Baked Sriracha-Honey Glazed Salmon with Quinoa and Brussels Sprouts

Flaky salmon fillets coated in a vibrant sweet and spicy sriracha-honey glaze, served alongside fluffy quinoa and caramelized roasted Brussels sprouts, offering a burst of diverse flavors.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4.5
• Cuisine: East Asian
• Difficulty: Medium
• Cost: $6.94/serving

Dietary

• Dairy-Free
• Nut-Free
• High-Fiber
• High-Protein
• Pescatarian

Tags

• bake
• roast
• healthy
• spicy
• sweet
• savory

Ingredients

• 4 salmon fillets (6-ounce)
• 0.25 cup honey
• 2 tablespoon sriracha
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger (freshly grated)
• 2 clove garlic (minced)
• 1.5 cup quinoa (uncooked)
• 3 cup water
• 1.5 pound Brussels sprouts (trimmed and halved)
• 2 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1/4 cup of honey, 2 tablespoons of sriracha, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of grated fresh ginger, and 2 minced garlic cloves. Set aside half of the glaze for serving.
3. Toss 1 1/2 pounds of Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer on the prepared baking sheet.
4. Roast the Brussels sprouts for 10-12 minutes.
5. While Brussels sprouts are roasting, cook 1 1/2 cups of uncooked quinoa: Rinse quinoa thoroughly. In a saucepan, combine quinoa with 3 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
6. After the initial Brussels sprouts roasting, remove the baking sheet from the oven. Place the 4 salmon fillets on the same baking sheet, nestled among the sprouts. Brush the salmon liberally with the remaining half of the glaze.
7. Return the baking sheet to the oven and bake for another 12-15 minutes, or until the salmon is cooked through and flaky, and the Brussels sprouts are tender-crisp.
8. Serve the glazed salmon and roasted Brussels sprouts immediately alongside the cooked quinoa. Drizzle with the reserved glaze if desired.

Notes

For easy cleanup, ensure your baking sheet is well-lined with parchment paper. Leftover salmon is delicious cold in salads the next day. Adjust sriracha to your preferred heat level.

Nutrition (per serving)

• Calories: 530
• Protein: 40.5 g
• Carbohydrates: 48.2 g
• Fat: 20.8 g
• Fiber: 10.6 g
• Sodium: 760 mg
• Saturated Fat: 3.4 g
• Sugar: 19.1 g
• Cholesterol: 82 mg