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Herb Garlic Baked Salmon with Parmesan Brussel Sprouts

Salmon is an incredibly rich source of protein, omega 3-fats, and Vitamin B12. The herb butter coating packs a powerful flavor punch to make this dish both satiating  and delicious, and also keep the salmon moist. The butter mixture can be specialized to suit anyone’s herb and spice preferences, as can the brussel sprouts seasoning. Brussel sprouts are a type of cruciferous vegetable and are very high in Vitamin K, which is an essential micronutrient for blood clotting and bone health. Parmesan cheese adds an earthy flavor to the brussel sprouts, and will leave your oven smelling incredible. Some examples of yummy starches to add to this dish include potatoes and Mac & Cheese. 

  • Author: Annie Tsang
  • Yield: 1 serving 1x


  • 1 Salmon filet
  • ¼ cup butter, softened
  • 24 cups brussel sprouts 
  • Parmesan to sprinkle
  • 2 garlic cloves, minced
  • Thyme 
  • Rosemary
  • Parsley
  • Oregano
  • Salt, pepper
  • Olive oil
  • Salt and pepper to taste


  1. Preheat oven to 350℉ or 400 ℉ (see final step). Line a baking sheet or pan with parchment paper.
  2. Season both sides of salmon filet with salt and pepper. 
  3. Cut the brussel sprouts in half and season with olive oil, salt and pepper, and parmesan (red pepper flakes optional). 
  4. In a small bowl, combine the softened butter with garlic, thyme, rosemary, parsley, oregano, salt and pepper. Mix thoroughly and make sure the mixture is soft and spreadable. 
  5. Spread the herb butter mixture on top of the salmon. Sprinkle with as much parmesan as desired.
  6. Transfer the halved brussel sprouts and salmon filet to the baking sheet, placing the salmon in the middle. 
  7. For crispy, browned brussel sprouts, bake the sprouts at 400 ℉ for 25 minutes, then add the salmon and bake for 10 additional minutes. For soft, tender sprouts, bake the sprouts and salmon together at 350℉ for 15 minutes.
  8. Enjoy!


  • Serving Size: 1 filet
  • Calories: 240
  • Sugar: 3g
  • Sodium: 90mg
  • Fat: 13g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 55mg

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