Sheet Pan Balsamic Salmon and Brussels Sprouts
Prep time
Cook time
Total time
Dive into this 15-minute, protein-packed sheet pan meal! Sheet pan balsamic salmon and brussels sprouts is fast, simple, delicious, and incredibly healthy.
Serves: 2
  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 cloves minced garlic
  • 1 tsp. honey
  • ½ tsp. sea salt
  • Freshly ground black pepper
  • Pinch of red pepper flakes
  • 1 lb. brussels sprouts, ends trimmed, then quartered
  • 2 salmon filets, about 4-6 ounces each
  • 1 cup cooked grains for serving, like quinoa or brown rice
  1. Preheat your oven to 425F, and line a rimmed baking sheet with foil or parchment for easy clean up.
  2. For the marinade: whisk 3 Tbsp. olive oil, 2 Tbsp. balsamic vinegar, 2 cloves of minced garlic, one tsp. honey, 1 tsp. sea salt, freshly ground black pepper, and a pinch of red pepper flakes in a small bowl.
  3. As you prep the brussels sprouts, slice the ends off and quarter them. You want them to be very small pieces so they cook in the same amount of time as the salmon.
  4. Lay the quartered brussels sprouts and salmon on the sheet pan.
  5. Drizzle all the marinade over the salmon and veggies, and toss to coat everything evenly. Spread everything back out into a single, even layer.
  6. Bake everything for 15 minutes.
  7. Serve salmon and veggies over quinoa or brown rice.
Recipe by Ally's Cooking at