Sweet Heat Honey Garlic Salmon with Brussels Sprouts
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: High-Protein, Low-Carb
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 tsp red chili flakes
- 1 tbsp soy sauce
- 1 tsp sriracha
- Salt and pepper to taste
- 1 lemon, sliced into rounds
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. This high temperature is crucial for getting those Brussels sprouts nice and crispy.
- Place the halved Brussels sprouts on the baking sheet. Drizzle with olive oil and season generously with salt and pepper. Toss them directly on the pan to coat evenly, then spread them out in a single layer. Roast in the preheated oven for 10 minutes to give them a head start.
- While the sprouts are roasting, whisk together the honey, minced garlic, red chili flakes, soy sauce, and sriracha in a small bowl. Adjust the sriracha or chili flakes if you prefer a milder or more intense heat level.
- Carefully remove the baking sheet from the oven. Push the Brussels sprouts to the edges to make room for the salmon fillets in the center. Season the salmon lightly with salt and pepper, then generously brush the honey garlic glaze over each fillet. Top the salmon with lemon slices.
- Return the baking sheet to the oven. Roast for another 12 to 15 minutes, or until the salmon flakes easily with a fork and the Brussels sprouts are tender and charred on the edges. If you like a more caramelized finish, you can broil everything for the last 2 minutes.
- Remove from the oven and let it rest for a couple of minutes. Drizzle any remaining pan juices over the salmon and serve immediately while hot.