Salmon is one of those proteins that is often a go-to in most of our diets because it’s simple to cook, easily found frozen or fresh, and can be transformed into many different dishes. My preferred method of cooking salmon during the cooler months is roasting it on a sheet pan. Sheet pan cooking is one of the fastest and healthiest ways to prepare a good meal in no time.
Roasting is also my favorite way to prepare cruciferous vegetables – broccoli, Brussels sprouts, cabbage and cauliflower. Tossing these vegetables on a oiled sheet pan and cooking them to a deep golden brown, not only adds crunchy texture, but it caramelizes the exterior and removes a bit of the bitterness.
Combining both salmon and Brussels sprouts on the same sheet pan is not only simple, it’s superb especially when tossed in my honey mustard glaze. The tip here is to start the roasting process with the Brussels sprouts first, and then add the salmon for the last 10 minutes of cooking. The entire meal turns out beautifully in a short amount of time and you can serve it straight from the pan.
4-6 salmon fillets
4 cups Brussels sprouts
Honey Mustard Glaze
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons soy sauce
1 teaspoons sriracha or other hot sauce
salt & pepper
1. Preheat oven to 425 degrees. Wash and slice Brussels sprouts in half. Drizzle sheet pan with 2 tablespoons oil and toss with sprouts. Sprinkle sprouts with salt and pepper and roast in oven for 12 minutes.
2. Whisk together all Glaze ingredients, set aside. Salt and pepper salmon fillets, set aside.
3. Remove Brussels sprouts from oven, toss and move them to one side of sheet pan. Add salmon fillets and pour Glaze over top of both salmon and sprouts. Cook for 8-10 minutes, depending upon how you prefer your salmon. Remove sheet pan from oven, serve. Enjoy!