Sheet Pan Balsamic Glazed Salmon, Potatoes and Brussels Sprouts, is a one-pan super quick and easy recipe for any week night meal! Perfect for entertaining guests! The balsamic glaze adds a tangy flavor to the salmon!Jump to Recipe
Any regular reader here knows I love to cook, hate cleaning the dishes! That is just one if the reasons I love sheet pan meals! I also love easy meals that require little prep time and taste amazing! Another great thing about this meal is if I don’t have Brussels Sprouts, or heaven forbid, you don’t like Brussels Sprouts, swap them out for a different veggie! By the way, if you don’t like Brussels Sprouts, try Brussels Sprouts with Prosciutto, it may just change your mind, it converted my sons! 🙂 Back to this meal, this salmon dinner is one pan, easy, delicious, and perfect if guests are coming over!
This one is interchangeable with the side because I season the potatoes and brussels sprouts with olive oil and some herbs. That makes it easy to swap out the sides. If you feel like eating less carbs, use another veggie! I would recommend a spaghetti squash, like I did in Sheet Pan Chicken Sausage, Peppers and Onion over Spaghetti Squash! A spaghetti squash would be an excellent alternative to the potatoes! Same goes for the Brussels Spouts, don’t have any, use another veggie, such as carrots or parsnips! By the way, we can still be friends if you don’t love sprouts!
To make the balsamic glaze, I bring balsamic vinegar, lime juice, Dijon mustard, and pure maple syrup to a boil. It will become syrupy and the flavors blend together to make a delicious glaze! I actually ise this glaze on other meats and fish too, just delicious!
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Sheet Pan Balsamic Glazed Salmon, Potatoes and Brussels Sprouts
An easy and delicious sheet pan 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.
- 1 pound salmon fillets, (2) 8 ounce fillets
- 1 pound baby red potatoes, cut in half
- 1 pound Brussels Sprouts, cut in half
- 4 Tablespoons Balsamic vinegar
- 1 large lime,juiced
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
- 2 Tablespoons olive oil
- 1 teaspoon Herb de Provence
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Pre heat oven to 400 degrees.
Combine Herb De Provence, onion powder, garlic powder, black pepper, and salt.
Line a large sheet pan with parchment paper. Add the potatoes and brussels sprouts. Season with 1 Tablespoon of the olive oil and 3/4 the herb mixture. Mix well onto the potatoes and Brussels Sprouts.
Roast in the oven for about 15 minutes.
While that roasts, in a small sauce pan combine the balsamic vinegar, lime juice, Dijon mustard, and maple syrup. Bring to a boil. Let cook until the mixture forms a syrup. It should coat a spoon well. Usually takes 5-7 minutes. Set aside.
Remove the veggies from the oven after 15 minutes. Add to the sheet pan the salmon. Brush with the remaining 1 Tablespoon of olive oil and remaining herb mixture.
Return to the oven for another 15 minutes. Ready to serve
- The recipe gives each person a generous 8 ounce fillet and each person has a generous portion of potatoes and Brussels Sprouts. Feel free to use veggies. I prefer to have leftovers to make another meal.
- Any nutritional data I provide is an approximation and actually dietary information can vary based on ingredients and proportion sizes.