Weekday Sheet Pan Pecan Crusted Salmon (prep time 5 min, cook time 30 min, makes 8 servings)


  • 8, 4 to 6 ounce salmon fillets, skins removed
  •  4 tbsp. olive oil, divided
  • 2/3 cup raw pecan pieces
  • 2 lbs. Brussels sprouts, halved
  • 1 tsp. each garlic powder and Italian seasoning
  • 1 cup raw pecan halves
  • 1 1/2 cup balsamic vinegar
  • 4 tbsp. honey


  1. Preheat oven to 400 and lightly grease a large baking sheet pan. Place chopped pecans in a wide, shallow dish.
  2. Season salmon fillets with salt and pepper and brush top sides with about 2 tbsp. of the olive oil. Press salmon fillets top-side down into the finely chopped pecans to coat. Arrange salmon fillets in the center of the prepared baking sheet.
  3. In a medium bowl, combine Brussels sprouts, remaining olive oil, garlic powder, Italian seasoning, pecan halves, and salt and pepper to taste. Toss to combine, then transfer to the sheet pan in a single layer. Bake 15-18 minutes until Brussels are tender and salmon is cooked.
  4. While salmon is baking, in a medium sauce pan bring balsamic vinegar to a boil and stir about 10 minutes until liquid is reduced by half. Remove from heat, stir in honey, and allow to cool until ready to serve. Drizzle over salmon and Brussels sprouts just before serving.