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To make the sheet-pan honey mustard salmon and sprouts, you will need the following ingredients: - 4 skinless salmon fillets - 2 cups Brussels sprouts, trimmed and halved - 3 tablespoons Dijon mustard - 2 tablespoons honey - 2 tablespoons extra-virgin olive oil - 2 cloves garlic, finely minced - Salt and freshly ground black pepper, to taste - 1 teaspoon smoked paprika - Fresh parsley, finely chopped (for garnish) Each ingredient plays an important role. The salmon gives a rich taste. The Brussels sprouts add a nice crunch. The honey and mustard make a sweet and tangy sauce. Olive oil keeps everything moist. Garlic, salt, pepper, and smoked paprika add depth. Finally, parsley makes the dish look fresh and bright. Gather your ingredients before you start cooking. This way, you will have everything ready and can enjoy the cooking process. Each step gets easier when you have what you need at hand. - Preheat the oven to 400°F (200°C). - Prepare a large sheet pan by lining it with parchment paper. - In a bowl, mix Dijon mustard, honey, olive oil, minced garlic, smoked paprika, salt, and pepper. Whisk until smooth. - Place salmon fillets on one side of the sheet pan. Coat them with half of the honey mustard mix. - On the other side, arrange halved Brussels sprouts in a single layer. Drizzle the rest of the honey mustard mix over them. Toss gently to coat. - Place the sheet pan in the oven and bake for 15-20 minutes. The salmon should flake easily when done, and the Brussels sprouts should be tender with a slight char. After baking, let the pan cool a bit to avoid burns. To achieve perfect doneness, aim for an internal temperature of 145°F (63°C). This ensures the salmon is safe to eat and retains its moisture. Use a meat thermometer for the best results. For optional seasoning enhancements, try adding lemon zest or fresh dill to the honey mustard sauce. Both options brighten the dish and add depth to the flavor. To get that perfect char on your Brussels sprouts, spread them in a single layer on the pan. Avoid crowding them so they roast evenly. For additional flavoring ideas, toss the sprouts with balsamic vinegar or add crumbled bacon before baking. Both will elevate the taste and add an exciting twist. {{image_4}} If you want to switch things up, consider these options: - Alternative fish options: You can use trout or cod instead of salmon. Both fish have a mild flavor and cook well. They also absorb the honey mustard sauce nicely. - Different vegetables to include: Instead of Brussels sprouts, try green beans or asparagus. Zucchini and bell peppers work too. Cut them into similar sizes so they cook evenly. Changing the flavor can make this dish unique: - Modifying the honey mustard sauce: You can add a bit of soy sauce for a salty kick. If you like heat, mix in some Sriracha or crushed red pepper. This will give the sauce a nice zing. - Adding herbs or spices: Fresh dill or thyme can brighten up the dish. A sprinkle of cayenne can add warmth. You could also use lemon zest to give it a fresh twist. To store leftovers, let the salmon and Brussels sprouts cool first. Place them in an airtight container. This keeps the food fresh and tasty. You can store them in the fridge for up to three days. If you want to keep them longer, freeze them for later use. For reheating, the oven works best. Preheat it to 350°F (175°C). Place the salmon and sprouts on a baking sheet. Heat for about 10-15 minutes. This method keeps the flavor and texture great. You can also use a microwave if you are in a hurry. Just be careful not to overheat. Enjoy your meal as if it was fresh! Can I use frozen salmon? Yes, you can use frozen salmon. Just thaw it first. This helps the fish cook evenly. You can thaw it in the fridge overnight or use the microwave for a quick option. How long will leftovers last? Leftovers will stay fresh for up to three days in the fridge. Store them in an airtight container. This keeps the flavors locked in and prevents spoilage. Can I cook this dish in an air fryer? Absolutely! You can use an air fryer for this recipe. Cook at 375°F for about 12-15 minutes. Check for doneness to ensure the salmon is flaky and the sprouts are tender. Health benefits of salmon and Brussels sprouts Salmon is rich in omega-3 fatty acids. These fats support heart health and brain function. Brussels sprouts are high in vitamins C and K. They also contain fiber, which aids digestion. Caloric breakdown per serving Each serving has about 350 calories. This includes the salmon, Brussels sprouts, and sauce. It’s a balanced meal that provides protein and nutrients without excess calories. This recipe shows how to make a tasty dish with salmon and Brussels sprouts. You learned about the key ingredients, like skinless salmon fillets and honey mustard sauce. I walked you through the steps, from prep to cooking. I shared tips for perfect salmon and flavorful Brussels sprouts. You can even try ingredient swaps for new tastes. Remember to store your leftovers properly to enjoy later. Now, you have everything you need to make this meal a hit! Enjoy your cooking adventure!

Sheet-Pan Honey Mustard Salmon & Sprouts

Discover how to make a delicious Sheet-Pan Honey Mustard Salmon & Sprouts that's perfect for a quick weeknight dinner! This easy recipe combines flaky salmon fillets with tender Brussels sprouts in a sweet and tangy honey mustard glaze. In just 25 minutes, enjoy a nutritious meal that looks stunning and tastes amazing. Click through to explore the full recipe and impress your family with this wholesome dish!
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Ingredients
  

4 skinless salmon fillets

2 cups Brussels sprouts, trimmed and halved

3 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons extra-virgin olive oil

2 cloves garlic, finely minced

Salt and freshly ground black pepper, to taste

1 teaspoon smoked paprika

Fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C). Prepare a large sheet pan by lining it with parchment paper for easy cleanup.

    In a medium-sized mixing bowl, combine the Dijon mustard, honey, olive oil, minced garlic, smoked paprika, salt, and pepper. Whisk the ingredients together until they form a smooth marinade.

      Place the salmon fillets on one side of the prepared sheet pan. Using a brush or spoon, coat the fillets with half of the honey mustard mixture, ensuring an even layer.

        On the opposite side of the sheet pan, arrange the halved Brussels sprouts in a single layer. Drizzle the remaining honey mustard mixture over them and gently toss to ensure each sprout is well coated.

          Transfer the sheet pan to the preheated oven and bake for 15-20 minutes. The salmon should be flaky and opaque when done, while the Brussels sprouts should be tender and exhibit a slight char around the edges.

            Once baked, carefully remove the sheet pan from the oven and allow it to cool for a few moments to prevent burns.

              Before serving, sprinkle freshly chopped parsley over both the salmon and Brussels sprouts for a vibrant touch.

                - Prep Time: 10 minutes

                  - Total Time: 25 minutes

                    - Servings: 4

                      Presentation Tips: Serve the salmon and Brussels sprouts directly from the sheet pan for a rustic look, or plate them individually with an extra drizzle of the honey mustard sauce for added flavor.