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Dinner recipe · from the recipe book

Honey Garlic Salmon with Roasted Brussels Sprouts

Sticky, garlicky honey-glazed salmon roasts alongside crisp-edged Brussels sprouts and sweet potato for a cozy fall sheet-pan dinner.

Honey Garlic Salmon with Roasted Brussels Sprouts

Ingredients

  • 1¼ lb620 gSalmon filletcut into 4 fillets
  • 5 cups450 gBrussels sproutstrimmed and halved
  • 2½ medium300 gSweet potatoescut into 1/2-inch cubes
  • 1½ tbsp20 gOlive oil
  • 4 cloves12 gGarlicminced
  • 1½ tbsp30 gHoney
  • 1½ tbsp20 gLow-sodium soy sauce
  • 1 tbsp15 gLemon juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper

Steps

  1. Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Toss the Brussels sprouts and sweet potato with most of the olive oil, the salt and the black pepper. Spread on the pan, cut sides down, and roast 10 minutes.
  3. Meanwhile, whisk the honey, soy sauce, garlic, lemon juice, red pepper flakes and remaining olive oil.
  4. Push the vegetables to the edges and lay the salmon in the center. Brush the salmon with most of the glaze and drizzle the rest over the vegetables.
  5. Roast 10 to 12 minutes, until the salmon flakes easily and reaches 145°F (63°C) inside and the sprouts are browned and tender.
  6. Spoon any pan juices over the salmon and serve.

Contains: Fish, Gluten, Soy.

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Saved in the Every Helping recipe book on October 19, 2026.

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