Maple-Mustard Glazed Salmon & Brussels Sprouts Sheet Pan Dinner

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

1. Preheat oven to 425°. Whisk maple syrup, mustard, 1 Tbsp olive oil, vinegar and shallot together in a small bowl. Set aside.
2. 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.
3. Roast salmon and vegetables until fish is flaky and Brussels sprouts are very browned, 18-20 minutes.
4. 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.