Recipes

Maple-Mustard Glazed Salmon & Brussels Sprouts Sheet Pan Dinner

Maple syrup and mustard make a delicious sweet and savory pairing, creating a simple glaze for this easy salmon & brussels sprouts sheet pan dinner. Save the leftover glaze to spoon over the salmon and roasted Brussels sprouts! This recipe makes a light dinner for four, but serve it with your choice of starch, such as rice, polenta, or mashed potatoes or cauliflower for a more substantial meal.

Recipe and photos by Maren Ellingboe

Ingredients

3 Tbsp maple syrup or honey
3 Tbsp whole-grain Dijon mustard
1 lb salmon, cut into 4 4-oz fillets
1 ½ lbs Brussels sprouts, trimmed & cut in half (if you don’t have Brussels sprouts, you can use broccoli or any type of squash)
3 Tbsp olive oil, divided
1 Tbsp apple cider vinegar
1 small shallot or 1/2 an onion, chopped
Kosher salt
Ground pepper

Instructions

Preheat oven to 425°. Whisk maple syrup, mustard, 1 Tbsp olive oil, vinegar and shallot together in a small bowl. Set aside.
Toss Brussels sprouts with olive oil and a sprinkle of salt and pepper in a large bowl. Place salmon on a rimmed baking sheet, and arrange Brussels sprouts cut-side down around fillets. Brush salmon generously with maple-mustard sauce and season with salt and pepper. Reserve remaining sauce.
Roast salmon and vegetables until fish is flaky and Brussels sprouts are very browned, 18-20 minutes.
Serve with remaining sauce, accompanied by rice or polenta if desired.

Recipe Notes and Variations

Though salmon and Brussels sprouts pair particularly well together, this roasting technique also works well for other cruciferous vegetables—try it with broccoli, cauliflower, or romanesco for a different take!
If you liked this Salmon & Brussels Sprouts Sheet Pan Dinner, try our other easy weeknight dinners: Sheet Pan Chipotle Chicken with Lime Yogurt and Roasted Cauliflower and Meatball Sheet Pan Dinner.