Back-to-school calls for meals with serious brainpower, and this quick and easy omega-3 packed plate is a clever choice. Each trimmed Brussels sprout and baby gold potato gets seasoned with a light dose of fennel, garlic, oregano, a healthy swirl of olive oil, and an acidic kick of apple cider vinegar. Put it all on one sheet pan (hello, quick clean up!) and pop it in the oven, and in no time this family-friendly meal is roasted to perfection. The drippings from the salmon add a fragrant, but not fishy, flavor to the veggies. And because it requires only 10 minutes of prep time, this 30-minute meal can be a lifesaving weeknight dinner.
⅓ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 garlic clove, minced
1 tablespoon fennel seeds
2 teaspoons kosher salt
1 pound Brussels sprouts, trimmed and halved
12 ounces baby gold potatoes, quartered
4 oregano sprigs
4 (6-oz.) boneless, skinless salmon fillets
Sat fat 4g
How to Make It
Preheat oven to 425°F. Whisk together olive oil, vinegar, garlic, fennel seeds, and salt in a small bowl. Set aside 3 tablespoons of mixture; toss the remaining amount with Brussels sprouts, potatoes, and oregano sprigs in a large bowl. Spread evenly on a rimmed baking sheet and bake until just tender, about 15 minutes.
Meanwhile, brush salmon with reserved 3 tablespoons of the olive oil mixture. Remove baking sheet from oven; stir potatoes and Brussels sprouts and place salmon fillets in center; return to oven. Bake until salmon is cooked through, about 12 minutes. Serve with the vegetables.
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