SHEET PAN SALMON WITH BRUSSELS SPROUTS AND POTATOES

Sheet Pan Salmon with Brussels Sprouts and Potatoes image

Provided by @MakeItYours

Number Of Ingredients 11

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3 tablespoons honey
2 tablespoons Dijon mustard
3 garlic cloves, grated or minced
3 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1-1/2 pounds salmon filets (6 oz. each, 1-inch thick)
1 pound Brussels Sprouts, washed, trimmed and halved
1 pound baby potatoes, scrubbed

Steps:

In a small dish, whisk together the honey, Dijon mustard, garlic and olive oil.
In another small dish, combine the garlic powder, dill, salt and pepper.
Pat the salmon filets with paper towels to remove moisture. Brush a coating of the glaze on the salmon, sprinkle lightly with part of the herb seasoning and set aside.
Add the Brussels sprouts and baby potatoes to a large bowl, drizzle the remaining glaze over them and toss to combine.
Spread the Brussels sprouts and potatoes onto a rimmed sheet pan and sprinkle the herb seasoning.
Transfer the sheet pan to the oven and roast for 10-12 minutes. Remove from the oven and push the vegetables to the sides and add the salmon filets to the center of the pan.
Return the sheet pan to the oven and roast for another 8-10 minutes until the vegetables are tender and the salmon is medium-rare. Add an additional 2 to 3 minutes for medium-well to well done (use an instant read thermometer for best results).
Remove from the oven and serve immediately.