Pan-Seared Salmon with Maple-Dijon Glaze and Roasted Brussels Sprouts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender salmon fillets glazed with a sweet and tangy maple-Dijon sauce paired with caramelized roasted Brussels sprouts. This American-inspired St. Patrick’s Day recipe, ready in about 40 minutes, pairs 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.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 2 minced garlic cloves. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
  2. Step 2: In a small bowl, whisk together 3 tbsp maple syrup and 2 tbsp Dijon mustard until smooth.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp salt and 1/4 tsp black pepper. Place skin-side down and sear for 4-5 minutes until edges are crispy.
  4. Step 4: Flip salmon and brush tops generously with the maple-Dijon glaze. Cook for another 3-4 minutes until salmon is cooked through and glaze is sticky.
  5. Step 5: Serve the salmon alongside the roasted Brussels sprouts, garnished with 4 lemon wedges for squeezing.

Related recipes