So, you want dinner that feels fancy but doesn’t have you trapped in the kitchen all night? Enter maple Dijon salmon with roasted Brussels sprouts. It’s the kind of dish that makes you look like you actually planned your life out—even if you just threw this together between scrolling on your phone and debating whether you really need to fold laundry today.
Why This Recipe is Awesome
Let’s start with the obvious: salmon is basically the Beyoncé of the fish world. It’s rich, flavorful, and full of omega-3s that make you feel like you’re doing something good for your body. Pair it with a sweet and tangy maple Dijon glaze and roasted Brussels sprouts that are crispy on the outside, tender on the inside, and suddenly you’ve got a meal that screams restaurant-quality. The best part? You only need one sheet pan and about 30 minutes. Lazy cooks, rejoice.
Ingredients You’ll Need
- 4 salmon fillets (skin on or off, your call)
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 garlic clove, minced
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon smoked paprika (optional, but delicious)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper because scrubbing pans is nobody’s hobby.
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread them out on the pan cut-side down. Roast for 15 minutes to get them started.
- While sprouts are roasting, whisk together Dijon mustard, maple syrup, soy sauce, garlic, vinegar, and paprika. Taste it—you’ll probably want to lick the spoon.
- Push sprouts to the side of the pan and place salmon fillets in the center. Brush generously with the maple Dijon glaze.
- Roast for another 12–15 minutes, depending on salmon thickness, until it flakes easily with a fork. If you want a caramelized finish, broil for 1–2 minutes at the end.
- Serve salmon hot with Brussels sprouts and drizzle extra glaze over the top because life’s too short for dry fish.
Common Mistakes to Avoid
- Crowding the pan: Brussels sprouts need space to crisp up. Don’t smother them.
- Overcooking the salmon: It’s the culinary equivalent of heartbreak. Keep an eye on it.
- Skipping the parchment paper: Unless you like scrubbing caramelized glaze off your sheet pan.
Alternatives & Substitutions
- Not a salmon fan? Swap in cod, trout, or even chicken thighs.
- Don’t have maple syrup? Honey works just fine, but the flavor will be a bit different.
- Brussels sprouts not your jam? Try broccoli, green beans, or even carrots.
FAQ
Can I use frozen salmon?
Yes, just thaw it completely before cooking so it roasts evenly.
What if I don’t like Dijon mustard?
Then honestly, this recipe isn’t for you. But fine, try whole-grain mustard or even honey mustard.
Can I meal prep this?
Definitely. Cook everything, then reheat gently in the oven. It makes for a killer lunch.
How do I know the salmon is done?
When it flakes easily with a fork and reaches 145°F internally. Or when it looks too good not to eat.
Do I need to trim the Brussels sprouts?
Yes—nobody wants to chew on bitter, woody stems.
Final Thoughts
This maple Dijon salmon with roasted Brussels sprouts is proof that weeknight dinners don’t have to be boring or complicated. It’s flavorful, fast, and fancy enough to serve to guests—though you might want to save it just for yourself. Either way, it’s a sheet-pan miracle that you’ll actually look forward to making again.