Here’s an embarrassingly easy recipe you can pull together in minutes.
This is one of my favorite kinds of dinners: simple, flavorful, and fast. The sheet pan honey garlic salmon with Brussels sprouts uses only a few pantry ingredients plus the salmon and sprouts themselves, making it a perfect weeknight option.
When life gets hectic and I don’t want to order takeout, this is the kind of meal I make: minimal prep, big flavor, and almost no cleanup. It’s also a great recipe to let kids “help” with — although full disclosure, my three-year-old’s food styling attempts were more adorable than practical.
Because we eat seafood on Fridays for Lent, this recipe has become a regular here. But it’s also a go-to anytime we want something healthy and satisfying without a lot of fuss.
Sheet pan dinners can be hit or miss since proteins and vegetables often require different cook times or temperatures. Salmon is one of the easiest proteins to pair with roasted veggies because it cooks quickly and consistently, and shredded or halved Brussels sprouts roast in about 15–20 minutes in a hot oven, making them an ideal companion.
Fun side note: I still get surprised that I love Brussels sprouts now. They weren’t always on my radar, but roasted and caramelized they’re irresistible.
This dish comes together quickly and pairs well with rice, quinoa, or roasted potatoes. The honey-garlic glaze adds a glossy, savory-sweet finish, and a squeeze of lemon and a scattering of fresh herbs brighten the plate.
Honey Garlic Salmon with Brussels
Yield:
4
35 minutes
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Ingredients
- 4 garlic cloves, minced or pressed
- 1/4 cup low-sodium soy sauce
- 1/3 cup honey
- freshly cracked black pepper
- 1 (2 pound) salmon filet, about 1 1/2 inches thick
- 1 pound brussels sprouts, halved or quartered
- lemon wedges for spritzing
- fresh herbs, like basil, oregano, or chives for topping
Instructions
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Preheat the oven to 425°F and line a sheet pan with parchment paper or foil. Trim and halve or quarter the Brussels sprouts so they roast quickly; removing the stems helps them caramelize evenly.
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Whisk the minced garlic, soy sauce, and honey in a small bowl to make the glaze. Place the salmon fillet in the center of the sheet pan.
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Toss the Brussels sprouts with half the honey-garlic mixture, then spread them around the salmon on the pan. Brush the remaining glaze over the salmon and season with freshly cracked black pepper. Reserve any extra glaze to brush on after baking if desired.
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Roast for about 15 minutes, until the salmon flakes easily with a fork and the Brussels sprouts begin to caramelize. Remove from the oven, slice the salmon, and serve immediately with a spritz of lemon and a sprinkle of fresh herbs. Add extra sauce if you like.
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The result is flaky, buttery salmon with caramelized Brussels sprouts — a simple, healthy, and delicious meal you can make any night of the week.