This sweet and sour salmon recipe is super easy to follow and absolutely delicious. The combination of honey, sweet and sour sauce, soy sauce, ginger and garlic make for a perfect marinade that will take your salmon to the next level.

To make the marinade, simply combine the wildflower honey, sweet and sour sauce, soy sauce, minced ginger, minced garlic, lime juice and olive oil in a medium bowl. Pour the marinade over the fresh Atlantic salmon filets and let them sit for two hours. This allows the salmon to fully absorb the flavors and become even more delicious.

Preheat your oven to 425° while you line a baking sheet with parchment paper. Place the salmon filets on the lined baking sheet and pour the remaining marinade into a small saucepan. Bake the salmon for 10 minutes, then remove from the oven and brush with the marinade reduction. Bake for an additional 5 minutes, or until the internal temperature reaches 145°.

While the salmon is baking, prepare the roasted brussels sprouts. In a medium bowl, combine the halved brussels sprouts, ground sea salt, ground peppercorn, wildflower honey and olive oil. Transfer the mixture to a baking sheet and bake for 10-15 minutes, or until the Brussels sprouts are tender and lightly browned.

Once the salmon and brussels sprouts are done, top the salmon with the remaining marinade reduction and serve alongside the brussels sprouts. For a finishing touch, garnish with sliced green onions. The combination of the sweet and savory flavors of the salmon and the slightly bitter taste of the brussels sprouts makes for a perfectly balanced meal.

This sweet and sour salmon with roasted brussels sprouts recipe is not only delicious but also packed with healthy nutrients. Salmon is rich in Omega-3 fatty acids, which are great for heart health and brussels sprouts are packed with vitamins and minerals, making them a great source of nutrition. The honey adds a touch of sweetness to the dish, while the soy sauce and ginger provide a nice savory balance.  

Prep Time:  15 minutes   |    Cook Time:  15 minutes   |    Total Time:  30 minutes   |    Yields:  4 servings

Ingredients:

Honey Sweet and Sour Salmon:

• 3 tablespoons  Simply Nature  Organic Wildflower Honey
• ¼ cup  Burman's  Sweet and Sour Sauce
• 2 tablespoons  Burman's  Reduced Sodium Soy Sauce
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 tablespoon lime juice
• ¼ cup  Carlini  Pure Olive Oil
• 2 filets fresh Atlantic Salmon

Roasted Brussels Sprouts:

• 2 cups halved Brussels sprouts, stems removed
• ½ teaspoon ground  Stonemill  Sea Salt Grinder
• ¼ teaspoon ground  Stonemill   Peppercorn Grinder
• 1 tablespoon  Simply Nature  Organic Wildflower Honey
• 1 tablespoon  Carlini  Pure Olive Oil
• 2 green onions, sliced for garnish

Directions:

1. For the Honey Sweet and Sour Salmon: In a medium bowl, combine all ingredients and pour over salmon. Coat evenly and marinate for 2 hours.
2. Preheat oven to 425°.
3. Place salmon on a parchment lined baking sheet and pour remaining marinade into a small saucepan. Bake salmon for 10 minutes. Meanwhile, heat marinade on medium heat until it comes to a simmer.  Simmer for 5 minutes until thickened. Remove salmon from oven and brush with marinade. Bake for another 5 minutes or until internal temperature reaches 145°.
4. For the Roasted Brussels Sprouts: In a medium bowl, combine Brussels sprouts, salt, pepper, honey and oil. Transfer to a baking sheet and bake for 10-15 minutes, until tender and lightly browned.
5. Top salmon with remaining marinade reduction; serve alongside Brussels sprouts. Garnish with sliced green onion.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen