Roasted Salmon with Maple Dijon Brussels Sprouts

• 4 salmon fillets, 6 ounces each
• 1.5 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste
• Juice of 1 lemon

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper.
3. 3 Spread Brussels sprouts on a baking sheet and roast for 10 minutes.
4. 4 Whisk together maple syrup, Dijon mustard, minced garlic, and lemon juice.
5. 5 Season salmon fillets with salt and pepper.
6. 6 Place salmon on the baking sheet with Brussels sprouts, brush with half of the maple Dijon mixture.
7. 7 Roast for another 10-12 minutes until salmon is cooked through.
8. 8 Toss roasted Brussels sprouts with remaining maple Dijon mixture.
9. 9 Serve salmon alongside Brussels sprouts drizzled with any remaining glaze.

Equipment

• Baking sheet
• Oven

Variations

• Add chopped pecans to the Brussels sprouts for a crunchy texture.
• Substitute honey for maple syrup for a different flavor profile.

Substitutions

• If Dijon mustard is unavailable, use whole-grain mustard for added texture.
• For a dairy option, drizzle with a bit of melted butter before serving.

Pairings

• Pairs well with a Chardonnay or a crisp Sauvignon Blanc.
• Serve with a side of crusty bread to soak up the glaze.

Nutrition

Tips

• For crispier Brussels sprouts, toss them with a bit more olive oil and spread them out in a single layer.
• Use a meat thermometer to ensure the salmon reaches an internal temperature of 145°F for food safety.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: This dish does not freeze well due to the texture changes in the salmon.

Serving Suggestions

• Serve with a side of quinoa or wild rice for a complete meal.
• A crisp green salad complements this dish beautifully.

FAQ