp-tender Brussels sprouts. No soy/ginger glaze—more savory and herb-forward.
Back to full listIngredients
- Farm-Raised Fresh Atlantic Salmon Whole Fillet – Fresh From the Service Counter (1 lb) 12 oz (2 portions) $9.99 sale (reg $10.99)
- Brussels Sprouts 1 lb, halved $3.29
- Organic Purple Top Turnips 1–2 turnips (about 1 lb), peeled and cut into chunks $2.49
- Fresh Organic Lemon - Each 1 lemon (slices + 1 Tbsp juice) $1.29
- Simple Truth Organic® Thyme 1 tsp leaves (or 1/2 tsp dried thyme) $2.49
- Olive oil 2 Tbsp (divided)
- Salt and black pepper to taste
- Butter (optional) 1 Tbsp to finish vegetables
Instructions
- Heat oven to 425°F. Line a sheet pan.
- Roast vegetables: Toss halved Brussels sprouts and turnip chunks with 1 1/2 Tbsp olive oil, salt, pepper, and thyme. Roast 18 minutes, stirring once.
- Add salmon: Push vegetables to the sides. Place salmon portions in the center. Drizzle with 1/2 Tbsp olive oil, salt, pepper, and top with lemon slices. Roast 8–12 minutes until salmon flakes easily (125–130°F for medium).
- Finish: Remove lemon slices, squeeze 1 Tbsp lemon juice over salmon and veggies. Optional: toss vegetables with 1 Tbsp butter for gloss.
- Serve: Plate salmon with roasted Brussels sprouts and turnips.
Health notes: ~650–850 kcal per serving. Omega-3 rich; lots of fiber from sprouts/turnips. Reduce calories by using 1 Tbsp oil total for the veg.
Drink pairing: Bright, not-oaky whites work best. Best styles: dry Riesling, Pinot Gris, or Chardonnay (lightly oaked or unoaked).