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- 4 salmon fillets (5-6 oz each) - 1 lb Brussels sprouts, halved - 3 tablespoons Dijon mustard - 3 tablespoons pure maple syrup - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - 1 teaspoon paprika - Fresh parsley for garnish (optional) When measuring, it's key to be precise. Use a standard measuring spoon for liquids like maple syrup and olive oil. A kitchen scale can help with the salmon fillets to ensure even cooking. For the Brussels sprouts, a pound typically equals about 20-25 sprouts, which gives you a good serving size for four people. Each tablespoon holds about 15 ml of liquid for accuracy. You will need a few essential tools for this recipe: - A large baking sheet for roasting - Parchment paper for easy cleanup - Mixing bowls for the sauce and veggies - A whisk or spoon to mix the ingredients - A sharp knife for cutting the Brussels sprouts Using the right tools makes cooking easier and more fun. Enjoy the process! Start by preheating your oven to 400°F (200°C). This step warms the oven, which helps the salmon and Brussels sprouts cook evenly. Next, line a large baking sheet with parchment paper. This makes cleanup easy later on. In a small bowl, mix the Dijon mustard, maple syrup, olive oil, minced garlic, paprika, salt, and pepper. Stir until everything is well combined. This sauce will add a sweet and tangy flavor to the salmon. Now, take the salmon fillets and place them on one side of the baking sheet. Use a brush to coat the top of each fillet with the maple mustard mixture. Make sure to cover them well to get all that good flavor. In another bowl, toss the halved Brussels sprouts with a drizzle of olive oil, salt, and pepper. Mix them until they are evenly coated. This adds flavor and helps them brown nicely as they cook. Arrange the Brussels sprouts on the other side of the baking sheet, cut side down. This position helps them caramelize and become crispy. Once everything is on the sheet, place it in the preheated oven. Bake for about 15-20 minutes. Make sure to check the salmon and sprouts around the 15-minute mark. If the salmon is flaky and the sprouts are tender, they are ready. The salmon should reach an internal temperature of 145°F. To check if the salmon is done, use a fork to flake the thickest part of the fillet. It should break apart easily. For the Brussels sprouts, they should be soft and browned. If they need more time, leave them in for another 5 minutes. Once done, carefully remove the baking sheet from the oven. Let the salmon rest for a couple of minutes. You can garnish the salmon with fresh parsley if you like. This adds a nice color and a fresh taste. To make the best maple mustard sauce, use Dijon mustard. It gives a nice bite. Mix three tablespoons of Dijon with three tablespoons of pure maple syrup. Add two tablespoons of olive oil for richness. Don't forget two minced garlic cloves for flavor! Season with salt, pepper, and one teaspoon of paprika. This mix brings sweet, tangy, and savory tastes. Brush it on your salmon for a shiny glaze that is both tasty and beautiful. When cooking salmon, start with fresh fillets. Look for vibrant color and firm texture. Preheat your oven to 400°F (200°C). This high heat helps the fish cook evenly. Place the fillets skin-side down on your baking sheet. Brush them with the maple mustard sauce. Cook for 15 to 20 minutes. The salmon is done when it flakes easily with a fork. The internal temperature should be 145°F. This method keeps the salmon moist and flavorful. To make Brussels sprouts shine, use good quality olive oil. Toss the halved sprouts in olive oil, salt, and pepper. This simple mix helps them brown nicely. Place them cut side down on the baking sheet. This promotes a crispy texture. You can also add a splash of balsamic vinegar for extra flavor. This gives a sweet and tangy note that pairs well with the salmon. Don't shy away from roasting them until they are caramelized. The more they brown, the better they taste! {{image_2}} You can switch out Brussels sprouts for other veggies. Try green beans, asparagus, or broccoli. Carrots and bell peppers also work well. Just cut them to a similar size. This way, they cook evenly with the salmon. Each veggie adds a unique taste to the dish. While the maple mustard sauce is great, you can mix it up. Try a honey garlic sauce for sweetness. A soy sauce and ginger mix adds a nice Asian twist. Lemon herb sauce brightens the dish and gives a fresh flavor. Experiment with your favorite sauces to find what you love. If you want to change how you cook, consider grilling. Grilling gives a nice char and smoky taste. You can also pan-sear the salmon in a skillet. This method gets a crispy skin while keeping the inside juicy. Baking remains the easiest and cleanest way, but don't hesitate to try new methods! After cooking, let the salmon and Brussels sprouts cool. Store them in an airtight container. I recommend using glass containers for better quality. Keep the dish in the fridge for up to three days. If you want to keep it longer, consider freezing. To reheat, preheat your oven to 350°F (175°C). Place the salmon and Brussels sprouts on a baking sheet. Cover with foil to keep moisture. Heat for about 10-15 minutes. You want the salmon warm but not dry. You can also use the microwave. Heat in short bursts, about 30 seconds at a time. If you want to freeze, do so right after cooking. Place the salmon and Brussels sprouts in freezer-safe bags. Remove as much air as possible. Label the bags with the date. Use within three months for the best taste. Thaw in the fridge overnight before reheating. Cooking salmon on a sheet pan takes about 15 to 20 minutes. The oven should be set to 400°F (200°C). You want the salmon to reach an internal temperature of 145°F. Keep an eye on the salmon so it does not overcook. Yes, you can use frozen salmon fillets. Just be sure to thaw them first. Thawing can be done in the fridge overnight or in cold water for an hour. Once thawed, follow the same baking steps. This keeps the flavor and texture perfect. Maple mustard salmon pairs well with many sides. Here are some great options: - Rice or quinoa for a hearty base - A simple green salad for freshness - Roasted potatoes for a comforting side - Steamed veggies like asparagus or green beans for color These sides balance well with the rich flavors of the salmon. In this post, I shared key ingredients, step-by-step instructions, and helpful tips for cooking salmon with a maple mustard sauce. I also explored various vegetable options and alternative cooking methods. Remember, you can adapt the recipe to suit your taste and find smart storage tips to keep your meal fresh. Enjoy experimenting in the kitchen! With practice, you’ll create delicious meals that impress.

Sheet Pan Maple Mustard Salmon & Sprouts

Delight your taste buds with this Sheet Pan Maple Mustard Salmon & Sprouts recipe that's both easy and delicious! Perfect for a quick weeknight dinner, this dish combines juicy salmon fillets with caramelized Brussels sprouts, all glazed in a sweet and tangy maple-mustard sauce. Ready in just 25 minutes, it’s a nutritious meal the whole family will love. Click through for the full recipe and make your dinner special tonight!
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Ingredients
  

4 salmon fillets (5-6 oz each)

1 lb Brussels sprouts, halved

3 tablespoons Dijon mustard

3 tablespoons pure maple syrup

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

1 teaspoon paprika

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, mix together the Dijon mustard, maple syrup, olive oil, minced garlic, paprika, salt, and pepper until well combined.

      Place the salmon fillets on one side of the prepared baking sheet. Brush the top of each fillet generously with the maple mustard mixture.

        In a mixing bowl, toss the halved Brussels sprouts with a drizzle of olive oil, salt, and pepper until evenly coated.

          Arrange the Brussels sprouts on the other side of the baking sheet, cut side down, to promote browning.

            Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through (internal temperature reaches 145°F) and the Brussels sprouts are tender and caramelized.

              Remove from the oven and let it rest for a couple of minutes. Garnish the salmon with fresh parsley if desired.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 4

                  - Presentation Tips: Serve the salmon and Brussels sprouts plated together, drizzled with any remaining maple mustard glaze from the sheet pan. Add lemon wedges on the side for a fresh touch!