YOUR SOLIN GENERATED RECIPE
Sheet Pan Za'atar Salmon with Crispy Brussels Sprouts and Roasted Sweet Potatoes
Savor this vibrant sheet pan dinner featuring tender, Za'atar-spiced salmon paired with caramelized Brussels sprouts and delicately roasted sweet potatoes. The harmonious blend of aromatic herbs and a light drizzle of olive oil creates a dish that's both nutrient-dense and bursting with flavor.
INGREDIENTS
5 oz Salmon Fillet
1 cup Brussels Sprouts
3 oz Sweet Potato
2 tsp Olive Oil
1 tbsp Za'atar Spice Mix
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F and line a sheet pan with parchment paper.
Rinse and pat dry the salmon fillet. Place it on one side of the sheet pan.
Trim the Brussels sprouts and halve them if desired. Cut the sweet potato into small cubes for quicker roasting.
In a small bowl, mix the Za'atar spice mix with one teaspoon of olive oil. Brush the salmon with this mixture, then season with salt and black pepper. Reserve any extra spice mix for sprinkling over the vegetables.
In another bowl, toss the Brussels sprouts and sweet potato cubes with the remaining teaspoon of olive oil, a pinch of salt, and black pepper.
Spread the vegetables evenly on the sheet pan opposite the salmon, ensuring they have a single layer for optimal crisping.
Roast in the preheated oven for about 15-18 minutes until the salmon is cooked through and the vegetables are tender and beginning to crisp at the edges.
Remove from the oven, sprinkle any remaining Za'atar over the vegetables for an extra burst of flavor, and serve immediately.