Maple-Mustard Glazed Salmon & Brussels Sprouts Sheet Pan Dinner
Recipe and photos by Maren Ellingboe
Maple syrup and mustard make a delicious sweet and savory pairing, creating a simple glaze for salmon in this easy 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.
3 Tbsp maple syrup
3 Tbsp whole grain Dijon mustard*
3 Tbsp olive oil, divided*
1 Tbsp apple cider vinegar*
1 small shallot, chopped*
1 ½ lbs Brussels sprouts, trimmed & cut in half*
1 lb salmon, cut into 4 4-oz filets*
*Ingredient available to add to your Imperfect box
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 filets. 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 romesco for a different take!