Sheet Pan Salmon with Fall Veggies
This simple salmon, sweet potato, and Brussels sprouts sheet pan is a perfect savory fall dish.
Servings: 4 servings
Ingredients
- 4 6 oz. Omaha Steak Faroe Island Salmon Fillets thawed
- 2 medium sweet potatoes, peeled and diced
- 2 cups Brussels sprouts, blanched and halved
- 3 sprigs rosemary, torn
- 2 shallots, thinly sliced
- 2 cloves of garlic, thinly sliced
- 5 tablespoons extra virgin olive oil, divided
- Salt, to taste
- Pepper, to taste
- 2 tablespoons pure maple syrup
- 2 teaspoons Dijon mustard
- 1/2 teaspoon smoked paprika
- 1 firm red apple, diced
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- On a large baking sheet, add and toss sweet potatoes, Brussels sprouts, rosemary, shallots, garlic, salt, pepper, and 2 tablespoons olive oil.
- Roast for 20 minutes while preparing dressing.
- In a small mixing bowl, whisk together remaining olive oil, maple syrup, Dijon, paprika, salt, and pepper.
- Add apple and cranberries to baking sheet.
- Add salmon to baking sheet and drizzle with prepared sauce.
- Bake for an additional 12 to 15 minutes, until salmon is cooked through and reaches an internal temperature of 145 degrees Fahrenheit.