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 Maple-Mustard Glazed Salmon & Brussels Sprouts Sheet Pan Dinner

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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*

  • Kosher salt

  • Ground pepper

  • 1 lb salmon, cut into 4 4-oz filets*

    *Ingredient available to add to your Imperfect box


  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 filets. 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 romesco for a different take!