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- 4 fresh salmon fillets (about 6 ounces each) - 1 pound Brussels sprouts, trimmed and halved lengthwise - 1/4 cup pure maple syrup (preferably grade A) - 2 tablespoons Dijon mustard (whole grain for added texture) - 2 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - Salt and freshly cracked black pepper, to taste - 1/2 teaspoon smoked paprika (adds a lovely depth of flavor) - Lemon wedges, for serving (about 1 lemon) - Fresh parsley, chopped, for garnish (flat-leaf parsley for best flavor) Using fresh ingredients makes a big difference. The salmon fillets should be bright and firm. Look for Brussels sprouts that are small, green, and tight. The maple syrup must be pure for the best taste. I always prefer grade A syrup for its rich flavor. Dijon mustard adds a nice kick. Whole grain gives a bit more texture. Olive oil helps everything cook evenly. Minced garlic brings a wonderful aroma that fills your kitchen. When it comes to seasoning, salt and black pepper are key. Smoked paprika gives a warm, smoky flavor. For garnishes, lemon wedges add brightness. Fresh parsley gives a pop of color and taste. You’ll love how it all comes together. First, preheat your oven to 400°F (200°C). This step warms the oven and helps cook the salmon and Brussels sprouts evenly. While the oven heats, grab a large sheet pan. Lightly grease it with cooking spray or a drizzle of olive oil. This will help prevent sticking and make cleanup easy. In a small mixing bowl, whisk together the following ingredients: - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons extra virgin olive oil - 3 cloves garlic, minced - 1/2 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste Mix until smooth. If the glaze seems thick, add a bit more olive oil to reach the right consistency. You want it pourable but still thick enough to coat the salmon well. Now, let’s arrange everything on the sheet pan. Place the halved Brussels sprouts on one side, cut-side up. Drizzle them with olive oil, sprinkle with salt and pepper, and toss them to coat. Spread them out in a single layer for even cooking. On the other side of the pan, lay the salmon fillets skin-side down. Brush the maple glaze over each fillet. Make sure they are well coated to soak up all that flavor. Put the sheet pan in the preheated oven. Roast everything for about 15-18 minutes. The salmon is done when it flakes easily with a fork, and the Brussels sprouts should look golden and tender. Once cooked, take the sheet pan out of the oven. Let it cool for a couple of minutes before serving. Enjoy the sweet and savory flavors of your meal! To get that perfect glaze, timing is key. Brush the glaze on the salmon fillets right before they go into the oven. This timing lets the glaze caramelize without burning. If you brush it too early, it can burn before the salmon cooks. To prevent burning, watch the cooking time closely. Salmon cooks quickly, and the sugar in the maple syrup can char if you leave it too long. Take it out when the salmon flakes easily with a fork. The Brussels sprouts should be tender and slightly browned for the best flavor. Set your oven to 400°F (200°C) for the best results. This temperature lets the salmon and Brussels sprouts cook evenly. Always preheat your oven. A hot oven ensures they roast perfectly, giving you that nice crispy texture. Using foil can make cleanup a breeze. Line your sheet pan with foil before adding the salmon and Brussels sprouts. This step keeps your pan clean and helps with easy serving. Just lift the foil and toss it away. For side dishes, consider a light salad or some quinoa. These options balance the richness of the salmon. They also add freshness to your meal. When it comes to wine, try a crisp white wine like Sauvignon Blanc. This wine pairs well with salmon and enhances the meal's overall taste. If you prefer something non-alcoholic, a sparkling water with lemon is refreshing. {{image_4}} You can switch up the fish if you want. Try using trout or cod for a new taste. Both can work well with the maple glaze. If you want more veggies, add carrots or sweet potatoes. They roast nicely and add extra flavor. Spices can make a big difference. Consider adding thyme or rosemary for a fresh taste. If you like it spicy, a dash of cayenne pepper can kick things up. You might want less sweetness too. Try cutting the maple syrup in half for a milder flavor. For gluten-free meals, make sure your Dijon mustard is gluten-free. Most brands should be fine, but check the label. If you want a vegan option, swap the salmon for marinated tofu. Use the same glaze for great flavor. You can even try chickpeas for a protein boost. To store your maple-glazed salmon and Brussels sprouts, cool them down first. Place them in an airtight container. This keeps them fresh and prevents odors. You can store them in the fridge for up to three days. When it’s time to enjoy leftovers, I recommend using the oven. Preheat your oven to 350°F (175°C). Place the salmon and Brussels sprouts on a baking sheet. Heat them for about 10-15 minutes. This method keeps the salmon moist and the sprouts crispy. Avoid using the microwave, as it can make the sprouts soggy. You can make this meal ahead and freeze it. Let the food cool, then pack it in freezer-safe containers. It will last for about three months in the freezer. For quick meals, portion the salmon and sprouts into individual servings. This makes it easy to grab and reheat when you are in a hurry. Cook salmon for about 15 to 18 minutes. The exact time can change based on the thickness of the fillets. For fillets around 1 inch thick, start checking at 15 minutes. If they are thicker, you might need a few more minutes. The salmon is ready when it flakes easily with a fork and looks opaque. Yes, you can use frozen salmon. However, you need to thaw it first. The best way to thaw salmon is in the fridge overnight. If you're short on time, you can also place the salmon in a sealed bag and submerge it in cold water for about an hour. Thawing properly helps keep the salmon juicy and tender. Maple glazed salmon pairs well with many side dishes. Roasted Brussels sprouts are a great match, as they share the same cooking time. You can also serve it with rice, quinoa, or a fresh green salad. For extra flavor, add lemon wedges and fresh herbs like parsley. These bright flavors balance the sweetness of the glaze perfectly. This recipe highlights how to create a delicious maple-glazed salmon dish with fresh ingredients. You learned about the main components like salmon and Brussels sprouts, and the key steps to perfect your glaze. I shared tips for cooking and serving, plus fun ways to adapt the dish to your tastes. With these techniques in hand, you can impress friends and family with this easy meal. Enjoy experimenting and making it your own!

Sheet Pan Maple Glazed Salmon Brussels Sprouts

Savor the flavors of Maple-Glazed Salmon and Roasted Brussels Sprouts with this easy recipe! Perfect for a healthy dinner, this dish combines succulent salmon with a sweet and tangy glaze, paired with perfectly roasted Brussels sprouts. In just 25 minutes, you can serve up a meal that’s both delicious and impressive. Click to explore the full recipe and elevate your dinner game tonight! #SalmonRecipes #HealthyDinner #SheetPanMeals #BrusselsSprouts
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Ingredients
  

4 fresh salmon fillets (about 6 ounces each)

1 pound Brussels sprouts, trimmed and halved lengthwise

1/4 cup pure maple syrup (preferably grade A)

2 tablespoons Dijon mustard (whole grain for added texture)

2 tablespoons extra virgin olive oil

3 cloves garlic, finely minced

Salt and freshly cracked black pepper, to taste

1/2 teaspoon smoked paprika (adds a lovely depth of flavor)

Lemon wedges, for serving (about 1 lemon)

Fresh parsley, chopped, for garnish (flat-leaf parsley for best flavor)

Instructions
 

Begin by preheating your oven to 400°F (200°C). While it warms, lightly grease a large sheet pan with cooking spray or a drizzle of olive oil for easy cleanup and extra flavor.

    In a small mixing bowl, whisk together the maple syrup, Dijon mustard, minced garlic, olive oil, smoked paprika, along with a pinch of salt and freshly cracked black pepper. Ensure all ingredients are thoroughly combined to create a smooth glaze.

      On one side of your prepared sheet pan, arrange the halved Brussels sprouts cut-side up. Drizzle them lightly with a bit of olive oil, season generously with salt and pepper, and toss them well to ensure they are evenly coated. Spread them out in a single layer for optimal roasting.

        On the opposite side of the sheet pan, place the salmon fillets skin-side down. Generously brush the maple glaze over the top of each fillet, ensuring they are well coated for maximum flavor.

          Transfer the sheet pan to the preheated oven and roast for approximately 15-18 minutes. You’ll know it’s ready when the salmon flakes easily with a fork and the Brussels sprouts are tender with a beautiful caramelized exterior.

            Once cooked, carefully remove the sheet pan from the oven. Allow it to rest for a couple of minutes to let the flavors settle and cool slightly.

              Serve the maple-glazed salmon alongside the roasted Brussels sprouts, garnished with freshly chopped parsley. Don’t forget to add lemon wedges on the side for an invigorating splash of citrus as you serve this delightful dish.

                Prep Time: 10 mins | Total Time: 25 mins | Servings: 4