Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 small red onions, cut into 1-inch wedges with root end intact
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon smoked paprika
- ¾ teaspoon salt, divided
- 3 tablespoons honey mustard
- 1 tablespoon cider vinegar
- 2 teaspoons minced garlic
- ½ teaspoon crushed red pepper
- 4 (5-ounce) skinless salmon fillets
- Chopped fresh flat-leaf parsley, for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Place a large, rimmed baking sheet into the oven while it preheats for about 10 minutes.
- While the pan preheats, toss the halved Brussels sprouts and red onion wedges in a medium bowl with 2 tablespoons of the olive oil, the smoked paprika, and ½ teaspoon of the salt. Ensure the vegetables are well coated.
- Carefully remove the hot baking sheet from the oven using oven mitts. Spread the seasoned vegetables on the hot pan in an even layer. Return to the oven and roast for 8 to 10 minutes, or until the vegetables are starting to soften and brown around the edges.
- While the vegetables are roasting, whisk together the honey mustard, cider vinegar, minced garlic, crushed red pepper, the remaining 1 tablespoon of olive oil, and the remaining ¼ teaspoon of salt in the same bowl you used for the vegetables.
- Carefully remove the baking sheet from the oven again. Push the partially roasted vegetables to one side of the pan to make space. Arrange the salmon fillets in the empty space. Brush the tops and sides of the salmon fillets generously with the prepared honey mustard glaze.
- Return the sheet pan to the oven. Continue roasting for another 7 to 10 minutes, or until the salmon is opaque and flakes easily with a fork, and the vegetables are tender and caramelized to your liking.
- If desired, garnish the dish with fresh chopped parsley before serving.
Notes
-
- Preheating the sheet pan is essential for getting perfectly roasted, non-soggy vegetables. The hot surface helps them sear instantly.
- Ensure vegetables are cut to roughly uniform sizes for even cooking. Keep the root end on onion wedges to help them stay intact.
- Avoid overcrowding the pan; use two pans if needed to allow vegetables to roast, not steam.
- Salmon is cooked when it flakes easily with a fork and is opaque throughout. Be careful not to overcook.
- The honey mustard glaze can be made 2-3 days ahead. Vegetables can be prepped (trimmed/cut) 1-2 days ahead.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the oven or microwave.
- You can swap vegetables based on the season; ensure denser veggies get a head start.
- Pat salmon fillets dry before placing on the pan for better searing.
- Taste and adjust the honey mustard glaze seasonings (sweetness, tang, spice) before applying it.
- For extra browning, you can flip the vegetables halfway through their initial roasting time.
- Prep Time: 15 mins
- Cook Time: 20 mins (Approximation based on total roasting time after pan is hot)
- Category: Main Course, Dinner
- Method: Roasting, Sheet Pan
Nutrition
- Serving Size: 1 fillet & about 1 cup vegetables
- Calories: 406
- Sugar: 9g (Total Sugars)
- Sodium: 637mg
- Fat: 19g (Total Fat)
- Saturated Fat: 3g
- Carbohydrates: 23g (Total Carbohydrates)
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg
Keywords: Sheet pan, salmon, honey mustard, roasted vegetables, easy dinner, healthy, weeknight meal, one pan, Mediterranean diet, high protein, anti-inflammatory, gluten-free, dairy-free, nut-free, diabetes-friendly.
