Healthy Living Dinner Recipe
Hot Honey Salmon Sheet Pan Dinner
Hot honey is on everything right now, from pizza to fried chicken, and for good reason. That sweet and spicy drizzle is addictive. We put it where it does the most good: brushed over wild salmon and roasted on one sheet pan with crispy, caramelized Brussels sprouts. You get a restaurant-worthy, omega-3 rich dinner on the table in about 30 minutes, with just one pan to wash.
The crispy sprouts secret: Place the Brussels sprouts cut side down on a preheated sheet pan and give them a 15 minute head start before the salmon goes in. Direct contact with the hot pan is what makes them deeply golden and crispy instead of steamed.
Ingredients
- ✓ 4 wild-caught salmon fillets (5 to 6 ounces each), skin on or off
- ✓ 1 pound Brussels sprouts, trimmed and halved
- ✓ 1 small red onion, cut into wedges
- ✓ 3 tablespoons avocado oil or extra virgin olive oil, divided
- ✓ Sea salt, black pepper and ½ teaspoon garlic powder
- ✓ Hot honey glaze: 2 tablespoons raw honey, ½ to 1 teaspoon red pepper flakes, 1 tablespoon apple cider vinegar
- ✓ 1 tablespoon coconut aminos and 1 garlic clove, finely grated
- ✓ To finish: ¼ cup toasted pecans, lemon wedges and fresh parsley or green onion
Make your own hot honey
Warm ¼ cup raw honey with 1 teaspoon red pepper flakes and a sliced fresno chili for 5 minutes over low heat, then stir in a splash of apple cider vinegar. It keeps in a jar for weeks.
How to Make It
- 1Heat the panPlace a large sheet pan in the oven and preheat to 425°F.
- 2Start the sproutsToss the Brussels sprouts and onion with 2 tablespoons of oil, salt, pepper and garlic powder. Carefully spread them on the hot pan, cut side down, and roast 15 minutes.
- 3Mix the glazeWhisk the honey, red pepper flakes, apple cider vinegar, coconut aminos and grated garlic in a small bowl.
- 4Add the salmonPush the vegetables to the sides, add the salmon in the center, brush with the remaining oil and season with salt and pepper. Brush half the glaze over the salmon.
- 5Roast and drizzleRoast 10 to 12 minutes until the salmon flakes easily. Drizzle with the remaining glaze, scatter the pecans and herbs, and serve with lemon wedges.
Make It Your Way
Milder Heat
Use just a pinch of red pepper flakes, or swap in smoked paprika for warmth without the burn.
Lower Sugar
Use 1 tablespoon of honey and a few drops of monk fruit for the same sticky glaze with less sugar.
Salmon Bowls
Flake the salmon over cauliflower rice or quinoa with avocado and sprouts for lunch bowls.
Swap the Veggies
Broccoli, sweet potato cubes or green beans all roast beautifully alongside the salmon.
Why This Dinner Works
- Wild salmon: One of the richest food sources of omega-3 fatty acids, EPA and DHA, which support heart and brain health.*
- Brussels sprouts: A cruciferous vegetable packed with fiber, vitamin C and vitamin K.
- Raw honey: A little goes a long way for a sweet, sticky glaze with real-food flavor.
- Pecans: Add crunch, healthy fats and minerals like magnesium and zinc.
Dr. Colbert’s Healthy Living Tips
Choose wild-caught. Look for wild Alaskan salmon such as sockeye or coho rather than farmed salmon when you can.
Do not overcook it. Pull salmon when the center is just opaque and flakes easily. It keeps cooking for a minute on the pan.
Aim for fish twice a week. Fatty fish a couple of times a week is one of the easiest healthy habits to build.
✦ From Dr. Colbert’s Table
Fish and honey are two of the oldest foods in Scripture. After His resurrection, Jesus sat down and shared this very meal with His disciples. Every time we gather around simple, good food, we can remember that He meets us in ordinary moments.
“So they gave Him a piece of a broiled fish and some honeycomb. And He took it and ate in their presence.” (Luke 24:42 to 43, NKJV)
Omega-3 Every Day
Not a Fish Lover Every Day?
Dr. Colbert’s Wild Alaskan Salmon Omega-3 delivers EPA and DHA from wild salmon oil to support heart, brain and joint health on the days fish is not on the menu.*
Storage
Store leftover salmon and vegetables in an airtight container in the refrigerator for up to 3 days. Enjoy cold over salad greens, or reheat gently in a 300°F oven so the salmon stays moist.
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