Sheet Pan Honey Balsamic Salmon with Brussels Sprouts

• Gluten free

• Seafood

  • 16 oz Salmon filets, skin on

• Produce

  • 1 16 oz. bag Baby potatoes
  • 16 oz Brussels sprouts
  • 1 cup Cherry tomatoes
  • 1 Garlic clove
  • 1 bunch On asparagus
  • 1/2 Red onion
  • 1 tsp Thyme, fresh

• Condiments

  • 3 tbsp Balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp Honey

• Baking & Spices

  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on joyfulhealthyeats.com

Description

Ingredients

• 4 4-6oz salmon filets (skin on)
• 16 oz. brussels sprouts, halved
• 1 bunch on asparagus, trimmed and cut in half
• 16 oz. bag of baby potatoes
• ½ red onion, cubes
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons honey
• 3 tablespoons balsamic vinegar
• 1 tablespoon dijon mustard
• 1 garlic clove, minced
• 1 teaspoon fresh thyme
• ½ teaspoon sea salt

Directions

• Preheat oven to 450.
• In a small bowl, add honey, balsamic vinegar, dijon mustard, garlic, fresh thyme, and salt. Using a whisk, mix together to combine. Set aside.
• To a large bowl, add brussels sprouts, asparagus, baby potatoes, red onion, cherry tomatoes and olive oil. Add 3 tablespoons of the honey balsamic mixture.
• Using your hands, toss all of the vegetables to coat them with the sauce.
• Spread vegetables out on baking sheet in a single layer.
• Bake for 10 minutes.
• Remove from oven.
• Place salmon filets, skin side down, on top of the vegetables 1 apart.
• Brush the salmon with the honey balsamic mixture.
• Place baking sheet back in the oven and bake another 10 minutes.
• After that switch to broiler HIGH for 3-4 minutes to brown up the top of the salmon.
• Remove from oven and serve

Nutrition