Maple Dijon Salmon & Brussels Sheet Pan Delight

ByJasmine
- 4 salmon fillets - 2 cups Brussels sprouts, halved - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 3 cloves garlic, minced - Salt and pepper to taste - Zest of 1 lemon - Fresh parsley for garnish To create this tasty dish, you need fresh ingredients. Start with four salmon fillets. Choose fillets that are bright and firm. Next, grab two cups of Brussels sprouts. Halve them to help them cook evenly. For the sauce, you will mix a quarter cup of pure maple syrup with two tablespoons of Dijon mustard. This blend gives a sweet and tangy flavor. Add two tablespoons of olive oil for richness. Then, include three cloves of minced garlic. This adds a lovely aroma. Don’t forget salt and pepper to taste. The zest of one lemon gives a bright note. Lastly, fresh parsley serves as a lovely garnish. It adds color and freshness to the dish. Gather these ingredients before you start cooking for ease and fun! 1. Preheat the oven and prepare the baking sheet First, set your oven to 400°F (200°C). While it heats, line a baking sheet with parchment paper. This makes for easy cleanup and helps the food cook evenly. 2. Prepare the maple Dijon sauce In a small bowl, mix 1/4 cup of pure maple syrup, 2 tablespoons of Dijon mustard, and 2 tablespoons of olive oil. Add 3 minced garlic cloves, zest from 1 lemon, and a pinch of salt and pepper. Whisk until smooth. This sauce adds great flavor to the salmon. 1. Arrange salmon and Brussels sprouts on the baking sheet Place 4 salmon fillets on one side of the baking sheet. Brush each fillet with the maple Dijon sauce. On the other side, lay out 2 cups of halved Brussels sprouts. Drizzle them with olive oil and sprinkle with salt and pepper. Toss them to coat well. 2. Baking time and temperature details Bake everything in the preheated oven for about 15-20 minutes. The salmon will cook through, and the Brussels sprouts will turn golden and tender. Check for doneness by flaking the salmon with a fork. It should be opaque and easy to separate. Enjoy your meal! To get the best flavor, brush the sauce on the salmon just before baking. Use a generous amount. This helps the salmon soak up all the tasty goodness. You can use a silicone brush for easy application. To check if the salmon is cooked, look for the color. It should be opaque and flake easily with a fork. If you have a food thermometer, aim for 145°F (63°C). This ensures the salmon is safe to eat and still juicy. For crispy Brussels sprouts, cut them in half. This helps them cook evenly. Spread them out on the baking sheet. Avoid crowding so they can brown nicely. When it comes to seasoning, keep it simple. Salt and pepper work great. You can add garlic powder or red pepper flakes for extra flavor. Toss them in olive oil before baking to help them crisp up even more. {{image_2}} You can swap out salmon for other fish. Cod or trout work well. If you want a meat option, try chicken breast. For those who prefer plant-based foods, use tofu or tempeh. They soak up flavors nicely and add a protein boost. You can also replace Brussels sprouts with green beans or cauliflower. Both options roast well and taste great. If you want a vegan version, use maple syrup and Dijon mustard in your sauce. Just skip the fish and choose your favorite veggies. You can also try chickpeas for extra protein. To add more flavor, use different herbs or spices. Thyme and rosemary pair nicely with salmon. You can also sprinkle some paprika for a bit of heat. If you like a kick, add red pepper flakes to the sauce. For more veggie options, toss in carrots or sweet potatoes with the Brussels sprouts. They add color and taste. You can even add a splash of balsamic vinegar for a tangy twist. This keeps the dish fresh and fun. After enjoying your Maple Dijon Salmon and Brussels, store any leftovers right away. Place the salmon and Brussels sprouts in an airtight container. This helps keep them fresh. They will last in the fridge for up to three days. If you want to keep them longer, you can freeze the dish. Wrap the food tightly in foil or plastic wrap before you freeze. It will stay good for up to three months. Always label your containers with the date so you can track how long they have been stored. To reheat your salmon and Brussels sprouts, use the oven for the best flavor. Preheat your oven to 350°F (175°C). Place the leftovers on a baking sheet lined with parchment paper. Cover them with foil to prevent drying out. Heat for about 15 minutes or until warm. If you prefer the microwave, use it on medium power. Heat in short bursts of 30 seconds, checking often. This keeps the fish moist but may not crisp the sprouts. Enjoy your meal just as much the second time! How do I know when the salmon is cooked? You can tell the salmon is cooked when it flakes easily with a fork. The color should change from bright pink to a light, opaque pink. The internal temperature should reach 145°F (63°C). If you have a food thermometer, that is the best way to check. Can I use frozen salmon for this recipe? Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking. Thaw it in the fridge overnight or run it under cold water. This helps the salmon cook evenly and keeps it moist. Why are my Brussels sprouts soggy? Soggy Brussels sprouts often come from overcooking or too much moisture. Make sure to dry them well after washing. Toss them in olive oil and season right before cooking. This will help them crisp up nicely in the oven. Can I prepare Brussels sprouts ahead of time? Yes, you can prep Brussels sprouts ahead of time. You can wash, trim, and halve them a day in advance. Store them in an airtight container in the fridge. Just remember to season them right before cooking for the best flavor. This blog post detailed a delicious recipe for Maple Dijon Salmon and Brussels sprouts. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips for perfect results. We also covered variations and ways to store leftovers effectively. In closing, I hope you feel confident to try this meal. It’s simple, tasty, and offers room for creativity. Enjoy cooking and sharing this dish!

WANT TO SAVE THIS RECIPE?

Welcome to the delicious world of Maple Dijon Salmon & Brussels Sheet Pan Delight! This simple recipe combines tender salmon and crispy Brussels sprouts, drizzled with a sweet and tangy sauce. In this post, I’ll guide you through easy steps and share helpful tips. Whether you’re a busy parent or a cooking newbie, you’ll find this meal quick, tasty, and perfect for any night. Let’s get cooking!

Why I Love This Recipe

  1. Quick and Easy: This recipe only takes 25 minutes from start to finish, making it perfect for busy weeknights.
  2. Healthy Ingredients: Salmon and Brussels sprouts are packed with nutrients, making this dish both delicious and good for you.
  3. Flavorful Glaze: The combination of maple syrup and Dijon mustard creates a sweet and tangy glaze that elevates the dish.
  4. One-Pan Wonder: Cooking everything on a single sheet pan means less cleanup, allowing you to enjoy your meal without the hassle.

Ingredients

List of Ingredients for Maple Dijon Salmon & Brussels

  • 4 salmon fillets
  • 2 cups Brussels sprouts, halved
  • 1/4 cup pure maple syrup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • Zest of 1 lemon
  • Fresh parsley for garnish

To create this tasty dish, you need fresh ingredients. Start with four salmon fillets. Choose fillets that are bright and firm. Next, grab two cups of Brussels sprouts. Halve them to help them cook evenly.

For the sauce, you will mix a quarter cup of pure maple syrup with two tablespoons of Dijon mustard. This blend gives a sweet and tangy flavor. Add two tablespoons of olive oil for richness. Then, include three cloves of minced garlic. This adds a lovely aroma. Don’t forget salt and pepper to taste.

The zest of one lemon gives a bright note. Lastly, fresh parsley serves as a lovely garnish. It adds color and freshness to the dish. Gather these ingredients before you start cooking for ease and fun!

Step-by-Step Instructions

Preparation Steps

1. Preheat the oven and prepare the baking sheet

First, set your oven to 400°F (200°C). While it heats, line a baking sheet with parchment paper. This makes for easy cleanup and helps the food cook evenly.

2. Prepare the maple Dijon sauce

In a small bowl, mix 1/4 cup of pure maple syrup, 2 tablespoons of Dijon mustard, and 2 tablespoons of olive oil. Add 3 minced garlic cloves, zest from 1 lemon, and a pinch of salt and pepper. Whisk until smooth. This sauce adds great flavor to the salmon.

Cooking Steps

1. Arrange salmon and Brussels sprouts on the baking sheet

Place 4 salmon fillets on one side of the baking sheet. Brush each fillet with the maple Dijon sauce. On the other side, lay out 2 cups of halved Brussels sprouts. Drizzle them with olive oil and sprinkle with salt and pepper. Toss them to coat well.

2. Baking time and temperature details

Bake everything in the preheated oven for about 15-20 minutes. The salmon will cook through, and the Brussels sprouts will turn golden and tender. Check for doneness by flaking the salmon with a fork. It should be opaque and easy to separate. Enjoy your meal!

Pro Tips

  1. Fresh Ingredients: Always use fresh Brussels sprouts and wild-caught salmon for the best flavor and texture.
  2. Marinating Time: For an extra flavor boost, marinate the salmon in the maple Dijon mixture for 30 minutes before cooking.
  3. Even Cooking: Ensure the Brussels sprouts are cut evenly to guarantee they cook at the same rate as the salmon.
  4. Garnish Wisely: Adding a squeeze of fresh lemon juice right before serving enhances the dish’s brightness and flavor.

Tips & Tricks

Cooking Tips for Perfect Salmon

To get the best flavor, brush the sauce on the salmon just before baking. Use a generous amount. This helps the salmon soak up all the tasty goodness. You can use a silicone brush for easy application.

To check if the salmon is cooked, look for the color. It should be opaque and flake easily with a fork. If you have a food thermometer, aim for 145°F (63°C). This ensures the salmon is safe to eat and still juicy.

Brussels Sprouts Tips

For crispy Brussels sprouts, cut them in half. This helps them cook evenly. Spread them out on the baking sheet. Avoid crowding so they can brown nicely.

When it comes to seasoning, keep it simple. Salt and pepper work great. You can add garlic powder or red pepper flakes for extra flavor. Toss them in olive oil before baking to help them crisp up even more.

Variations

Ingredient Substitutions

You can swap out salmon for other fish. Cod or trout work well. If you want a meat option, try chicken breast. For those who prefer plant-based foods, use tofu or tempeh. They soak up flavors nicely and add a protein boost. You can also replace Brussels sprouts with green beans or cauliflower. Both options roast well and taste great.

If you want a vegan version, use maple syrup and Dijon mustard in your sauce. Just skip the fish and choose your favorite veggies. You can also try chickpeas for extra protein.

Flavor Variations

To add more flavor, use different herbs or spices. Thyme and rosemary pair nicely with salmon. You can also sprinkle some paprika for a bit of heat. If you like a kick, add red pepper flakes to the sauce.

For more veggie options, toss in carrots or sweet potatoes with the Brussels sprouts. They add color and taste. You can even add a splash of balsamic vinegar for a tangy twist. This keeps the dish fresh and fun.

Storage Info

How to Store Leftovers

After enjoying your Maple Dijon Salmon and Brussels, store any leftovers right away. Place the salmon and Brussels sprouts in an airtight container. This helps keep them fresh. They will last in the fridge for up to three days. If you want to keep them longer, you can freeze the dish. Wrap the food tightly in foil or plastic wrap before you freeze. It will stay good for up to three months. Always label your containers with the date so you can track how long they have been stored.

Reheating Instructions

To reheat your salmon and Brussels sprouts, use the oven for the best flavor. Preheat your oven to 350°F (175°C). Place the leftovers on a baking sheet lined with parchment paper. Cover them with foil to prevent drying out. Heat for about 15 minutes or until warm. If you prefer the microwave, use it on medium power. Heat in short bursts of 30 seconds, checking often. This keeps the fish moist but may not crisp the sprouts. Enjoy your meal just as much the second time!

FAQs

Common Questions About Maple Dijon Salmon

How do I know when the salmon is cooked?

You can tell the salmon is cooked when it flakes easily with a fork. The color should change from bright pink to a light, opaque pink. The internal temperature should reach 145°F (63°C). If you have a food thermometer, that is the best way to check.

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking. Thaw it in the fridge overnight or run it under cold water. This helps the salmon cook evenly and keeps it moist.

Cooking Tips for Brussels Sprouts

Why are my Brussels sprouts soggy?

Soggy Brussels sprouts often come from overcooking or too much moisture. Make sure to dry them well after washing. Toss them in olive oil and season right before cooking. This will help them crisp up nicely in the oven.

Can I prepare Brussels sprouts ahead of time?

Yes, you can prep Brussels sprouts ahead of time. You can wash, trim, and halve them a day in advance. Store them in an airtight container in the fridge. Just remember to season them right before cooking for the best flavor.

This blog post detailed a delicious recipe for Maple Dijon Salmon and Brussels sprouts. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips for perfect results. We also covered variations and ways to store leftovers effectively.

In closing, I hope you feel confident to try this meal. It’s simple, tasty, and offers room for creativity. Enjoy cooking and sharing this dish!

- 4 salmon fillets - 2 cups Brussels sprouts, halved - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 3 cloves garlic, minced - Salt and pepper to taste - Zest of 1 lemon - Fresh parsley for garnish To create this tasty dish, you need fresh ingredients. Start with four salmon fillets. Choose fillets that are bright and firm. Next, grab two cups of Brussels sprouts. Halve them to help them cook evenly. For the sauce, you will mix a quarter cup of pure maple syrup with two tablespoons of Dijon mustard. This blend gives a sweet and tangy flavor. Add two tablespoons of olive oil for richness. Then, include three cloves of minced garlic. This adds a lovely aroma. Don’t forget salt and pepper to taste. The zest of one lemon gives a bright note. Lastly, fresh parsley serves as a lovely garnish. It adds color and freshness to the dish. Gather these ingredients before you start cooking for ease and fun! 1. Preheat the oven and prepare the baking sheet First, set your oven to 400°F (200°C). While it heats, line a baking sheet with parchment paper. This makes for easy cleanup and helps the food cook evenly. 2. Prepare the maple Dijon sauce In a small bowl, mix 1/4 cup of pure maple syrup, 2 tablespoons of Dijon mustard, and 2 tablespoons of olive oil. Add 3 minced garlic cloves, zest from 1 lemon, and a pinch of salt and pepper. Whisk until smooth. This sauce adds great flavor to the salmon. 1. Arrange salmon and Brussels sprouts on the baking sheet Place 4 salmon fillets on one side of the baking sheet. Brush each fillet with the maple Dijon sauce. On the other side, lay out 2 cups of halved Brussels sprouts. Drizzle them with olive oil and sprinkle with salt and pepper. Toss them to coat well. 2. Baking time and temperature details Bake everything in the preheated oven for about 15-20 minutes. The salmon will cook through, and the Brussels sprouts will turn golden and tender. Check for doneness by flaking the salmon with a fork. It should be opaque and easy to separate. Enjoy your meal! To get the best flavor, brush the sauce on the salmon just before baking. Use a generous amount. This helps the salmon soak up all the tasty goodness. You can use a silicone brush for easy application. To check if the salmon is cooked, look for the color. It should be opaque and flake easily with a fork. If you have a food thermometer, aim for 145°F (63°C). This ensures the salmon is safe to eat and still juicy. For crispy Brussels sprouts, cut them in half. This helps them cook evenly. Spread them out on the baking sheet. Avoid crowding so they can brown nicely. When it comes to seasoning, keep it simple. Salt and pepper work great. You can add garlic powder or red pepper flakes for extra flavor. Toss them in olive oil before baking to help them crisp up even more. {{image_2}} You can swap out salmon for other fish. Cod or trout work well. If you want a meat option, try chicken breast. For those who prefer plant-based foods, use tofu or tempeh. They soak up flavors nicely and add a protein boost. You can also replace Brussels sprouts with green beans or cauliflower. Both options roast well and taste great. If you want a vegan version, use maple syrup and Dijon mustard in your sauce. Just skip the fish and choose your favorite veggies. You can also try chickpeas for extra protein. To add more flavor, use different herbs or spices. Thyme and rosemary pair nicely with salmon. You can also sprinkle some paprika for a bit of heat. If you like a kick, add red pepper flakes to the sauce. For more veggie options, toss in carrots or sweet potatoes with the Brussels sprouts. They add color and taste. You can even add a splash of balsamic vinegar for a tangy twist. This keeps the dish fresh and fun. After enjoying your Maple Dijon Salmon and Brussels, store any leftovers right away. Place the salmon and Brussels sprouts in an airtight container. This helps keep them fresh. They will last in the fridge for up to three days. If you want to keep them longer, you can freeze the dish. Wrap the food tightly in foil or plastic wrap before you freeze. It will stay good for up to three months. Always label your containers with the date so you can track how long they have been stored. To reheat your salmon and Brussels sprouts, use the oven for the best flavor. Preheat your oven to 350°F (175°C). Place the leftovers on a baking sheet lined with parchment paper. Cover them with foil to prevent drying out. Heat for about 15 minutes or until warm. If you prefer the microwave, use it on medium power. Heat in short bursts of 30 seconds, checking often. This keeps the fish moist but may not crisp the sprouts. Enjoy your meal just as much the second time! How do I know when the salmon is cooked? You can tell the salmon is cooked when it flakes easily with a fork. The color should change from bright pink to a light, opaque pink. The internal temperature should reach 145°F (63°C). If you have a food thermometer, that is the best way to check. Can I use frozen salmon for this recipe? Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking. Thaw it in the fridge overnight or run it under cold water. This helps the salmon cook evenly and keeps it moist. Why are my Brussels sprouts soggy? Soggy Brussels sprouts often come from overcooking or too much moisture. Make sure to dry them well after washing. Toss them in olive oil and season right before cooking. This will help them crisp up nicely in the oven. Can I prepare Brussels sprouts ahead of time? Yes, you can prep Brussels sprouts ahead of time. You can wash, trim, and halve them a day in advance. Store them in an airtight container in the fridge. Just remember to season them right before cooking for the best flavor. This blog post detailed a delicious recipe for Maple Dijon Salmon and Brussels sprouts. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips for perfect results. We also covered variations and ways to store leftovers effectively. In closing, I hope you feel confident to try this meal. It’s simple, tasty, and offers room for creativity. Enjoy cooking and sharing this dish!

Maple Dijon Salmon & Brussels Sheet Pan

Delight your taste buds with this Maple Dijon Salmon & Brussels Bliss recipe! In just 25 minutes, you can create a mouthwatering dish featuring tender salmon fillets brushed with a sweet and tangy maple Dijon sauce, paired perfectly with roasted Brussels sprouts. This easy recipe is ideal for busy weeknights or special occasions. Click through to explore the full recipe and impress your family and friends with this delicious meal!
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets

2 cups Brussels sprouts, halved

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons olive oil

3 cloves garlic, minced

Salt and pepper to taste

Zest of 1 lemon

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, lemon zest, salt, and pepper until well combined.

      Place the salmon fillets on one side of the prepared baking sheet. Brush the maple Dijon mixture generously over the top of each fillet.

        On the other side of the baking sheet, arrange the halved Brussels sprouts. Drizzle them with olive oil, and season with salt and pepper. Toss to coat.

          Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and the Brussels sprouts are golden brown and tender.

            Once done, remove from the oven and let cool for a minute. Garnish the salmon with fresh parsley before serving.

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

                – Presentation Tips: Serve the salmon and Brussels sprouts on a large platter, drizzle with any remaining maple Dijon sauce, and sprinkle lemon zest and parsley on top for an eye-catching finish.

                  - 4 salmon fillets - 2 cups Brussels sprouts, halved - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 3 cloves garlic, minced - Salt and pepper to taste - Zest of 1 lemon - Fresh parsley for garnish To create this tasty dish, you need fresh ingredients. Start with four salmon fillets. Choose fillets that are bright and firm. Next, grab two cups of Brussels sprouts. Halve them to help them cook evenly. For the sauce, you will mix a quarter cup of pure maple syrup with two tablespoons of Dijon mustard. This blend gives a sweet and tangy flavor. Add two tablespoons of olive oil for richness. Then, include three cloves of minced garlic. This adds a lovely aroma. Don’t forget salt and pepper to taste. The zest of one lemon gives a bright note. Lastly, fresh parsley serves as a lovely garnish. It adds color and freshness to the dish. Gather these ingredients before you start cooking for ease and fun! 1. Preheat the oven and prepare the baking sheet First, set your oven to 400°F (200°C). While it heats, line a baking sheet with parchment paper. This makes for easy cleanup and helps the food cook evenly. 2. Prepare the maple Dijon sauce In a small bowl, mix 1/4 cup of pure maple syrup, 2 tablespoons of Dijon mustard, and 2 tablespoons of olive oil. Add 3 minced garlic cloves, zest from 1 lemon, and a pinch of salt and pepper. Whisk until smooth. This sauce adds great flavor to the salmon. 1. Arrange salmon and Brussels sprouts on the baking sheet Place 4 salmon fillets on one side of the baking sheet. Brush each fillet with the maple Dijon sauce. On the other side, lay out 2 cups of halved Brussels sprouts. Drizzle them with olive oil and sprinkle with salt and pepper. Toss them to coat well. 2. Baking time and temperature details Bake everything in the preheated oven for about 15-20 minutes. The salmon will cook through, and the Brussels sprouts will turn golden and tender. Check for doneness by flaking the salmon with a fork. It should be opaque and easy to separate. Enjoy your meal! To get the best flavor, brush the sauce on the salmon just before baking. Use a generous amount. This helps the salmon soak up all the tasty goodness. You can use a silicone brush for easy application. To check if the salmon is cooked, look for the color. It should be opaque and flake easily with a fork. If you have a food thermometer, aim for 145°F (63°C). This ensures the salmon is safe to eat and still juicy. For crispy Brussels sprouts, cut them in half. This helps them cook evenly. Spread them out on the baking sheet. Avoid crowding so they can brown nicely. When it comes to seasoning, keep it simple. Salt and pepper work great. You can add garlic powder or red pepper flakes for extra flavor. Toss them in olive oil before baking to help them crisp up even more. {{image_2}} You can swap out salmon for other fish. Cod or trout work well. If you want a meat option, try chicken breast. For those who prefer plant-based foods, use tofu or tempeh. They soak up flavors nicely and add a protein boost. You can also replace Brussels sprouts with green beans or cauliflower. Both options roast well and taste great. If you want a vegan version, use maple syrup and Dijon mustard in your sauce. Just skip the fish and choose your favorite veggies. You can also try chickpeas for extra protein. To add more flavor, use different herbs or spices. Thyme and rosemary pair nicely with salmon. You can also sprinkle some paprika for a bit of heat. If you like a kick, add red pepper flakes to the sauce. For more veggie options, toss in carrots or sweet potatoes with the Brussels sprouts. They add color and taste. You can even add a splash of balsamic vinegar for a tangy twist. This keeps the dish fresh and fun. After enjoying your Maple Dijon Salmon and Brussels, store any leftovers right away. Place the salmon and Brussels sprouts in an airtight container. This helps keep them fresh. They will last in the fridge for up to three days. If you want to keep them longer, you can freeze the dish. Wrap the food tightly in foil or plastic wrap before you freeze. It will stay good for up to three months. Always label your containers with the date so you can track how long they have been stored. To reheat your salmon and Brussels sprouts, use the oven for the best flavor. Preheat your oven to 350°F (175°C). Place the leftovers on a baking sheet lined with parchment paper. Cover them with foil to prevent drying out. Heat for about 15 minutes or until warm. If you prefer the microwave, use it on medium power. Heat in short bursts of 30 seconds, checking often. This keeps the fish moist but may not crisp the sprouts. Enjoy your meal just as much the second time! How do I know when the salmon is cooked? You can tell the salmon is cooked when it flakes easily with a fork. The color should change from bright pink to a light, opaque pink. The internal temperature should reach 145°F (63°C). If you have a food thermometer, that is the best way to check. Can I use frozen salmon for this recipe? Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking. Thaw it in the fridge overnight or run it under cold water. This helps the salmon cook evenly and keeps it moist. Why are my Brussels sprouts soggy? Soggy Brussels sprouts often come from overcooking or too much moisture. Make sure to dry them well after washing. Toss them in olive oil and season right before cooking. This will help them crisp up nicely in the oven. Can I prepare Brussels sprouts ahead of time? Yes, you can prep Brussels sprouts ahead of time. You can wash, trim, and halve them a day in advance. Store them in an airtight container in the fridge. Just remember to season them right before cooking for the best flavor. This blog post detailed a delicious recipe for Maple Dijon Salmon and Brussels sprouts. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips for perfect results. We also covered variations and ways to store leftovers effectively. In closing, I hope you feel confident to try this meal. It’s simple, tasty, and offers room for creativity. Enjoy cooking and sharing this dish!

                  Maple Dijon Salmon & Brussels Sheet Pan

                  A delicious and easy sheet pan meal featuring salmon fillets and Brussels sprouts, glazed with a maple Dijon sauce.
                  Print Recipe Pin Recipe
                  Prep Time 10 minutes
                  Cook Time 15 minutes
                  Total Time 25 minutes
                  Course Main Course
                  Cuisine American
                  Servings 4 servings
                  Calories 350 kcal

                  Ingredients
                    

                  • 4 fillets salmon
                  • 2 cups Brussels sprouts, halved
                  • 0.25 cup pure maple syrup
                  • 2 tablespoons Dijon mustard
                  • 2 tablespoons olive oil
                  • 3 cloves garlic, minced
                  • to taste salt and pepper
                  • 1 zest lemon
                  • for garnish fresh parsley

                  Instructions
                   

                  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
                  • In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, lemon zest, salt, and pepper until well combined.
                  • Place the salmon fillets on one side of the prepared baking sheet. Brush the maple Dijon mixture generously over the top of each fillet.
                  • On the other side of the baking sheet, arrange the halved Brussels sprouts. Drizzle them with olive oil, and season with salt and pepper. Toss to coat.
                  • Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and the Brussels sprouts are golden brown and tender.
                  • Once done, remove from the oven and let cool for a minute. Garnish the salmon with fresh parsley before serving.
                  • Presentation Tips: Serve the salmon and Brussels sprouts on a large platter, drizzle with any remaining maple Dijon sauce, and sprinkle lemon zest and parsley on top for an eye-catching finish.

                  Notes

                  Serve with extra sauce and garnish for a beautiful presentation.
                  Keyword Brussels sprouts, Dijon, maple, salmon, sheet pan

                  WANT TO SAVE THIS RECIPE?

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