Description
This Sheet Pan Maple Dijon Salmon with Roasted Brussels Sprouts is a quick and satisfying meal that combines rich flavors and textures. Perfect for busy weeknights, it offers a delightful balance of sweet and tangy that will lift your spirits.
Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin-on or skinless
- 1/4 cup Dijon mustard
- 1/4 cup pure maple syrup
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- Fresh parsley, for garnish (optional)
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your salmon and Brussels sprouts roast evenly and get that lovely caramelization.
- On a large sheet pan, place the trimmed and halved Brussels sprouts. Drizzle with 2 tablespoons of olive oil, then sprinkle with garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Toss everything to coat evenly. Spread them out in a single layer to ensure they roast properly.
- Place the Brussels sprouts in the preheated oven and roast for 15 minutes. You want them to start becoming tender and slightly browned at the edges.
- While the Brussels sprouts are cooking, prepare the maple Dijon glaze. In a mixing bowl, whisk together 1/4 cup Dijon mustard, 1/4 cup pure maple syrup, 2 tablespoons olive oil, minced garlic, fresh lemon juice, and a pinch of salt and black pepper. This will create a glossy and flavorful marinade for the salmon.
- After 15 minutes, remove the sheet pan from the oven. Push the Brussels sprouts to the sides to create space in the center for the salmon.
- Season the salmon fillets with salt and black pepper, then place them skin-side down (if applicable) in the center of the pan. Generously spoon the maple Dijon glaze over each fillet, ensuring they are well-coated.
- Return the sheet pan to the oven and roast everything together for an additional 12-15 minutes. The salmon should be cooked through and flake easily with a fork, while the Brussels sprouts should be tender and caramelized.
- Once done, remove the pan from the oven and let it rest for a few minutes. This allows the flavors to meld and the salmon to finish cooking slightly.
- Garnish with fresh parsley, if desired, then serve immediately. Enjoy the delightful combination of flavors and textures!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with Brussels sprouts
- Calories: 450
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 80 mg
Keywords: Do not overcrowd the sheet pan. Use a high-quality olive oil for both the glaze and seasoning the Brussels sprouts. Monitor the salmon closely during the last few minutes of cooking to avoid overcooking. If you prefer a more intense flavor, marinate the salmon in the maple Dijon glaze for about 30 minutes before roasting.