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- 4 salmon fillets - 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons honey - 2 tablespoons Dijon mustard The main stars of this dish are salmon and Brussels sprouts. Salmon provides a rich flavor and healthy fats. Brussels sprouts add a nice crunch and slight bitterness. - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon paprika - Salt and pepper to taste Seasoning brings everything together. Olive oil helps the sprouts roast well. Garlic adds depth and flavor. Paprika gives a hint of smokiness, while salt and pepper enhance all the tastes. - Lemon wedges Lemon wedges brighten each bite. The acidity cuts through the richness of the salmon. It gives the dish a fresh finish. 1. First, preheat your oven to 400°F (200°C). This step helps cook the salmon evenly. 2. Next, take 1 pound of Brussels sprouts. Trim the ends and cut them in half. This makes them cook better. 1. In a small bowl, add 3 tablespoons of honey, 2 tablespoons of Dijon mustard, and 2 minced garlic cloves. 2. Sprinkle in 1 teaspoon of paprika, along with salt and pepper to taste. 3. Whisk all these ingredients together until smooth. This mix will give flavor to the salmon. 1. On a large sheet pan lined with parchment paper, place the halved Brussels sprouts on one side. 2. Drizzle them with 1 tablespoon of olive oil, then season with salt and pepper. Toss them to coat well. 3. On the other side of the sheet pan, arrange the 4 salmon fillets. 4. Brush the honey mustard mixture generously over each salmon fillet. This will add a nice glaze as they bake. 1. Place the sheet pan in the preheated oven. Set the timer for 15-20 minutes. 2. Keep an eye on the salmon. It’s done when it flakes easily with a fork. The Brussels sprouts should be tender and golden. 3. Once cooked, remove the pan from the oven. Let it sit for a few minutes before serving. This helps the flavors settle. For the best salmon, aim for a cooking time of 15 to 20 minutes. The salmon should be opaque and flake easily with a fork when done. I suggest checking at 15 minutes to avoid overcooking. To get that nice caramelization, add olive oil and season well. Toss the halved Brussels sprouts with salt and pepper before cooking. If you want more flavor, try adding garlic powder or a splash of balsamic vinegar. When serving, place the salmon and Brussels sprouts on a large platter. You can drizzle some of the honey mustard sauce over the top. Add lemon wedges around the dish for a fresh touch. A sprinkle of fresh herbs, like parsley, can also brighten up the plate. {{image_2}} You can change the fish for variety. Try using trout or cod instead of salmon. Both options work well with honey mustard. For vegetables, consider green beans or carrots. These can add color and flavor to your dish. You can even mix in some sweet potatoes for a hearty twist. If you want a different taste, switch the sauce. A teriyaki glaze pairs nicely with salmon too. For spice lovers, add some cayenne or crushed red pepper to the marinade. You can also use a garlic herb blend for a fresh flavor. This recipe can fit many diets. To make it gluten-free, ensure your mustard is gluten-free. You can use maple syrup instead of honey for a low-sugar option. This keeps the dish sweet but healthy. Always check labels to avoid hidden gluten or sugars in sauces. After cooking, let the salmon and Brussels sprouts cool. Use airtight containers for storage. Glass containers work well, as they don't stain or hold odors. Place the leftovers in the fridge within two hours. They stay fresh for up to three days. To reheat, use an oven or a skillet. The oven keeps the salmon crispy. Preheat it to 350°F (175°C). Place the salmon and sprouts on a baking sheet. Heat for about 10 minutes. This helps keep moisture in. In a skillet, add a little olive oil. Heat on low, turning gently until warm. You can freeze cooked salmon if needed. Wrap it tightly in plastic wrap, then in foil. This helps prevent freezer burn. Freeze the salmon for up to three months. For Brussels sprouts, it's best to eat them fresh. If you must freeze, blanch them first. Thaw salmon overnight in the fridge for best results. Avoid thawing in the microwave, as it may dry out the fish. It takes about 15-20 minutes to bake salmon at 400°F. You should check the salmon after 15 minutes. It is done when it flakes easily with a fork. Cooking time may vary based on the thickness of the fillets. Thicker fillets may need more time. Yes, you can use frozen salmon. However, you should thaw it first for best results. You can thaw it in the fridge overnight or under cold running water. Once thawed, follow the same steps in the recipe. Honey mustard salmon pairs well with many sides. Here are some tasty options: - Quinoa or rice - Mashed potatoes - Roasted sweet potatoes - A fresh salad These sides complement the salmon's flavor and add variety to your meal. Yes, this dish is great for meal prep. It stores well in the fridge for up to four days. You can pack the salmon and Brussels sprouts in containers. Just reheat in the microwave when ready to eat. This saves time during busy weeks. This recipe is already dairy-free! It uses honey and Dijon mustard instead of dairy products. You can enjoy it without worry. Just check your Dijon mustard to ensure it is dairy-free, as some brands may vary. This recipe showcases the tasty combination of salmon and Brussels sprouts. You learned how to prepare, season, and bake these ingredients, ensuring a delicious meal. Remember to store leftovers properly so you can enjoy them later. Use my tips to adjust flavors and serve it nicely. With easy variations and clear steps, you can create a simple yet great dish. Trust your skills, and enjoy every delicious bite.

Sheet-Pan Honey Mustard Salmon with Brussels Sprouts

Discover the perfect weeknight dinner with this Sheet-Pan Honey Mustard Salmon with Brussels Sprouts recipe! In just 30 minutes, you can create a delicious meal that’s both healthy and satisfying. The sweet and tangy honey mustard glaze perfectly complements tender salmon and caramelized Brussels sprouts. Click through for detailed instructions and tips to elevate your dinner game with this easy, one-pan wonder!
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Ingredients
  

4 salmon fillets

1 pound Brussels sprouts, trimmed and halved

3 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon paprika

Salt and pepper to taste

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together the honey, Dijon mustard, minced garlic, paprika, salt, and pepper until smooth.

      Place the halved Brussels sprouts on one side of the sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.

        Arrange the salmon fillets on the other side of the sheet pan. Brush the honey mustard mixture generously over the salmon fillets.

          Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the Brussels sprouts are tender and slightly caramelized.

            Remove from the oven and let sit for a few minutes before serving.

              Serve the salmon and Brussels sprouts with lemon wedges on the side for an extra zesty flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4