Balsamic Glazed Salmon over Roasted Brussel Sprouts and Cauliflower

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Balsamic Glazed Salmon over Roasted Brussel Sprouts and Cauliflower

This is another great way to use frozen vegetables.  I have a bag of brussel sprouts and cauliflower in the freezer.  Of course we will be frying up some bacon.  

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  • 4 (5 ounce) salmon fillets, keep skin on
  • 3/4 cup balsamic vinegar
  • 1/4 cup coconut sugar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 4 slices bacon
  • 1 package frozen brussel sprouts, 12 ounce
  • 1 package frozen cauliflower, 12 ounce
  • Fresh or dry herbs for garnish


  1. Preheat oven to 400 degrees F.  Line a large baking sheet with parchment paper. (just makes cleaning a little easier)

  2. In a small sauce pan add in balsamic vinegar, coconut sugar, Dijon mustard, garlic, salt and pepper over low heat.  Whisk while cooking for about 3-4 minutes or until it begins to thicken.  Set aside.

  3. Lay salmon on prepared baking sheet.  Brush 1/2 of the balsamic mixture on the salmon on one side of the baking sheet.  On the other side add the Brussel sprouts and cauliflower. Roast in oven for 12 minutes.  

  4. Meanwhile heat a sauté pan over medium-high heat.  Cook bacon until crispy. Remove bacon and keep fat in pan.  When salmon is done let rest.  

  5. Heat sauté pan again over medium-high heat and add in vegetables.  Cook for just a few minutes and crumble bacon and add into the pan. Coat vegetables with bacon fat.  

  6. To serve divide vegetables on a serving plat then top with salmon.  Brush remaining balsamic glaze. Garnish with fresh Italian herbs.  (dry or fresh)

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