Baked Lemon-Garlic Butter Salmon with Roasted Brussels Sprouts

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender salmon fillets baked in a fragrant lemon-garlic butter sauce served alongside caramelized roasted Brussels sprouts. This American-inspired seafood recipe (gluten free), ready in about 35 minutes, pairs salmon fillets, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
4 tbsp unsalted butter
3 garlic cloves, minced
1 tsp lemon zest
2 tbsp lemon juice
1 lb Brussels sprouts, halved
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Preheat oven to 400°F. Toss 1 pound halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a rimmed baking sheet. Roast for 20 minutes until caramelized and tender.
Step 2: While Brussels sprouts roast, melt 4 tablespoons unsalted butter in a small saucepan over low heat. Add 3 minced garlic cloves and sauté gently for 1 minute until fragrant.
Step 3: Remove the butter from heat and stir in 1 teaspoon lemon zest and 2 tablespoons lemon juice.
Step 4: Place 4 salmon fillets skin-side down on a greased baking dish. Season each with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spoon the lemon-garlic butter evenly over the fillets.
Step 5: Bake the salmon in the preheated oven alongside the Brussels sprouts for 12-15 minutes until salmon is opaque and flakes easily with a fork.
Step 6: Remove from oven, sprinkle 2 tablespoons chopped fresh parsley over salmon and Brussels sprouts, and serve immediately.