Coconut Sugar Baked Salmon & Roasted Veggies

An easy sheet pan dinner featuring tender salmon coated in a sweet and smoky Big Tree Farms Brown Coconut Sugar rub, roasted alongside sweet potatoes, Brussels sprouts, and onion. A simple, cozy dinner with caramelized edges and plenty of flavor.

INGREDIENTS

Salmon

4 salmon fillets, about 6 oz each
1 tbsp olive oil
1 tbsp Big Tree Farms Brown Coconut Sugar
1 tsp lemon zest
1 tsp smoked paprika
1/2 tsp fine sea salt
1/2 lemon, cut into wedges

Roasted Vegetables

1 large sweet potato, cut into small cubes
2 cups Brussels sprouts, trimmed and halved
1 medium onion, cut into wedges
1 1/2 tbsp olive oil
Salt and freshly ground black pepper, to taste

INSTRUCTIONS

Preheat oven to 400°F. Line or lightly grease a large rimmed baking sheet.
Add the sweet potato, Brussels sprouts, and onion to the baking sheet. Toss with olive oil, salt, and pepper, then spread into an even layer. Roast for 15–20 minutes.
Meanwhile, combine the Big Tree Farms Brown Coconut Sugar, lemon zest, smoked paprika, and salt in a small bowl.
Pat the salmon fillets dry and lightly rub with olive oil. Sprinkle the coconut sugar mixture over the salmon and gently rub it into each fillet.
Remove the vegetables from the oven and toss. Make space on the baking sheet and add the salmon, skin-side down.
Return the sheet pan to the oven and bake for another 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender and caramelized around the edges.
Serve immediately with fresh lemon wedges for squeezing over the salmon and vegetables.

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