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Maple-Glazed Salmon with Roasted Brussels Sprouts

Maple-Glazed Salmon with Roasted Brussels Sprouts

Dinner
Prep Time
20min
Cook Time
25min
Servings
3
Calories
485
Chef's Note

For the best results, look for salmon fillets of even thickness to ensure they cook at the same rate. The key to perfectly roasted Brussels sprouts is to not overcrowd the baking sheet - give them space to caramelize rather than steam. If you prefer a thicker glaze, you can reduce it in a small saucepan before brushing onto the salmon.

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

  • 1.5 pounds salmon fillets

  • 1 pound Brussels sprouts

  • 3 tablespoons pure maple syrup

  • 1 tablespoon Dijon mustard

  • 1 tablespoon soy sauce

  • 2 cloves garlic

  • 3 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 2 sprigs fresh thyme

  • 1 whole lemon

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon red pepper flakes

Instructions
  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Trim the ends of 1 pound of Brussels sprouts and cut them in half. Place them in a large bowl.

  • 3

    Mince 2 cloves of garlic and strip the leaves from 2 sprigs of thyme.

  • 4

    In the bowl with the Brussels sprouts, add 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, minced garlic, thyme leaves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly.

  • 5

    Spread the Brussels sprouts on a baking sheet in a single layer, cut side down. Roast in the preheated oven for 15 minutes.

  • 6

    While the Brussels sprouts are roasting, prepare the salmon glaze. In a small bowl, whisk together 3 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, 1 tablespoon of soy sauce, and 1/4 teaspoon of red pepper flakes.

  • 7

    Pat dry 1.5 pounds of salmon fillets with paper towels and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

  • 8

    Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet and cook for 3 minutes until the skin is crispy.

  • 9

    Brush the salmon fillets with half of the maple glaze and transfer the skillet to the oven. Bake for 5-7 minutes alongside the Brussels sprouts.

  • 10

    Remove both the salmon and Brussels sprouts from the oven. Brush the salmon with the remaining glaze.

  • 11

    Cut the lemon into wedges for serving.

  • 12

    Plate the salmon fillets with the roasted Brussels sprouts and garnish with lemon wedges.

Nutrition Information (per serving)
485
Calories
38g
Protein
22g
Carbs
26g
Fat
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