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Baked Salmon with Brussel Sprouts

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Serves 3-4 | Prep Time 10 mins | Cook Time 40 mins

Why I Love This Recipe

From the kitchen of Jason Baber! Contact him by emailing [email protected] or calling 972-502-9943.

Ingredients You'll Need

1 lb Salmon filet whole
1 lemon
1 lb Brussel Sprouts
Olive oil (around 4 Tbsp)
Salt (around 2 tsp)
Pepper (around 1 tsp)
Cayenne – just a dash
Garlic powder – just a few dashes

For Tarragon Cream Sauce:
1 cup sour cream
½ lemon squeezed
1 Tbsp dried tarragon
1 tsp garlic powder
½ tsp salt
½ tsp black pepper


Preheat the oven to 400F. Line a casserole or baking dish with aluminum foil or parchment paper.

If preferred (remove skin from the salmon—it doesn’t come out enjoyably crispy in this recipe.

Slice Lemon in thin rounds.

Chop 1 lb of Brussel Sprouts in half and remove stem.

Add sprouts to the pan and add generous amount salt, pepper, garlic, cayenne and olive oil.

Season the top of the salmon generously with salt, about 1/2 tsp for a 1lb piece. I don't season the bottom of the fish, since I discard the skin.

Add freshly ground black pepper to the salmon, about 1/4 tsp, or to your taste.

Add Lemon slices to the top of salmon and pop it in the oven for 25-30 minutes for medium and nice, crispy sprouts!

Let the salmon set for 3 minutes and dollop your sauce on. Serve with extra lemon after slicing down the middle. Enjoy!

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