Senior Living News, June 2025

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

You can purchase pre-shaved Brussels sprouts to save time, but the slices may be quite thick. If you prefer thinner sprouts, it’s best to shave them yourself. A mandoline would work well if you have one.
When you shave or slice the sprouts lengthwise, you reduce waste since you won’t discard the last bit of the stem, which often happens when slicing them crosswise.
Although the baking sheet may look crowded, the Brussels sprouts actually need some steam to cook properly and avoid burning. This will still allow them to develop a nice, roasty char.
Nutrition Notes
Salmon is loaded with omega-3s, a type of healthy fat most of us need more of for overall good health and disease prevention. It’s also a great protein source and even has antioxidants, hence its orangey-pink color. Some types of salmon, like sockeye, are a good source of vitamin D.
Brussels sprouts bring gut-friendly fiber to this dish. They’re also linked to reduced cancer risk and type 2 diabetes risk.
Lemons pack a vitamin C punch, which is great for strengthening your immune system and giving your skin a healthy glow.
Garlic is another supporter of immunity. Regularly eating garlic has also been linked with healthier cholesterol levels, blood pressure and blood sugar levels.

Ingredients
2 lemons
6 cloves garlic
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
1 teaspoon ground pepper
¼ teaspoon crushed red pepper (optional)
4 tablespoons extra-virgin olive oil, divided
1 pound Brussels sprouts, trimmed and thinly shaved (about 6 cups)

1 shallot, thinly sliced (about ¼ cup)

4 (6-ounce) skin-on salmon fillets

½ teaspoon salt plus ⅛ teaspoon, divided