Sheet Pan Maple Dijon Salmon and Brussels Sprouts

Maple Dijon salmon roasts alongside caramelized Brussels sprouts for an easy one-pan dinner ready in about 35 minutes.

Prep: 10 min · Cook: 27 min · Yield: 4 · Method: Oven

Ingredients

• 1.25 lb salmon fillet
• 1 lb brussels sprouts
• 2 tbsp maple syrup
• 2 tbsp dijon mustard
• 1 tbsp olive oil
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 0.5 tsp garlic powder

Cooking instructions

1. Heat the oven to 425°F. Trim the Brussels sprouts and halve them lengthwise. Toss them with the olive oil, 1/2 teaspoon kosher salt, black pepper, and garlic powder on a rimmed sheet pan, arranging them cut-side down. (about 5 min) — 425°F
2. Roast the Brussels sprouts for 15 minutes, until the cut sides are browned and the centers are beginning to soften. (about 15 min) — 425°F
3. Stir the maple syrup and Dijon mustard together. Pat the salmon dry, season with the remaining 1/4 teaspoon kosher salt, and brush the maple-Dijon glaze over the top. (about 3 min)
4. Nestle the glazed salmon among the Brussels sprouts. Roast for 10 to 12 minutes, until the salmon reaches 145°F in the thickest part and flakes easily. (about 12 min) — 425°F
5. Let the salmon rest for 3 minutes, then serve with the roasted Brussels sprouts. (about 3 min)