Brown Sugar Baked Salmon and Vegetables
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Easy Sheet Pan Brown Sugar Baked Salmon and Vegetables, a light southern dinner you can enjoy any time of year!
We eat salmon at least two or three times a month. We never get tired of moist tender salmon fillets, dressed in all sorts of herbs and spices. It’s a high-protein meal the whole family enjoys and I can feel good about serving.
Today’s Brown Sugar Baked Salmon and Vegetables is a savory-sweet sheet pan dinner I recently tried from my friend Robyn Stones’s new cookbook, Add A Pinch, named after her popular recipe blog.
It’s simple to make and packed with flavor!
Robyn’s Add A Pinch Cookbook was just released in book stores and on Amazon. It’s filled with true southern favorites you can make in a hurry, as well as updated lighter renditions of traditionally heavy meals.
I loved reading the stories behind Robyn’s recipes, as well as the in-depth cooking notes, and the tips for turning leftovers into something new and tasty!
The stunning photos are the perfect complement to this deliciously appealing book of down home meals.
And we all loved this simple Sheet Pan Brown Sugar Baked Salmon with Vegetables recipe from the Add A Pinch Cookbook. It’s light and healthy with a touch of decadence from the brown sugar glaze.
To make Brown Sugar Baked Salmon with Vegetables, start by cutting yellow squash, zucchini, and onions into thin slices. I did this with a mandolin slicer.
Lay a large salmon fillet on a baking sheet and spread the veggies around it.
Bake the salmon for 10 minutes. Then spread a mixture of brown sugar and stone ground mustard over the salmon. Bake for a few more minutes.
See how easy that was?
Robyn is a master at creating simple fool-proof recipes that will dazzle your dinner table.
For more recipes like this, you’ve got to get your hands on the Add A Pinch cookbook!
Brown Sugar Baked Salmon and Vegetables
- 2 pound whole salmon fillet
- 3 medium yellow squash, thinly sliced
- 2 medium zucchini, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup dark brown sugar, packed
- 1 1/2 teaspoons stone ground mustard
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper or foil.
- Place the salmon, skin side down, on the baking sheet.
- Arrange the vegetables alongside the salmon around the edges of the baking sheet. Drizzle the vegetables with olive oil. Sprinkle the salmon and vegetables with salt and pepper. Cover the fish and vegetables with another piece of parchment paper or foil. Bake for 10 minutes.
- Meanwhile in a small bowl, combine the brown sugar and stone ground mustard. Remove the salmon from the oven and remove the top piece of parchment paper. Spread the brown sugar mixture over the top of the salmon. Place the pan back in the oven and bake until the thickest part reaches 135 degrees F, about 15 minutes.
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We’ve been making this with Brussels sprouts cut in half. I add a bit of water around the Brussels sprouts so they can steam while cooking with the fish.
My name is Debbie, I need to start eating gluten free because of severe stomach issues I did it one time about six years ago completely recommended by my doctors gastrologist. And I did not stick to it this time I have to do it so I need all the recipes or I can make this a lifestyle now thank you all very much for being here for me sincerely Debbie
Wow! Very tasty. Definitely a keeper!
Such a great idea to dress up my salmon!
What an amazing way to do salmon!
This looks SO delicious!!
Always looking for new salmon recipes! YUM!
I love that cookbook!
I can’t wait to try this!
This Brown Sugar Baked Salmon is one of those dishes I can eat over and over….so delicious and so simple to make!
I so appreciate you sharing this – and love the gorgeous photos and kind review you gave for the book! It means so much to me!
I hope you enjoy the rest of the recipes in the cook book as much my family and I do!
Thanks so much!!!