Sheet Pan Maple-Dijon Salmon with Roasted Brussels Sprouts
Oven-roasted salmon fillets glazed with a sweet and tangy maple-Dijon sauce, paired with caramelized Brussels sprouts. This american-inspired seafood ready in about 35 minutes pairs 6 oz each salmon fillets, halved Brussels sprouts, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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
- 1 lb, halved Brussels sprouts
- 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, for serving lemon wedges
Instructions
- Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp maple syrup, 2 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until smooth.
- Step 2: On a large rimmed baking sheet, toss 1 lb halved Brussels sprouts with 2 tbsp olive oil and a pinch of salt. Spread them in an even layer and roast for 10 minutes.
- Step 3: Remove the baking sheet from the oven and push Brussels sprouts to the sides. Place 4 salmon fillets skin-side down in the center and brush each with the maple-Dijon glaze.
- Step 4: Drizzle remaining 1 tbsp olive oil over the salmon and return the sheet to the oven. Roast for an additional 12-15 minutes until the salmon is opaque and flakes easily with a fork, and the Brussels sprouts are browned around the edges.
- Step 5: Serve salmon and Brussels sprouts with fresh lemon wedges for squeezing over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Maple-Dijon Salmon with Roasted Brussels Sprouts take to make?
Total time is about 35 minutes (10 min prep + 25 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 Sheet Pan Maple-Dijon Salmon with Roasted 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 Sheet Pan Maple-Dijon Salmon with Roasted 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 Sheet Pan Maple-Dijon Salmon with Roasted 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 Sheet Pan Maple-Dijon Salmon with Roasted 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.
