Marinated Sheet Pan Salmon
This marinated sheet pan salmon has tasty brussels sprouts and salmon marinated in sweet and savory balsamic, maple syrup, and spices!
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 426kcal | Carbohydrates: 23g | Protein: 28g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 71mg | Sodium: 177mg | Fiber: 3g | Sugar: 15g