Creamy Baked Salmon and Brussels Sprouts

Season the pan evenly with black pepper, garlic powder, and lemon pepper seasoning.

Pour the heavy cream into the baking dish, letting it pool around the salmon and vegetables without washing off the seasoning.

Cover the dish tightly with foil and bake for 30 to 45 minutes, or until the salmon flakes easily with a fork and the Brussels sprouts are tender.

Serve hot, spooning a little of the creamy pan sauce over the salmon and Brussels sprouts.