Sheet Pan Maple-Dijon Glazed Salmon with Roasted Brussels Sprouts

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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 developed and reviewed.

Oven-roasted salmon glazed with a sweet and tangy maple-Dijon sauce, paired with caramelized Brussels sprouts for a balanced, effortless dinner. This American-inspired sheet-pan recipe, ready in about 28 minutes, pairs salmon fillets, Brussels sprouts, halved, maple syrup 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: 18 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
1 lb Brussels sprouts, halved
3 tbsp maple syrup
2 tbsp Dijon mustard
3 tbsp olive oil
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
4 lemon wedges

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

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Instructions

Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper. Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Spread in a single layer on one side of the pan.
Step 2: In a small bowl, whisk together 3 tbsp maple syrup and 2 tbsp Dijon mustard to create the glaze.
Step 3: Place 4 salmon fillets skin-side down on the opposite side of the sheet pan. Brush each fillet generously with the maple-Dijon glaze.
Step 4: Drizzle remaining 1 tbsp olive oil over the salmon and Brussels sprouts. Roast everything for 15-18 minutes until salmon is opaque and flakes easily with a fork, and Brussels sprouts are tender and caramelized.
Step 5: Remove from oven, squeeze fresh juice from 4 lemon wedges over salmon and Brussels sprouts, and serve immediately.