sheet pan glazed coffee balsamic salmon and crispy brussels sprouts_________________________________...And asparagus, if your boyfriend hates brussels sprouts.
Ingredients
- 1 1/2 cups brussels sprouts, halved
- 1/2 lb asparagus, trimmed (or an additional 1/2 cups brussels sprouts)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 lb salmon
- 1 tbsp dried oregano
- 1 tsp sweet paprika
- 1 tsp dried rosemary
- pinch red pepper flakes
- 1/2 cup balsamic vinegar
- 1/3 cup strong brewed, cold coffee
- 1/4 cup orange juice
- 3 tbsp maple syrup
- 2 sprigs fresh rosemary
Instructions
- Preheat oven to 425 degrees. Line a large rimmed baking tray with parchment.
- In a small saucepan, whisk together the balsamic vinegar, coffee, orange juice, and maple syrup. Place the rosemary sprigs in the liquid and bring to a boil. Cook until reduced by about half and the sauce coats the back of a spoon, about 10-15 minutes. Remove from heat. Discard the rosemary sprigs.
- Toss the brussels sprouts and asparagus (if using) with 1 tablespoon of olive oil, garlic cloves, salt and pepper. Roast for 10 minutes.
- Pat salmon dry and rub with the remaining tablespoon of olive oil, oregano, paprika, rosemary, red pepper flakes, and a pinch of salt and pepper. Slide the veggies to one side of the tray and place the salmon filet atop. Roast for 10 minutes, then drizzle about 1/2 of the balsamic reduction over the fish and veggies. Cook an additional 5 minutes or until salmon reaches desired level of doneness.
- Serve with remaining balsamic reduction, crusty bread, and/or rice.