Garlic & Honey Sheet Pan Salmon Recipe With Brussels Sprouts: Just 5 Ingredients by Ann Marie Patitucci
It’s no secret that I love making salmon and could easily eat it for dinner weekly. Why do I love to eat fresh salmon? It’s delicious, I never tire of it because there are countless ways to prepare this fish and it’s healthy, too. Why do I love cooking salmon? Because it’s so easy and I don’t feel like I’m spending the whole night in the kitchen.
This sheet pan salmon recipe is a great example of how simple a salmon recipe can be. This one has it all – it’s flavorful, quick, includes vegetables and only requires three ingredients (besides the salmon and brussels sprouts, of course). It’s even diabetic-friendly! Bonus: you cook the fish and vegetables together on one sheet pan for easy cleanup. What’s not to love about this salmon dinner? Serve this baked salmon with lemon wedges and rice or your favorite side dishes.
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 4 garlic cloves, minced
- 1/4 cup low-sodium soy sauce
- 1/3 cup honey
- 1 salmon filet (about 2 pounds), approximately 1 to 1 1/2 inches thick
- 1 pound brussels sprouts, quartered and ends trimmed
Here's how to make it:
- Line a sheet pan with foil or parchment paper. Place the salmon filet in the center of the pan.
- In a small bowl, whisk together garlic, soy sauce and honey. Add the brussels to the bowl and toss them with about half of the honey garlic sauce. Place the brussels around the salmon on the sheet pan. Brush the remaining honey garlic sauce on the salmon (and if you have any sauce left over, set it aside). Season with black pepper.
- Roast the salmon and brussels in a preheated 425-degree F oven for 15 minutes, or until the salmon easily flakes with a fork and the brussels start to caramelize. Remove from oven and cut salmon into pieces. Brush with extra sauce (if any remains). Garnish with lemon wedges, if desired.
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