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- 4 salmon fillets (6 oz each) - 2 cups Brussels sprouts, halved - ¼ cup maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 tablespoon fresh lemon juice - 2 cloves garlic, minced - Salt and pepper to taste - 1 teaspoon dried thyme - ½ teaspoon paprika - Fresh parsley for garnish (optional) Gather these ingredients before you start cooking. The salmon and Brussels sprouts are the stars here. They bring great flavors and health benefits. The maple syrup adds sweetness, while Dijon provides a nice tang. Fresh lemon juice brightens the dish, and garlic gives it depth. Using olive oil helps the veggies roast well. The thyme and paprika add warmth and aroma. You can skip the parsley if you don't have it. But it adds a nice touch at the end. By prepping these ingredients, you set yourself up for a smooth cooking experience. Trust me; this dish will impress you and anyone you serve it to! - Preheat the oven to 400°F (200°C). This helps cook the salmon evenly. - Line a large baking sheet with parchment paper. It makes for easy cleanup later. - In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, lemon juice, minced garlic, salt, pepper, thyme, and paprika. - This mixture will add a sweet and tangy flavor to your dish. - Place the salmon fillets on one side of the prepared baking sheet. Season each fillet with a pinch of salt and pepper. - Brush the salmon fillets generously with the marinade. Make sure they are well coated for the best flavor. - Take the halved Brussels sprouts and toss them in the remaining marinade. This will add great taste. - Spread the Brussels sprouts out on the other side of the baking sheet, cut side down. - Roast in the preheated oven for about 15-20 minutes. - Check for doneness by seeing if the salmon flakes easily with a fork. The Brussels sprouts should be tender and caramelized. To ensure even cooking of the salmon and Brussels sprouts, place them on the baking sheet with space between them. This helps hot air circulate. Keep an eye on the roasting time. Aim for about 15-20 minutes. The salmon should flake easily with a fork, and the Brussels sprouts should be tender and slightly caramelized. Pair this dish with rice or quinoa. Both add a nice texture to the meal. They also soak up the maple Dijon sauce well. For a fresh touch, serve lemon wedges alongside. A squeeze of lemon brightens the flavors. Fresh herbs like parsley or chives add color and flavor. A sprinkle of citrus zest can enhance the dish too. For a tasty crunch, consider adding some toasted nuts. They provide a nice contrast to the soft salmon and sprouts. {{image_2}} You can easily switch out the main ingredients if you want. Try using another fish like trout or cod instead of salmon. If you prefer a plant-based option, tofu works great too. For a change in veggies, replace Brussels sprouts with asparagus or green beans. Both options add a fresh twist. The sauce can also change to suit your taste. Instead of Dijon mustard, use whole grain mustard for a whole new flavor. If you like sweetness, honey mustard is a good choice. You can also add spices like cayenne or cumin for some heat. This small change can make a big difference. Want to jazz up this dish? Add citrus slices, like lemon or orange, to the baking sheet. The juice will soak into the salmon and veggies, adding brightness. You can also toss in nuts or seeds for a crunchy texture. Almonds or sunflower seeds are excellent choices. They give a nice contrast to the soft salmon and Brussels sprouts. Store leftovers in an airtight container. This keeps the salmon and Brussels sprouts fresh. They can last in the fridge for up to three days. When storing, try to keep the salmon on top. This prevents the sprouts from getting mushy. To freeze cooked salmon, let it cool first. Place it in a freezer-safe bag. Squeeze out as much air as you can before sealing. For Brussels sprouts, freeze them in a separate bag. They should last for up to three months. When you want to eat them, thaw them overnight in the fridge. Reheat salmon and Brussels sprouts in the oven for the best taste. Preheat the oven to 350°F (175°C). Place them on a baking sheet and cover with foil. Heat for about 10-15 minutes. This keeps them moist. If using the microwave, heat in short bursts. Check every 30 seconds to avoid overcooking. This way, you keep the flavor and texture just right. You can tell when salmon is cooked by looking for a few signs. The flesh will change color from bright pink to a lighter, opaque pink. It should also flake easily with a fork. If you have a thermometer, the internal temperature should reach 145°F (63°C). This means it is safe to eat and will be nice and moist. Yes, you can use frozen salmon! Just make sure to thaw it first. You can do this by placing it in the fridge overnight or using a quick method under cold running water. Frozen salmon may release more water while cooking, so check the doneness carefully. It might take a few extra minutes to cook compared to fresh salmon. This dish pairs well with various sides. Here are some ideas: - Rice or quinoa for a filling base - A simple green salad for freshness - Mashed potatoes for comfort - Roasted sweet potatoes for a sweet touch Yes, this recipe is healthy! Salmon is rich in omega-3 fatty acids, which are great for heart health. Brussels sprouts are high in fiber, vitamins, and minerals. They can help boost your immune system. The use of olive oil adds healthy fats, making this a balanced meal. Enjoy it guilt-free! This recipe for salmon and Brussels sprouts combines tasty ingredients for a rewarding dish. Prepping the marinade and roasting the veggies are key steps for flavor. You can even adjust the recipe with different ingredients or toppings to match your taste. Enjoy the meals you create and share them with loved ones. Keep trying new ideas and have fun in the kitchen!

Sheet-Pan Maple Dijon Salmon with Brussels Sprouts

Enjoy a delicious and healthy meal with this easy Sheet-Pan Maple Dijon Salmon with Brussels Sprouts recipe! In just 30 minutes, you can whip up tender salmon fillets marinated in a delightful maple dijon sauce paired with caramelized Brussels sprouts. Perfect for busy weeknights, this one-pan dish is packed with flavor and nutrients. Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

4 salmon fillets (6 oz each)

2 cups Brussels sprouts, halved

¼ cup maple syrup

2 tablespoons Dijon mustard

2 tablespoons olive oil

1 tablespoon fresh lemon juice

2 cloves garlic, minced

Salt and pepper to taste

1 teaspoon dried thyme

½ teaspoon paprika

Fresh parsley for garnish (optional)

Instructions
 

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, lemon juice, minced garlic, salt, pepper, thyme, and paprika until well combined. This will be your marinade.

      Place the salmon fillets on one side of the prepared baking sheet and season them with a pinch of salt and pepper.

        Brush the salmon fillets generously with the maple Dijon marinade, ensuring they’re well coated.

          Take the halved Brussels sprouts and toss them in the remaining marinade until well coated. Spread them out on the other side of the baking sheet, cut side down.

            Roast in the preheated oven for about 15-20 minutes, or until the salmon flakes easily with a fork and the Brussels sprouts are tender and caramelized.

              Remove the baking sheet from the oven, and let it cool for a couple of minutes.

                For an extra touch, garnish with fresh parsley before serving for color and freshness.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4