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Baked Salmon with Sweet Potato and Brussel Sprouts


Baked Salmon with Sweet Potato and Brussel Sprouts

Bri Garrett

Words and Photos by Michaela Mazure

I love salmon. It’s full of Omega-3 (the healthy kind of fat!), it can be prepared in so many different ways, and it can handle so many different flavor profiles so you can experiment with new seasonings and sauces every time you make it! Honestly, could you ask for a more perfect fish?

My love for salmon has grown even more since being at school. Now that I live off-campus and make my own meals, chicken is normally my go-to protein because it’s easy and inexpensive. When I saw the salmon on sale at Trader Joe’s, I got so excited. Literally. I gasped and grabbed it so fast that the people around me started staring. No shame though.

I made this recipe so that I could have half for dinner one day and half for lunch the next (cook once, eat twice, am I right?). If you need more than two servings, just adjust the ingredient amounts accordingly.



  • ¾ lb Salmon

  • 1 Tablespoon Reduced Sodium Soy Sauce

  • 1 Tablespoon Honey

  • 1 teaspoon of Minced Garlic

  • 2 Medium Sweet Potatoes

  • ½ lb Brussel Sprouts

  • Olive Oil

  • Cinnamon

  • Salt & Pepper


Make the Marinade:

  • Combine the soy sauce, honey, minced garlic, salt, and pepper in a shallow dish. Place the salmon skin side up so that the fish soaks up the flavor, and marinate in the fridge for at least 30 minutes (the longer the better!).

Prep the Veggies:

  • Preheat the oven to 375 degrees F.

  • While the fish marinades, chop up the sweet potatoes and brussel sprouts and place them on the same baking sheet, but keep them separate. (You can use two separate baking sheets, but who wants to clean more than they have to?)

  • Drizzle olive oil over all the veggies and add salt. Then add cinnamon to the sweet potatoes, and pepper to the brussel sprouts. (I only made enough sweet potatoes for one, but if you use 2 large ones you’ll have enough for two people!)


Get Cookin'!

  • Wrap the Salmon in foil, making sure to seal it tight so that the excess marinade doesn’t drip out. I put my salmon directly on the oven rack, but if you have space on the baking sheet with the vegetables, you can put it there too.

  • Roast everything for 25-30 minutes depending on the thickness of the fish and how well-down you like your veggies. For me, if the brussel sprouts don’t have that hint of burntness, they’re not done.

  • Serve and Enjoy!

Pro Tips!

  • Salmon is also great pan-seared, smoked, and poached!

  • I chopped my sweet potatoes into cubes, but they’re also great as fries or medallions.

  • The cinnamon is totally optional -- it just reminds me of Thanksgiving which is why I love it. The sweet potatoes will also taste great with just some salt and pepper.