Honey Mustard Glazed Salmon with Roasted Brussels Sprouts

Name: Honey Mustard Glazed Salmon with Roasted Brussels Sprouts
Cook time: 18 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 20 g Dijon mustard divided; 20 g honey divided; 4 g garlic finely grated or minced, divided; 10 ml apple cider vinegar divided; 3 g kosher salt divided; 1 g black pepper freshly ground, divided; 1 g red pepper flakes optional, divided; 450 g Brussels sprouts trimmed and halved; 10 ml olive oil divided; 3 g kosher salt divided; 1 g black pepper freshly ground, divided; 680 g salmon fillets skin on if available, pin bones removed, 4 portions; 10 g Dijon mustard divided; 10 g honey divided; 2 g garlic finely grated or minced, divided; 5 ml apple cider vinegar divided; 8 g flat-leaf parsley chopped, for garnish; 1 unit lemon cut into wedges, for serving

A one-pan salmon main with Brussels sprouts and a quick honey mustard glaze. The salmon roasts on a separate portion of the sheet pan so it cooks through without overbrowning, while the sprouts finish caramelized and lightly crisp at the edges. The glaze is applied in two layers for stronger flavor without burning.

By Julienne

Honey Mustard Glazed Salmon with Roasted Brussels Sprouts

Cook time: 18 minutes

Servings: 4

Ingredients

20 ml olive oil divided
20 g Dijon mustard divided
20 g honey divided
4 g garlic finely grated or minced, divided
10 ml apple cider vinegar divided
3 g kosher salt divided
1 g black pepper freshly ground, divided
1 g red pepper flakes optional, divided
450 g Brussels sprouts trimmed and halved
10 ml olive oil divided
3 g kosher salt divided
1 g black pepper freshly ground, divided
680 g salmon fillets skin on if available, pin bones removed, 4 portions
10 g Dijon mustard divided
10 g honey divided
2 g garlic finely grated or minced, divided
5 ml apple cider vinegar divided
8 g flat-leaf parsley chopped, for garnish
1 unit lemon cut into wedges, for serving

Instructions

Heat the oven to 220°C. In a small bowl, whisk together 20 ml olive oil, 20 g Dijon mustard, 20 g honey, 4 g garlic, 10 ml apple cider vinegar, 3 g kosher salt, 1 g black pepper, and the red pepper flakes if using to make the glaze. The glaze is smooth and evenly combined.
In a large bowl, toss the Brussels sprouts with the remaining 10 ml olive oil, 3 g kosher salt, and 1 g black pepper. Spread them on one half of the sheet pan in a single layer, cut side down where possible. The sprouts are spaced out and ready to roast.
Roast the sprouts for 10 minutes. Remove the pan, stir the sprouts, then nestle the salmon fillets on the empty half of the pan. Spoon or brush about two thirds of the glaze over the salmon, reserving the rest for finishing. The salmon is coated and the sprouts are starting to brown at the edges.
Return the pan to the oven and roast for 7 to 8 minutes more, until the salmon is just opaque at the thickest part and the sprouts are tender with browned edges. For thicker fillets, add 1 to 2 minutes. Salmon flakes easily and reads 52°C to 55°C in the center for medium, or 60°C for fully cooked.
Spoon the reserved glaze over the salmon, scatter with parsley, and serve immediately with lemon wedges. The glaze looks glossy and the parsley is fresh and bright.