Ready and on the table in 25 minutes with just 7 simple ingredients, you are your family will love this healthy and delicious Honey Dijon Salmon and Brussels Sprouts! This one pan recipe pairs a sticky, tangy, sweet and savory glaze with flaky salmon and thinly sliced, tender-crisp brussel sprouts for a fuss-free restaurant-worthy meal at home.
Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy clean up. Set aside.
Make the Honey Dijon sauce: In a small bowlmix together the honey, mustard, ginger, garlic and red pepper flakes. Whisk until well combined and smooth. Transfer ¼ cup of the sauce to a small bowl to use as a glaze and stir in fresh thyme. Set both the sauce and the glaze aside.(Tip: The sauce is plain and the glaze is the bowl with the thyme.)
Prep Brussel Sprouts: Add the brussels sprouts to the pan. Drizzle with olive oil and season generously with salt and pepper. Toss to coat and push sprouts to one side of the baking sheet.
Prepare Salmon: Pat salmon dry using paper towels and place the salmon next to the sprouts on the baking sheet. Brush the honey dijon sauce generously on top of the salmon. Then season the salmon generously with salt and pepper.
Bake: Transfer the tray of salmon and brussels sprouts to the oven. Bake for 10-12 minutes. Remove the salmon from oven.
Glaze and Broil: Switch oven to BROIL. Brush the reserved glaze all over the top of the salmon filets. Then, toss the brussels sprouts to ensure even roasting. Return pan to oven and broil for 2-5 minutes or until the salmon is cooked through (to an internal temperature of 145 degrees F). (Tip: Never walk away when you are broiling! Keep an eye on the salmon and brussels because they can go from golden brown caramelized perfection to burnt crisp in a few seconds.)
Serve: Remove from oven and transfer brussels to a serving bowl or plates. Allow the salmon to rest for a few minutes before cutting into desired portions. Serve with lemon slices and fresh thyme if desired. Enjoy.
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Notes
Salmon: You can substitute 4 (6 ounce) filets instead of one whole salmon filet. However, if your filets are thick, keep in mind you will need to cook your salmon for a lot longer. I recommend keeping an eye on your brussels sprouts and removing them from the oven while the salmon finishes cooking. Just transfer them to a serving bowl and tent with aluminum foil to keep them warm.
Baking Salmon: The length of time the salmon needs to roast in the oven depends on your preference and the thickness of your salmon. I cooked mine for a total of 13 minutes and it was cooked exactly to my liking, medium (145 degrees).
Nutritional information is an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.