Honey-Glazed Salmon with Roasted Brussels Sprouts, Broccolini, and Rice
Sweet, smoky, and perfectly balanced for a nutritious weeknight meal
This recipe combines tender, flaky salmon with lightly roasted Brussels sprouts and broccolini, all drizzled with a sweet-spicy hot honey glaze. Served over a bed of steaming rice and finished with a touch of creamy ranch, it’s a flavorful, well-rounded bowl perfect for lunch or dinner.
Time and Yield
- Preparation time: 15 minutes
- Cooking time: 20–25 minutes
- Total time: 35–40 minutes
- Yield: 2–3 servings
Ingredients
Salmon:
- 1 pound salmon fillets, skin removed if necessary, cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Vegetables:
- 10 ounces broccolini, trimmed
- 12 ounces Brussels sprouts, trimmed and halved (about 2.5 cups)
Other:
- 1/2 cup hot honey (homemade or store-bought)
- 4 cups hot cooked rice (white, brown, or jasmine rice works)
- Creamy ranch dressing, for garnish
Equipment
- Baking sheet lined with parchment paper
- Large mixing bowl
- Spoon or spatula for tossing
- Knife and cutting board
- Oven mitts
Step 1: Preheat Oven
- Preheat your oven to 400°F (204°C).
- Line a sheet pan with parchment paper for easy cleanup and even roasting.
Step 2: Roast the Vegetables
- Place the Brussels sprouts and broccolini into a large mixing bowl.
- Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.
- Spread the vegetables evenly onto the prepared sheet pan.
- Roast for 12 minutes, flipping or tossing halfway through to ensure even browning.
The vegetables should begin to caramelize slightly while retaining a bit of crunch.
Step 3: Prepare the Salmon
- Remove skin from salmon if needed and cut into uniform 1-inch cubes.
- Place the salmon in a bowl and drizzle with 1 tablespoon olive oil.
- Season evenly with smoked paprika, garlic powder, salt, and black pepper.
- Gently toss to coat the salmon cubes without breaking them.
Step 4: Combine Salmon and Vegetables
- After the vegetables have roasted for 12 minutes, remove the sheet pan from the oven.
- Push the vegetables to one side of the pan.
- Arrange the salmon cubes on the other side.
- Drizzle 1 1/2 tablespoons of hot honey over both the salmon and the vegetables for a subtle sweet-spicy glaze.
- Return the sheet pan to the oven and roast for an additional 8 minutes, or until the salmon flakes gently with a fork. The internal temperature should reach about 140°F (60°C).
Step 5: Assemble the Bowls
- Spoon hot cooked rice into serving bowls, about 1 cup per person.
- Portion the roasted salmon, Brussels sprouts, and broccolini on top of the rice.
- Drizzle additional hot honey if desired for more sweetness and heat.
- Add a small drizzle of creamy ranch for a cooling contrast to the spicy-sweet glaze.
Serving Suggestions
- Serving Size (per bowl): 3 oz salmon, 3 oz Brussels sprouts, 2 oz broccolini, ¾ cup cooked rice, 1 tablespoon ranch, 1 tablespoon hot honey
- Pair with a light green salad, steamed vegetables, or roasted sweet potatoes for a complete meal.
- This dish works well for meal prep; simply store components separately and reheat gently in the oven or microwave.
Macros & Nutrition (per serving)
- Calories: 477 kcal
- Carbohydrates: 74 g
- Protein: 26 g
- Fat: 9 g
- Saturated Fat: 1 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 4 g
- Cholesterol: 50 mg
- Sodium: 542 mg
- Potassium: 790 mg
- Fiber: 4 g
- Sugar: 31 g
- Vitamin A: 1748 IU
- Vitamin C: 110 mg
- Calcium: 97 mg
- Iron: 3 mg
