Sheet Pan Honey-Mustard Glazed Salmon with Roasted Brussels Sprouts

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

An easy sheet pan dish featuring honey-mustard glazed salmon paired with caramelized Brussels sprouts, perfect for a quick yet elegant dinner. This American-inspired holiday recipe, ready in about 40 minutes, pairs salmon fillets, Brussels sprouts, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 fillets (6 oz each), skin on salmon fillets
1 pound, trimmed and halved Brussels sprouts
3 tbsp Dijon mustard
2 tbsp honey
3 tbsp, divided olive oil
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
for serving lemon wedges

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 400°F. On a large rimmed baking sheet, toss 1 pound halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread in an even layer and roast for 15 minutes.
Step 2: Meanwhile, in a small bowl, whisk together 3 tablespoons Dijon mustard and 2 tablespoons honey until smooth.
Step 3: Remove the baking sheet from oven and push Brussels sprouts to one side. Place 4 salmon fillets skin-side down on the empty side and brush each fillet generously with the honey-mustard glaze.
Step 4: Drizzle the remaining 1 tablespoon olive oil and season the salmon with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Step 5: Return the pan to the oven and roast for 12-15 minutes, until the salmon flakes easily with a fork and Brussels sprouts are caramelized.
Step 6: Serve immediately with lemon wedges for squeezing over the salmon and vegetables.