Cranberry Glazed Salmon with Roasted Brussels Sprouts
This cranberry glazed salmon with roasted Brussels sprouts is a delightful combination of sweet, savory, and earthy flavors, perfect for an easy and healthy dinner.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Saucepan small
- 1 Mixing Bowl medium
Ingredients
Cranberry Glaze
- 1 cup cranberry sauce
- 2 tbsp honey
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
Salmon and Brussels Sprouts
- 4 salmon fillets skinless
- 1 lb Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- In a small saucepan, combine the cranberry sauce, honey, soy sauce, and garlic powder. Heat over medium heat, stirring occasionally, until smooth and slightly thickened, about 5-7 minutes.
- Preheat the oven to 400°F. In a medium mixing bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, stirring halfway through.
- Place the salmon fillets on a baking sheet lined with parchment paper. Brush the cranberry glaze generously over each fillet. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serving
- Arrange the roasted Brussels sprouts on a plate and top with the cranberry glazed salmon. Garnish with lemon wedges if desired.
Storage
- Store any leftover salmon and Brussels sprouts in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Use fresh, high-quality salmon for the best flavor. Wild-caught is ideal.
Ingredient Substitutions: Maple syrup can be used instead of honey.
How to Serve: Pair with a simple salad or roasted potatoes.
Storage & Freshness: Keep leftovers in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the glaze in advance and store in the fridge until ready to use.
Ingredient Substitutions: Maple syrup can be used instead of honey.
How to Serve: Pair with a simple salad or roasted potatoes.
Storage & Freshness: Keep leftovers in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the glaze in advance and store in the fridge until ready to use.