Preheat the oven to 400 F.

Line a baking sheet with parchment. Add the Brussels sprouts, olive oil, salt and pepper to the pan. Stir to combine.

Roast for 15 minutes.

In the meantime prepare the glaze. In a small pan set over medium heat, add the butter, minced garlic, ginger, onion powder, paprika, cayenne, chili paste and 3 Tbsp. chopped parsley.

Stir for about 1 minute until everything is combined. Add juice of 1 lemon. Set aside.

Prepare salmon. With a paper towel, dab both sides of the salmon dry, then using a sharp knife, cut 4 slits on the top. Season with salt and pepper.

Remove Brussels sprouts from the oven and make room on the same pan for the salmon.

Rest salmon in the center and brush with the spice mixture making sure the entire surface is covered.

Top with sliced lemon and bake until cooked through, about 15 – 20 minutes (or your preference of doneness).

Remove from oven and finish with another squeeze of lemon juice and chopped parsley.

Enjoy!