Why You’ll Love this Mouthwatering Salmon & Spring Vegetables
When you’re craving a meal that’s both impressive and effortless, this Salmon & Spring Vegetables recipe truly delivers on all fronts. I’m talking about perfectly seasoned salmon with a buttery finish, surrounded by vibrant Brussels sprouts and tender asparagus. Can you imagine the beautiful colors on your plate?
What makes this dish special is its simplicity. One pan, minimal prep, maximum flavor. The Paul Prudhomme’s seasoning adds that chef-worthy touch without any complicated techniques. Plus, it’s ready in just 20 minutes—perfect for those evenings when you want something nutritious but don’t feel like spending hours in the kitchen.
What Ingredients are in Mouthwatering Salmon & Spring Vegetables?
This dish brings together the perfect balance of protein and vegetables with a handful of simple ingredients that you probably already have in your kitchen.
What I love about this recipe is how the natural flavors of the salmon complement the earthiness of the spring vegetables, creating a harmonious meal that feels both indulgent and wholesome. The seasonings enhance rather than overpower, letting each component shine on its own.
- 10 ounces salmon fillets (with skin on)
- 10 ounces frozen Brussels sprouts
- 1 bunch fresh asparagus
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Paul Prudhomme’s salmon seasoning
- 3½ teaspoons garlic salt
- ¼ teaspoon salt
- ¼ teaspoon pepper
When shopping for these ingredients, quality matters—especially with the salmon. Look for fillets that have bright, firm flesh and don’t smell overly fishy.
Frozen Brussels sprouts work perfectly here and save you prep time, but if you prefer fresh, just trim and halve them before cooking.
And can we talk about that Paul Prudhomme’s seasoning? It’s a game-changer for salmon dishes, but if you can’t find it, a blend of paprika, thyme, and cayenne can work in a pinch.
How to Make this Mouthwatering Salmon & Spring Vegetables
Preparing this gorgeous salmon dinner is almost as easy as eating it. Start by preheating your oven to 400 degrees F and grabbing a baking sheet or oven-safe skillet. Place your 10 ounces of salmon fillets skin-side down right in the middle of the pan—this creates the perfect centerpiece for your meal and allows the skin to crisp up beautifully while protecting the delicate flesh.
While your oven heats, cook the 10 ounces of frozen Brussels sprouts according to package directions (typically a quick steam or microwave). Once they’re tender, arrange them on one side of your salmon in the pan. On the opposite side, lay out your 1 bunch of fresh asparagus spears—no pre-cooking needed for these green beauties, as they’ll roast to perfection alongside everything else.
Now comes the flavor boost: drizzle 1 tablespoon of olive oil over both vegetable sections and sprinkle with about 2 teaspoons of the garlic salt, distributing it evenly. For the salmon, season with the remaining 1½ teaspoons garlic salt, ¼ teaspoon salt, ¼ teaspoon pepper, and that magic 1 teaspoon of Paul Prudhomme’s salmon seasoning. The final touch? Cut 1 tablespoon of butter into small pieces and place them on top of the salmon where they’ll melt into a luxurious, flavor-carrying vehicle.
Slide your beautifully arranged pan into the oven and bake for about 20 minutes, or until the salmon flakes easily with a fork but still maintains its moisture.
I love how the vegetables and salmon release their flavors into one another during the cooking process—the asparagus tips get slightly charred, the Brussels sprouts develop a lovely caramelization, and the salmon stays incredibly tender with a perfectly seasoned crust.
When it’s done, the butter will have created a sublime sauce that’s worth spooning over each portion. And the best part? It’s all cooked on one pan, meaning less cleanup and more time to enjoy this restaurant-worthy meal at home. If you want to prepare the vegetables more efficiently, a professional food processor can help slice and dice ingredients in seconds.
Mouthwatering Salmon & Spring Vegetables Substitutions and Variations
While this salmon and spring vegetable recipe shines in its classic form, you’ve got plenty of room to play with substitutions and make it your own.
Don’t have Brussels sprouts? Broccoli or green beans work beautifully. The asparagus can be swapped for zucchini spears or even bell pepper strips.
No Paul Prudhomme’s seasoning? I combine paprika, garlic powder, and a pinch of cayenne instead.
Dietary needs? Use ghee or olive oil to replace butter.
The cooking method is flexible too. In summer, I’d take this entire setup to the grill, or pan-sear the salmon for a crispier finish.
Truly adaptable.
What to Serve with Mouthwatering Salmon & Spring Vegetables
So you’ve mastered your salmon and spring vegetables—what comes next on the plate?
I’m a firm believer that simple, complementary sides work best with this already-complete dish.
A light lemon rice pilaf balances the richness of the salmon perfectly.
Or try a crusty sourdough bread to soak up those delicious pan juices, trust me on this one.
For something heartier, roasted baby potatoes tossed with fresh dill make a wonderful addition.
And if you’re feeling fancy? A small garden salad with a light vinaigrette brings freshness without overwhelming those beautiful main ingredients.
Final Thoughts
Three simple ingredients make this salmon and spring vegetables recipe a weeknight winner: time, flavor, and simplicity. In just 20 minutes of baking time, you’re rewarded with a complete meal that’s both nutritious and delicious.
I love how customizable this dish can be—swap Brussels sprouts for broccoli, or try different seasonings based on what’s in your pantry. The butter melting into the salmon creates a silky finish that’s hard to resist.
