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Blackened Salmon, Roasted Sweet Potatoes, and Brussel Sprouts Sheet Pan


1 tablespoon paprika

1 1/2 teaspoons black pepper

1 teaspoon light brown sugar

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 1/4 teaspoons kosher salt, divided

1 pound sweet potatoes (about 3 potatoes), cut into 2-in. pieces

3 tablespoons olive oil, divided

8 ounces Brussels sprouts, halved vertically

4 (6-oz.) skinless salmon fillets

2 tablespoons chopped fresh flat-leaf parsley

Lime wedges


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