Honey-Mustard Glazed Salmon with Roasted Brussels Sprouts

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Oven-roasted salmon fillets coated in a tangy honey-mustard glaze paired with caramelized Brussels sprouts make a healthy, flavorful dinner. This American-inspired Mother’s Day recipe (gluten free), ready in about 28 minutes, pairs salmon fillets, Brussels sprouts, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, about 6 oz each salmon fillets
• 1 lb, halved Brussels sprouts
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 3 tbsp olive oil
• 1/2 tsp garlic powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 4, for serving lemon wedges

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 2 tbsp honey and 2 tbsp Dijon mustard until smooth.
2. Step 2: Place 4 salmon fillets skin-side down on a lined baking sheet. Brush each fillet generously with the honey-mustard glaze.
3. Step 3: Toss 1 lb halved Brussels sprouts with 3 tbsp olive oil, 1/2 tsp garlic powder, 1 tsp black pepper, and 1 tsp salt. Spread them evenly on the baking sheet around the salmon.
4. Step 4: Roast salmon and Brussels sprouts in the preheated oven for 15-18 minutes until salmon flakes easily with a fork and Brussels sprouts are tender and caramelized at the edges.
5. Step 5: Serve immediately with 4 lemon wedges to squeeze over the salmon and sprouts for bright acidity.