Maple-Mustard Glazed Salmon with Roasted Sweet Potato and Brussels Sprouts
Tender salmon fillets brushed with a sweet and tangy maple-mustard glaze, served alongside caramelized roasted sweet potatoes and Brussels sprouts. This american-inspired seafood ready in about 42 minutes pairs (6 oz each) salmon fillets, maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 3 tbsp maple syrup
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- 2 cups sweet potatoes, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 4 wedges fresh lemon wedges
Instructions
- Step 1: Preheat oven to 425°F. In a bowl, whisk together 3 tbsp maple syrup and 2 tbsp Dijon mustard until smooth to make the glaze.
- Step 2: Toss 2 cups cubed sweet potatoes and 2 cups halved Brussels sprouts with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt. Spread on a baking sheet in a single layer.
- Step 3: Roast the vegetables for 15 minutes, then remove from oven and stir.
- Step 4: Place 4 salmon fillets skin-side down on the baking sheet among the vegetables. Brush each fillet generously with the maple-mustard glaze.
- Step 5: Return to oven and roast everything for an additional 10-12 minutes until salmon is opaque and vegetables are tender and caramelized.
- Step 6: Remove from oven and squeeze fresh lemon wedges over the salmon and veggies before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Mustard Glazed Salmon with Roasted Sweet Potato and Brussels Sprouts take to make?
Total time is about 42 minutes (15 min prep + 27 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Mustard Glazed Salmon with Roasted Sweet Potato and Brussels Sprouts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Maple-Mustard Glazed Salmon with Roasted Sweet Potato and Brussels Sprouts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Mustard Glazed Salmon with Roasted Sweet Potato and Brussels Sprouts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Maple-Mustard Glazed Salmon with Roasted Sweet Potato and Brussels Sprouts?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
