Sheet Pan Salmon with Brussels Sprouts and Pancetta

Make the apple cider reduction by simmering the apple cider and a small bunch of thyme until there is 1/4 cup of liquid left.


Marinate the salmon with avocado oil, soy sauce and garlic.


Trim the stems of the brussels sprouts, remove the outer leaves and cut them in half.


Add brussels sprouts pancetta to the pan and toss with olive oil, salt and pepper, and then roast in the oven for 12 minutes.


While the brussels sprouts are roasting, peel and cut the apples into a large dice and toss them with olive oil, salt and pepper.


Next, add the apples and marinated salmon and return to the oven for another 8 minutes.


Bread bun

Beginner Bread Recipe

White Homemade Bread

Sour French Baguette

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