Step 1

Remove salmon from refrigerator and let it start to come to room temperature.

Step 2

Preheat oven to 400F/200C. Spray sheet pan with non-stick spray or lightly brush with olive oil.

Step 3

Trim Brussels Sprouts and cut in half. (We used one pound for four servings, but if you really like Brussels Sprouts you can fit a bit more than that on the sheet pan.)

Step 4

Toss the cut up Brussels Sprouts with olive oil, salt and pepper.

Step 5

Spread them out on the sheet pan with the cut side facing down.

Step 6

Roast Brussels Sprouts about 14 minutes while you prepare the salmon.

Step 7

If you're using frozen salmon that's been thawed, put it between a double layer of paper towels and press on the towels to absorb excess water.

Step 8

Rub salmon with olive oil and season generously with Szeged Fish Rub (affiliate link) or your favorite fish seasoning.

Step 9

Mix together balsamic vinegar, soy sauce, fresh-squeezed lime juice, and garlic powder to make the glaze.

Step 10

After 14 minutes, remove Brussels Sprouts from the oven and use a fork to turn them over. Push them down to one end of the sheet pan and add the salmon fillets.

Step 11

Brush salmon and Brussels Sprouts with the Balsamic-Soy-Lime glaze.

Step 12

Put sheet pan back in the oven and cook about 10 minutes more, or until salmon feels barely-firm to the touch and Brussels Sprouts are done to your liking.

Step 13

Serve hot.