Sheet Pan Maple-Mustard Glazed Salmon with Roasted Brussels Sprouts

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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.

Tender salmon fillets glazed with a sweet and tangy maple-mustard sauce, roasted alongside caramelized Brussels sprouts for a simple, flavorful meal. This American-inspired seafood recipe, ready in about 40 minutes, pairs salmon fillets, Brussels sprouts, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

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Ingredients

4 pieces, about 6 oz each salmon fillets
1 lb, halved Brussels sprouts
3 tbsp maple syrup
2 tbsp Dijon mustard
3 tbsp olive oil
3, minced garlic cloves
1 tsp salt
1/2 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons Dijon mustard, 3 tablespoons olive oil, and 3 minced garlic cloves until combined.
Step 2: On a large rimmed baking sheet, toss 1 pound halved Brussels sprouts with 1 teaspoon salt and 1/2 teaspoon black pepper. Spread them out evenly and roast for 15 minutes.
Step 3: Remove the baking sheet from the oven, push Brussels sprouts to the sides, and place 4 salmon fillets skin-side down in the center. Brush each fillet generously with the maple-mustard glaze.
Step 4: Return the sheet pan to the oven and roast for 12-15 minutes until salmon is opaque and flakes easily with a fork, and Brussels sprouts are tender and caramelized.
Step 5: Serve the salmon and Brussels sprouts with lemon wedges for squeezing over the top.