Sheet Pan Salmon With Brussels Sprouts And Potatoes Recipes
SHEET PAN BALSAMIC GLAZED SALMON, POTATOES AND BRUSSELS SPROUTS
An easy and delicious sheet pan salmon meal. Salmon is glazed in a balsamic vinegar glaze and roasted with baby red potatoes and Brussels Sprouts. Perfect for any night. No fuss meal is perfect for entertaining.
Provided by Eileen Kelly
Categories Main Course Main Dish
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Combine Herb De Provence, onion powder, garlic powder, black pepper, and salt, set aside.
- Line a large sheet pan with parchment paper. (optional-parchment paper makes cleanup easier)
- Place the potatoes and Brussels sprouts on the sheet pan. Season with olive oil and 3/4's of the herb mixture and mix to cover the veggies..
- Roast veggies for 20 - 25 minutes.
- Remove the veggies from the oven after 15 minutes. Add the salmon to the sheet pan. Brush the salmon with remaining herb mixture and the balsamic glaze (recipe below)
- Return veggies and salmon to the oven for another 15 minutes.
- Baste with Balsamic Glaze after 5 minutes and again at the 10 minute bake time.
Nutrition Facts : ServingSize 6 ounces, Calories 607 kcal, Carbohydrate 53 g, Protein 43 g, Fat 26 g, SaturatedFat 4 g, Cholesterol 94 mg, Sodium 767 mg, Fiber 10 g, Sugar 13 g
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- Preheat oven to 375°F. Line a quarter sheet pan with parchment paper. Whisk together hoisin sauce, lime juice, 1 1/2 tablespoons oil, ginger, garlic, and cayenne in a small bowl; set aside.
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- Bake until salmon is cooked to desired degree of doneness and vegetables are tender, 16 to 20 minutes. Drizzle 2 tablespoons reserved hoisin mixture over salmon and vegetables, and sprinkle salmon with remaining 1/4 teaspoon salt. Serve with remaining hoisin mixture.
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