This bright, herb-forward basil green goddess dressing transforms simple salmon into a dish that tastes restaurant-quality. Paired with savory, bacony Brussels sprouts roasted on the same sheet pan, this Sheet Pan Green Goddess Salmon with Bacony Brussels Sprouts is an easy, elegant weeknight dinner that’s as simple to prepare as it is satisfying to eat.
Sheet pan dinners are the definition of convenience without compromise. Roasting everything together concentrates flavors, keeps cleanup minimal, and frees you from constant stove-side attention. This recipe uses those advantages to deliver tender, flaky salmon topped with a vibrant green goddess sauce and caramelized Brussels sprouts studded with crisp bacon pieces. The result is a balanced plate with bright herb notes, rich salmon, and the smoky depth of bacon.
The homemade Basil Green Goddess dressing is what really lifts this meal—fresh basil, tangy components, and creamy texture make every bite feel special. Adding bacon to the Brussels sprouts brings a savory, salty contrast that pairs beautifully with the herbaceous sauce. This dinner is weeknight-friendly and impressive enough for guests.
Looking for more salmon recipes? Try these ideas
Seared Salmon with Lemon-Chive Beurre Blanc · Perfect Pan-Roasted Salmon · Grilled Salmon Tacos with Jalapeño Tartar Sauce
Sheet Pan Green Goddess Salmon with Bacony Brussels Sprouts
Prep: 10 mins · Cook: 30 mins · Total: 40 mins · Servings: 4 people
Ingredients
- 1 lb. Brussels sprouts, trimmed and halved
- 3 strips of bacon, cut into 1/2-inch pieces
- Parchment paper (for easier cleanup)
- 2 tbsp. olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 4 — 6 oz center-cut salmon filets
- 2–3 tbsp. Homemade Basil Green Goddess Dressing (use your favorite recipe)
- Kale microgreens or other delicate greens for garnish (optional)
Instructions
- Preheat the oven to 400°F (205°C).
- Line a baking sheet with parchment paper for easy cleanup.
- Trim the woody ends from the Brussels sprouts and cut them in half lengthwise. Spread them on the prepared baking sheet.
- Scatter the bacon pieces among the Brussels sprouts.
- Drizzle the sprouts and bacon with 2 tablespoons of olive oil and toss to coat evenly. Season with kosher salt and black pepper to taste.
- Roast in the oven for 13 minutes to start caramelizing the sprouts and crisping the bacon.
- While the sprouts roast, drizzle the salmon filets lightly with olive oil and season with salt and pepper.
- After 13 minutes, remove the pan from the oven. Toss the Brussels sprouts and bacon, then push them toward the edges of the sheet pan to make room in the center.
- Place the seasoned salmon filets in the middle of the sheet pan and return the pan to the oven. Bake for about 15 more minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove the pan from the oven and drizzle the salmon with 2–3 tablespoons of Basil Green Goddess dressing. Garnish with kale microgreens if desired.
- Serve immediately and enjoy.
Tips & Variations
– If your salmon fillets are thicker, add a few minutes to the bake time and check for doneness with a fork. For thinner fillets, reduce the final bake time slightly to avoid overcooking.
– To make the dish vegetarian, swap the bacon for smoked tempeh or omit it and roast the sprouts with a splash of soy sauce and smoked paprika for depth.
– Leftovers store well in the refrigerator for up to 2 days. Reheat gently in a low oven or enjoy cold over a salad.
– Serve with lemon wedges, a side of roasted potatoes, or a simple grain like quinoa to round out the meal.
Nutrition information is automatically calculated and should be considered an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 4 people
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Photography by Eat Love Eat.