Honey Mustard Salmon With Brussels Sprouts Sheet Pan Recipe (8 Ingredients, 30 Minutes) by Jan Mostrom
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If you’ve seen any of my sheet-pan recipes you know how much I love them. Sheet-pan recipes are great for so many reasons. Sheet-pan recipes are quick, easy to cleanup and perfect for making several if you want to meal prep. I also love the versatility, because you can switch out ingredients to keep changing them up.
This sheet-pan honey mustard baked salmon recipe with brussels sprouts is so delicious and fills all the checks for an easy dinner ready in just 30 minutes! This seafood recipe has minimal clean up and a wonderful sauce that seasons the salmon beautifully, and adds even more moisture to the fish filets.
To make this high-fiber and high-protein recipe you will need to gather the following gluten-free ingredients: brussels sprouts, red onions, olive oil, smoked paprika, honey mustard, apple cider vinegar, fresh garlic, salmon filets and optional fresh parsley for serving. Check out the health benefits of salmon, the health benefits of brussels sprouts, the health benefits of red onion and the health benefits of protein and the health benefits of fiber.
Serve the moist, flavorful salmon filets and crisp-tender brussels sprouts and onions for dinner with any additional side dishes you would like to add.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 16 ounces brussels sprouts, trimmed and halved
- 2 red onions, cut into wedges
- 3 tablespoons extra virgin olive oil (divided)
- 1 teaspoon smoked paprika
- 3 tablespoons honey mustard (or Dijon mustard)
- 1 tablespoon apple cider vinegar
- 2 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 skinless salmon fillets
- chopped parsley, for serving (optional)
Here's how to make it:
- Place a sheet of parchment paper on a large baking sheet with sides. Put the sheet pan into the oven and preheat to 425 degrees F.
- Add the brussels sprouts to a bowl with the onions, 2 tablespoons of olive oil, 1 teaspoon of paprika and a good pinch of salt. Toss to combine.
- Carefully remove the pan from the hot oven. Spread the vegetables on the sheet pan and put it back into the oven. Bake for 10 minutes.
- While the brussels sprouts bake, prepare the honey mustard sauce, whisking together the honey mustard, apple cider vinegar, 1 tablespoon olive oil, garlic, crushed red pepper flakes (if using) and a small pinch salt.
- When the 10 minutes are up remove the brussels sprouts and nestle the salmon filets, skin side down, into them. Spread the honey mustard sauce on top of the salmon.
- Bake until the salmon reaches your desired doneness, about 10 to 15 minutes.
- Serve sprinkled with a bit of fresh parsley, if desired, and enjoy! Store any leftover fish and vegetables in an airtight container in the fridge. Reheat as desired.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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