sheet pan sticky apricot salmon and crispy brussels sprouts
Easy, healthy salmon supper coated in a sweet and savory apricot sauce, alongside crisp roasted brussels.
Ingredients
- 1 lb brussels sprouts, halved
- 1 lb salmon, cubed
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- `1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/2 cup apricot preserves
- 1/4 cup soy sauce
- 2 tbsp pineapple or orange juice
- 1 tbsp fresh ginger, minced
- 4 cloves garlic, minced
- steamed rice, green onions, and sesame seeds, to serve
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment
- Toss the brussels sprouts in 2 tablespoons of olive oil and a big pinch of salt and pepper. Spread in an even layer, cut side down, and roast for 10 minutes.
- Mix together the smoked paprika, oregano, garlic, onion, cayenne pepper, black pepper, and a big pinch of salt. Pat the salmon cubes dry and toss with the seasoning blend.
- After 10 minutes, remove the brussels sprouts from the oven and scooch to one side of the tray. Add the salmon to the opposite side. Roast for 8 minutes.
- While the salmon and sprouts roast, whisk together the apricot preserves, soy sauce, pineapple or orange juice, ginger, garlic, and 1/4 cup of water in a small saucepan. Bring to a boil and cook until reduced by about half and thickened, about 4-5 minutes.
- After 8 minutes, spoon the apricot sauce over the salmon and toss. Return to the oven for 4-5 minutes longer or until the salmon reaches your desired doneness. Serve salmon and sprouts over rice with sesame seeds, green onions, and additional sauce.