Maple Dijon Salmon with Roasted Brussels Sprouts

This easy sheet-pan dinner pairs tender roasted salmon and caramelized Brussels sprouts with a savory-sweet glaze of maple syrup, Dijon mustard, garlic, and lemon.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 pounds brussels sprouts
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3 tablespoons pure maple syrup
• 2 tablespoons dijon mustard
• 2 cloves garlic
• 1 tablespoon lemon juice
• 4 6-ounce fillets salmon fillets

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment or foil. Trim the Brussels sprouts and halve them lengthwise. (about 5 min) — 425°F
2. Toss the Brussels sprouts with the olive oil, 1/2 teaspoon of the salt, and the pepper. Arrange them cut-side down on the sheet pan and roast for 12 minutes. (about 12 min) — 425°F
3. While the sprouts roast, stir together the maple syrup, Dijon mustard, garlic, lemon juice, and remaining 1/2 teaspoon salt. Pat the salmon dry. (about 3 min) — Room temperature
4. Push the Brussels sprouts to the sides of the pan and place the salmon in the center. Brush the salmon generously with the maple-Dijon glaze, reserving a little for serving. (about 1 min) — 425°F
5. Roast until the salmon flakes easily and reaches 145°F in the thickest part, and the Brussels sprouts are tender and browned, 8 to 12 minutes depending on thickness. Brush with the reserved glaze and serve immediately. (about 10 min) — 425°F