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Cooking 101
We LOVE a sheet pan dinner! This recipe is super customizable depending on what you have on hand. Don't have Brussels sprouts? Broccoli, Asparagus, or Cauliflower would be perfect here. Just be sure to be mindful of cooking times!
Chef Tip: Even veggie cuts! Be sure to slice your veggies in equal pieces so they cook at the same time.
1 Lb. Brussels sprouts, halved
Olive oil
Salt
4 fillets of salmon
Preheat your oven to 400°F
Spread the halved Brussels sprouts on a sheet tray lined with parchment paper and drizzle them with a glug of oil and a pinch of salt. Place inside the oven to roast for 10-15 minutes
Take the sheet tray out and create space in the middle of the tray by pushing the Brussels sprouts to the edges of the sheet tray. Place the salmon fillets (skin side down) in the middle of the sheet tray and squeeze ½ a pouch of the Edamame Green Goddess over it. Using the back of a spoon or a pastry brush, spread the sauce generously over the fish fillets, and place it inside the oven to roast until the fish is cooked and the Brussels sprouts turn crispy
Drizzle some more Edamame Green Goddess over the fish and serve immediately
A creamy, edamame-based dressing with pops of fresh basil, tingly (not hot) serrano pepper, and zesty lime juice. Drizzle it on everything—yep, even…
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