This marinated sheet pan salmon has tasty Brussels sprouts and salmon marinated in sweet and savory balsamic, maple syrup, and spices!
Is there a way to serve up an impressive-looking, delicious dinner that’s easy to make, with little cleanup? There sure is!
This marinated sheet pan salmon uses one sheet pan to bake up yummy brussels sprouts and salmon, both sharing a marinade of balsamic vinegar, maple syrup, brown sugar, and spices.
An added garnish of ruby pomegranate seeds makes the entire meal sparkle; your guests will be wowed!
It’s so easy, you can make this on a weekday, or serve it up to guests on a weekend. Trust me, this marinated sheet pan salmon will be on rotation in your house this holiday season!
Table of Contents
Ingredients for marinated sheet pan salmon
- Salmon – A meaty, savory fish packed with omega-3s.
- Brussels sprouts – A delicious veggie that will roast perfectly alongside the salmon.
- Pomegranate seeds – These are added after the cooking process and give the dish a burst of fresh sweetness.
- Orange juice – Orange juice will give us a sweet and fresh citrus flavor.
- Balsamic vinegar – Balsamic vinegar is sweet and when baked will concentrate and become thick and luscious.
- Maple syrup – This will add a slightly smoky sweetness to the marinade.
- Brown sugar – Brown sugar has a deep molasses flavor.
- Olive oil – This is the fat of choice to help add moisture and crisp up and cook the veggies and the salmon.
- Spices – Grated ginger, oregano, and garlic powder will add earthiness to the dish.
- Kosher salt and black pepper – Necessary ingredients to properly season the dish so all of the flavors are able to shine through.
If you’re not a fan of brussels sprouts, don’t worry! There are a lot of options you could use instead of the brussels sprouts that will cook in the same amount of time:
- Broccoli crowns
Adding some spice
If you’d like to spice things up in this dish, feel free to add a pinch of cayenne pepper or some red pepper flakes to the marinade.
Storage and leftovers
Any leftovers of this marinated sheet pan salmon can be stored in an airtight container and kept in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe dish covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More sheet pan dinners
- Love sweet and savory? Try my Sheet Pan Chicken and Apples.
- Want more salmon? Try my Sheet Pan Lemon Salmon.
- Need some ideas for the holidays? Try my Sheet Pan Christmas Dinner.
- Looking for an easy turkey day meal? Try my Sheet Pan Thanksgiving Dinner.
Marinated Sheet Pan Salmon
- 1/4 cup orange juice freshly squeezed
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon oregano
- Kosher salt to taste
- Black pepper to taste
- 1 pound brussels sprouts trimmed and halved
- 1 pound wild-caught salmon filet skin on
- 2 tablespoons pomegranate arils seeds
- Preheat your oven to 425 degrees F.
- In a pyrex or dish, whisk together the orange juice, balsamic vinegar, extra virgin olive oil, maple syrup, brown sugar, garlic powder, grated ginger, and oregano, set aside.
- On a large-rimmed baking sheet, toss the brussels sprouts with 1 tablespoon of the marinade and then spread them evenly across the sheet. Parchment paper is helpful for cleanup but not necessary.
- Bake for 15 minutes.
- Add the remainder of the marinade to the salmon and set aside while the Brussels finish.
- Remove the brussels sprouts after 15 minutes and scoot them to the sides of the baking sheet, keeping them from overlapping if possible.
- Add the salmon to the center of the sheet and return to the oven for 15-20 minutes or until the internal temperature of the salmon is 145 degrees F.
- Remove from the oven, scatter with Pomegranate seeds and serve.