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This green goddess salad dressing has my heart!! The flavors are so good and fresh it makes any ordinary meal taste gourmet. I know you will all love this Sheet Pan Green Goddess Salmon with Bacony Brussels Sprouts!

And, let’s talk sheet pan dinners. I’ve never met a person that didn’t like a good sheet pan dinner. Why are they so fabulous? Well, when you cook everything on one pan it makes cleaning up a breeze! Plus, it’s a foolproof cooking method– toss everything in the oven and just let it roast. You are pretty much out of the equation other than the assembly and the eating part. Yes, please.

I am really loving this particular Sheet Pan Green Goddess Salmon with Bacony Brussels Sprouts meal right now. The green goddess dressing just over regular old baked salmon makes the dish! I also love the addition of bacon to the brussels sprouts, it just always takes a meal to the next level. Bacon for the win!


4.75 from 4 votes

Sheet Pan Green Goddess Salmon with Bacony Brussels Sprouts

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 people


  • 1 lb. brussels sprouts
  • 3 strips of bacon
  • Parchment paper
  • 2 tbsp. olive oil
  • kosher salt to taste
  • black pepper to taste
  • 4 6oz filets of center cut salmon
  • 2-3 tbsp. Homemade Basil Green Goddess Dressing
  • Kale Microgreens for garnish (optional)


  • Preheat oven to 400 degrees.
  • Place a sheet of parchment paper over a baking sheet.
  • Remove woody ends from brussels and cut in half lengthwise and place them on the baking sheet.
  • Cut the bacon into 1/2 inch chunks and put them on the baking sheet.
  • Drizzle the bacon and brussels with 2 tbsp. olive oil and toss to coat evenly. Season with salt and pepper, to taste. Toss once more to coat.
  • Roast in oven for 13 minutes.
  • Meanwhile, drizzle the salmon filets with a little olive oil and season with salt and pepper.
  • When 13 mins is up, remove from oven. Toss the brussels and bacon mixture and scoot them to around the sides of the pan. Add the salmon filets to the middle of the sheet pan.
  • Place back in oven and bake for 15 more minutes.
  • Remove from oven, drizzle salmon with green goddess sauce. Top Salmon with Kale Microgreens (optional).
  • Serve and enjoy.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 people

Photography by Eat Love Eat.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because… It’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    We do Whole30 every year and this is always one of my favorites – we make it all year round as well but the green goddess is heaven!!!

  2. 5 stars
    Yum! This turned out to perfection. I used half Brussels sprouts and half leeks because that’s what I had on hand and all of the flavors were so delicious. It was also very easy. The dressing was the cherry on top!

  3. 4 stars
    The brussel sprouts burned to a crisp 🙁 Lesson learned, I’ll be tweaking the times a bit next time, but it tasted very good and I’m generally pleased with the recipe.

  4. I’m usually not a big sheet pan dinner girl but made this tonight and it was awesome! Tons of the green goddess leftover so definitely plan to make your crab cakes with it this weekend & also maybe a side salad one night this week. I don’t think my family will let me make roasted Brussels sprouts again without the bacon! Such a simple addition to my usual but made a big difference.