sheet pan hot honey balsamic salmon
Saving you time, one sheet pan meal at a time.
Ingredients
- 1 lb salmon, sliced into filets
- 3/4 cup balsamic vinegar
- 1/3 cup honey
- 2 tsp dijon mustard
- 2 cloves garlic, minced
- 1 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1 lb Brussels sprouts, halved
- Polenta, rice, or mashed potatoes, to serve
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Whisk together the balsamic vinegar, honey, dijon, garlic, cayenne pepper, paprika, and chili powder. Season with a pinch of salt and pepper. Place the salmon filets in a shallow dish and pour half of the marinade over the fish. Let sit 10-15 minutes.
- Toss the Brussels sprouts with 2 tablespoons of olive oil and a big pinch of salt and pepper. Spread onto the baking sheet and roast 12-15 minutes until beginning to crisp.
- Push the sprouts to one side of the baking sheet. Set the salmon filets on the other (discard the marinade). Roast for 12-15 minutes longer until the salmon is fork tender to your liking.
- While the salmon roasts, bring the reserved marinade to a boil until thick enough to coat the back of a spoon, about 5-8 minutes.
- Divide the salmon and sprouts over bowls of potatoes, polenta, or rice. Drizzle the honey balsamic sauce overtop.