AmazonSheet 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 recipe is easy interchange the side because to use what is in your fridge or personal preference. If you feel like eating less carbs, use another veggie! I would recommend cauliflower or 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, 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 use 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.
- 2 (6) ounce salmon fillets, (6 ounce each)
- 1 pound baby red potatoes, cut in half
- 1 pound Brussels Sprouts, cut in half
- 4 Tablespoons Balsamic vinegar
- 2 Tablespoons olive oil
- 1 large lime, juiced
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
- 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 425 degrees. Combine Herb De Provence, onion powder, garlic powder, black pepper, and salt, set aside.
Line a large sheet pan with parchment paper. Add the potatoes and Brussels sprouts. Season with olive oil and 3/4 the herb mixture. Mix well onto the potatoes and Brussels Sprouts.
Roast veggies for 20-25 minutes.
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 the salmon to the sheet pan. Brush the salmon with remaining herb mixture and the balsamic glaze.
Return to the oven for another 15 minutes.
- Feel free to use veggies.
- Any nutritional data I provide is an approximation and actually dietary information can vary based on ingredients and proportion sizes.