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Maple-Glazed Salmon with Quinoa Pilaf and Roasted Brussels Sprouts

Maple-Glazed Salmon with Quinoa Pilaf and Roasted Brussels Sprouts

Dinner
Prep Time
25min
Cook Time
35min
Servings
4
Calories
485
Chef's Note

For the best caramelization on your Brussels sprouts, make sure they're dry before roasting and don't overcrowd the pan. The key to perfectly cooked salmon is to avoid overcooking - it should flake easily with a fork but still be slightly translucent in the center. If you prefer a thicker glaze, you can reduce it in a small saucepan before brushing onto the salmon.

Tags
salmon
seafood
dinner
dairy-free
healthy
quinoa
brussels sprouts
maple
weeknight
gluten-free
Ingredients

  • 4 6-oz fillets salmon fillets

  • 1/4 cup pure maple syrup

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon Dijon mustard

  • 2 cloves, minced garlic

  • 1 tablespoon, grated fresh ginger

  • 1 cup quinoa

  • 2 cups low-sodium vegetable broth

  • 3 tablespoons, divided olive oil

  • 1 medium, diced red bell pepper

  • 1 medium, diced carrot

  • 1 medium, minced shallot

  • 1 pound, trimmed and halved Brussels sprouts

  • 1 medium lemon

  • 1/4 cup, chopped fresh parsley

  • 1/4 cup, sliced toasted almonds

  • 1 teaspoon, divided salt

  • 1/2 teaspoon, divided black pepper

  • 1/2 teaspoon dried thyme

Instructions
  • 1

    Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

  • 2

    Rinse 1 cup quinoa under cold water until water runs clear. In a medium saucepan, combine quinoa with 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.

  • 3

    While quinoa cooks, prepare the maple glaze: In a small bowl, whisk together 1/4 cup maple syrup, 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, 2 minced garlic cloves, and 1 tablespoon grated ginger.

  • 4

    Place salmon fillets on one of the prepared baking sheets, skin side down. Brush with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.

  • 5

    In a large bowl, toss 1 pound halved Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread on the second baking sheet in a single layer.

  • 6

    Place Brussels sprouts in the oven and roast for 10 minutes.

  • 7

    While Brussels sprouts begin roasting, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1 minced shallot and cook for 2 minutes until softened.

  • 8

    Add 1 diced red bell pepper and 1 diced carrot to the skillet. Cook for 5 minutes until vegetables begin to soften. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

  • 9

    After Brussels sprouts have roasted for 10 minutes, place the salmon in the oven. Brush the salmon generously with half of the maple glaze. Roast both the salmon and Brussels sprouts for 12-15 minutes, brushing salmon with remaining glaze halfway through cooking.

  • 10

    Fluff the cooked quinoa with a fork and stir in the sautéed vegetables, juice of half a lemon, 1/4 cup chopped parsley, and 1/4 cup sliced toasted almonds.

  • 11

    Check that salmon is cooked through (internal temperature of 145°F or 63°C) and Brussels sprouts are tender and caramelized.

  • 12

    Serve each plate with a salmon fillet, a portion of quinoa pilaf, and roasted Brussels sprouts. Garnish with additional parsley and lemon wedges from the remaining half lemon.

Nutrition Information (per serving)
485
Calories
32g
Protein
45g
Carbs
20g
Fat
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