Crispy Parmesan Baked Salmon with Roasted Brussels Sprouts and Arugula

Ingredients

• •4 salmon fillets (6 oz each), center-cut
• •1 lb Brussels sprouts, halved
• •4 cups fresh arugula
• •3 tbsp extra-virgin olive oil
• •2 tbsp fresh lemon juice
• •2 cloves garlic, finely grated
• •¾ tsp kosher salt
• •¼ tsp black pepper
• •½ cup freshly grated Parmesan
• •⅓ cup panko breadcrumbs
• •2 tbsp unsalted butter, melted
• •1 tsp dried Italian seasoning
• •1 tbsp fresh parsley, chopped
• •½ tsp lemon zest, finely grated
• •for serving lemon wedges

Instructions

1. 1Preheat oven to 400°F and line two baking sheets with parchment paper.
2. 2Toss Brussels sprouts with 1 tbsp olive oil, ¼ tsp salt, and ⅛ tsp pepper, then spread on one baking sheet and roast for 20–25 minutes until golden and crispy.
3. 3Let salmon sit at room temperature for 10 minutes, then pat dry and place skin-side down on the second baking sheet.
4. 4Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, and garlic, then brush the mixture over the salmon fillets.
5. 5Season the salmon with ½ tsp salt and ⅛ tsp pepper.
6. 6In a bowl, mix together Parmesan, panko, melted butter, Italian seasoning, parsley, and lemon zest.
7. 7Press the crumb mixture onto each fillet in a compact ¼-inch layer.
8. 8Bake the salmon for 11–15 minutes until golden and salmon reaches an internal temperature of 140–145°F.
9. 9Broil the salmon for 30–90 seconds for deeper color, watching closely to avoid burning.
10. 10While salmon rests for 3 minutes, toss arugula with the remaining 1 tbsp lemon juice and a pinch of salt.
11. 11Divide the arugula among serving plates and top with roasted Brussels sprouts.
12. 12Place a salmon fillet on each bed of greens, garnish with fresh parsley, and serve immediately with lemon wedges.