Sheet Pan Salmon and Brussels Sprouts

Sheet pan honey garlic salmon with roasted Brussels sprouts, garnished with lemon wedges and fresh herbs.

5 from 3 votes

Sheet Pan Salmon and Brussels Sprouts

Easy Sheet Pan Salmon and Brussels Sprouts baked in a honey garlic sauce. A one-pan dinner that’s flavorful, quick, and perfect for busy weeknights.

Prep Time5

Cook Time25

Course: Salmon recipes

Cuisine: American

Keyword: baked salmon recipes, sheet pan salmon and brussel sprouts

Servings:

Author: Tatiana

Ingredients

For the Brussels Sprouts:

1 pound Brussels sprouts trimmed and halved
2 tablespoons olive oil
½ teaspoon garlic powder
salt and black pepper as needed

For the Sauce:

3 tablespoons unsalted butter
2 teaspoons olive oil
6 garlic cloves minced
½ cup honey
1 tablespoon water
3 tablespoons soy sauce
1 tablespoon sriracha adjust to taste
2-3 tablespoons fresh lemon juice

For the Salmon:

4 salmon fillets 6 ounces each
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika or regular paprika

Instructions

Preheat the oven to 425°F (220°C) °F.
On a large sheet pan, toss the halved Brussels sprouts with 2 tablespoons olive oil, ½ teaspoon garlic powder, salt and black pepper.
Spread them cut-side down in a single layer and roast for 12 minutes while you prepare the salmon and sauce.
In a small saucepan, melt 3 tablespoons butter with 2 teaspoons olive oil over medium heat.
Add 6 garlic cloves (minced) and cook for 30 seconds until fragrant.
Stir in ½ cup honey, 1 tablespoon water, 3 tablespoons soy sauce, 1 tablespoon sriracha, and 2-3 tablespoons fresh lemon juice. Simmer for 1–2 minutes, then remove from heat.
Pat 4 salmon fillets dry and season with ½ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika.
After the Brussels sprouts have roasted for 12 minutes, remove the pan from the oven.
Push the sprouts to one side and place the salmon fillets on the other side.*
Pour the honey garlic sauce generously over the salmon.
Return the sheet pan to the oven and bake at 400°F for 10–12 minutes, or until the salmon is cooked through and flakes easily with a fork. The sauce will thicken and coat the salmon beautifully.
Spoon pan sauce over the salmon and sprouts. Garnish with parsley or sesame seeds if desired. Serve hot.

Notes

*If you love super crispy Brussels sprouts, roast them separately for 15-20 minutes first at 425°F. Then remove them from the oven and set aside while you roast the salmon. Once the salmon is nearly done, nestle the Brussels sprouts back onto the pan.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or air fryer at 350°F until warmed through. The microwave works too.

Nutrition