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Sheet Pan Honey Balsamic Salmon with Brussels Sprouts

  • Author: Krista
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: 30 Minute Meal, Seafood, Gluten Free, Paleo, Easy Healthy Recipes

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Ingredients

  • 4 4-6oz salmon filets (skin on)
  • 16 oz. brussels sprouts, halved
  • 1 bunch on asparagus, trimmed and cut in half
  • 16 oz. bag of baby potatoes
  • 1/2 red onion, cubes
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 450.
  2. In a small bowl, add honey, balsamic vinegar, dijon mustard, garlic, fresh thyme, and salt. Using a whisk, mix together to combine. Set aside.
  3. To a large bowl, add brussels sprouts, asparagus, baby potatoes, red onion, cherry tomatoes and olive oil. Add 3 tablespoons of the honey balsamic mixture.
  4. Using your hands, toss all of the vegetables to coat them with the sauce.
  5. Spread vegetables out on baking sheet in a single layer.
  6. Bake for 10 minutes.
  7. Remove from oven.
  8. Place salmon filets, skin side down, on top of the vegetables 1″ apart.
  9. Brush the salmon with the honey balsamic mixture.
  10. Place baking sheet back in the oven and bake another 10 minutes.
  11. After that switch to broiler HIGH for 3-4 minutes to brown up the top of the salmon.
  12. Remove from oven and serve


Nutrition

  • Serving Size: 1 salmon filet + veggies
  • Calories: 488
  • Sugar: 15 g
  • Sodium: 697 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 57 g
  • Fiber: 6 g
  • Protein: 36 g
  • Cholesterol: 75 mg