sheet pan salmon and shaved brussels sprouts

Directions:

1. Preheat broiler with rack in middle position. Line a large rimmed baking sheet with foil. Zest 2 lemons to yield 2 teaspoons zest and juice the lemons to yield ¼ cup juice. Mince 4 garlic cloves to yield 1½ tablespoons and smash the remaining 2 garlic cloves.
2. Combine 2 teaspoons oregano, 1 teaspoon paprika, 1 teaspoon fresh thyme (or ½ teaspoon dried), 1 teaspoon black pepper, ¼ teaspoon crushed red pepper (if using), the lemon zest, 3 tablespoons lemon juice and the minced garlic in a small bowl. Add 1 tablespoon oil; whisk to combine.
3. Combine sliced Brussels sprouts, sliced shallot and the smashed garlic with 1 tablespoon oil on the prepared baking sheet; spread in an even layer. Nestle 4 salmon fillets, skin-side down, among the vegetables. Drizzle the salmon and vegetables with the lemon mixture.
4. Broil until the Brussels sprouts are tender and the fish flakes easily with a fork, about 10 minutes. Sprinkle with ½ teaspoon salt.
5. Place the roasted garlic cloves on a cutting board and mash into a paste using the flat side of a large knife; transfer to a small bowl. Whisk in the remaining 2 tablespoons oil, 1 tablespoon lemon juice and ⅛ teaspoon salt. Drizzle the lemon mixture evenly over the salmon and Brussels sprouts; toss the Brussels sprouts.