Sheet Pan Coconut Curry Salmon with Brussels Sprouts

1 pound fresh or frozen skinless wild caught salmon fillets
½ cup canned unsweetened coconut milk
2 tablespoons jarred red curry paste
1 tablespoon lemon juice
1 ½ pounds fresh Brussels sprouts
1 tablespoon toasted sesame oil
¾ teaspoon coarse salt, divided
¼ + 1/8 teaspoon ground black pepper, divided
1/3 cup unsweetened large flaked coconut, toasted
3 tablespoons finely chopped fresh chives
Finely shredded peel of 1 lemon (about 2 teaspoons)
1 teaspoon sesame seeds, toasted
Lemon wedges (optional)

Place salmon in a medium bowl. In a small bowl whisk together coconut milk, curry paste, and lemon juice. Pour over salmon. Gently turn salmon so all is coated with the curry mixture. Cover; marinate in the refrigerator.
Meanwhile, preheat oven to 425°F. Wash and trim Brussels sprouts, removing any discolored outer leaves. Cut any large sprouts in half. In a large bowl toss sprouts with oil, ½ teaspoon of the salt, and ¼ teaspoon pepper. Line a half sheet pan with parchment paper. Arrange Brussels sprouts in a single layer on one side of the lined pan.
Roast Brussels sprouts, uncovered, for 20 minutes or until lightly browned and almost tender. Stir sprouts. Remove salmon fillets from marinade. Arrange salmon in pan next to Brussels sprouts. Roast, uncovered, for 10 minutes or until salmon flakes easily when tested with a fork. Sprinkle salmon with remaining ¼ teaspoon salt and 1/8 teaspoon pepper.
In a small bowl combine coconut, chives, and lemon peel. Transfer sprouts and salmon to a serving platter. Sprinkle with coconut mixture and the sesame seeds just before serving. Serve with lemon wedges for squeezing over, if desired.

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