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- 4 salmon fillets (6 oz each) - 2 cups Brussels sprouts, halved - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - Lemon wedges for serving - Salt and pepper - Fresh vs. dried thyme considerations: Fresh thyme gives a bright flavor, while dried thyme is more concentrated. Use what you have! First, preheat your oven to 400°F (200°C). This step is key for perfect cooking. Next, line a large baking sheet with parchment paper. This makes cleanup easy and helps prevent sticking. In a small bowl, whisk together 1/4 cup of pure maple syrup, 2 tablespoons of Dijon mustard, 2 minced cloves of garlic, and 2 tablespoons of olive oil. Mix these until well combined. This glaze packs a sweet and tangy punch that pairs perfectly with salmon. Now, arrange 2 cups of halved Brussels sprouts on one half of the baking sheet. Drizzle them with olive oil, and season with salt, pepper, and fresh thyme. Toss well to coat. On the other half of the sheet, place 4 salmon fillets. Season them with salt and pepper. Brush the maple-Dijon mixture over each fillet generously. This adds flavor and makes the salmon shine. Place the baking sheet in the preheated oven. Bake for about 15 to 20 minutes. The salmon should flake easily with a fork, and the Brussels sprouts will be golden and tender. Once done, remove from the oven and let everything rest for a couple of minutes. Serve hot with lemon wedges for a zesty kick. Enjoy your delicious meal! To check salmon doneness, look for a few signs. The fish should turn opaque and flake easily with a fork. A good rule is to bake it for 15-20 minutes at 400°F (200°C). If you have a food thermometer, aim for an internal temperature of 145°F (63°C). For a flaky texture, let the salmon rest after baking. This helps the juices redistribute, making it moist and tender. You can also brush the fish with the maple-Dijon glaze before baking. This adds flavor and helps keep it juicy. Roasting Brussels sprouts brings out their best flavor. Cut them in half to ensure even cooking. Toss them with olive oil, salt, and pepper. Spread them out on the baking sheet, giving them space to cook evenly. For added flavor, try adding balsamic vinegar or a sprinkle of parmesan cheese before serving. You can also mix in nuts like walnuts or pecans for crunch. Pair your dish with easy side options like quinoa or rice. These grains absorb the flavors from the salmon and sprouts well. You can also serve a light salad to balance the meal. For wine, a crisp white like Sauvignon Blanc works well. It complements the sweetness of the maple syrup and the rich salmon. Enjoy your meal with a squeeze of lemon for an extra zing! {{image_2}} You can switch up the salmon for other proteins. Chicken works well and cooks nicely. Tofu is a great option for a plant-based choice. Just cut it into cubes and marinate it like the salmon. For veggies, try asparagus or broccoli. Both roast well and add great taste. They can replace Brussels sprouts or even team up with them for more color. Want to change the taste? Adding spices can do just that. Paprika gives a nice warmth. Cayenne pepper adds heat for those who love spice. If you want a different sweetener, consider honey or agave syrup. Both will still give you that sweet touch. Just keep the balance of flavors in mind for the best dish. This dish pairs nicely with grains. Quinoa or rice are great choices. They soak up the flavors and add a hearty base. Leftovers can also be fun! You can make a salad by flaking the salmon. Mix it with greens and a vinaigrette for a quick meal. It transforms your leftovers into something new and tasty. To store your leftovers, place the salmon and Brussels sprouts in an airtight container. Make sure to let them cool completely first. Keep the container in the refrigerator. Your meal will stay fresh for up to three days. To maintain freshness, avoid mixing the salmon and sprouts before storing. This keeps each component tasting great. If you want to store for a longer time, freezing is a good option. Wrap the salmon and Brussels sprouts tightly in plastic wrap or foil. Place them in a freezer-safe bag. This way, they can last up to three months in the freezer. For thawing, move your items to the fridge for a few hours or overnight before cooking. You can also use the microwave's defrost setting if you're in a hurry. To reheat the salmon and Brussels sprouts, use the oven for best results. Preheat your oven to 350°F (175°C). Place the food in a baking dish and cover with foil. Heat for about 15-20 minutes, or until warmed through. This method helps keep the salmon moist and prevents the sprouts from getting soggy. You can also reheat in a skillet over low heat, stirring gently until warm. Bake salmon at 400°F (200°C) for 15-20 minutes. The salmon should flake easily with a fork. This time works well for fresh fillets. If you use thicker cuts, check for doneness at 20 minutes. Yes, you can use frozen salmon. Thaw it in the fridge overnight for best results. If you need to cook it from frozen, add a few more minutes to the baking time. Just make sure it reaches an internal temperature of 145°F (63°C). You can use yellow mustard or whole grain mustard. Yellow mustard has a milder taste. Whole grain mustard offers a bit more texture and flavor. Both will work well with the maple syrup. Roasted potatoes or a fresh salad complement this meal nicely. You can also serve it with quinoa for a hearty touch or a side of rice to soak up the glaze. Each adds a nice balance to the salmon and sprouts. Yes, you can prep this dish ahead of time. Marinate the salmon and Brussels sprouts for up to two hours before cooking. Store them in the fridge, covered. This helps the flavors meld together. Just bake them when you’re ready to eat! This recipe guides you in making a tasty salmon dish with Brussels sprouts. We covered the key ingredients, the glaze mix, and baking tips. Remember to check for perfect doneness and explore variations to suit your taste. Storing leftovers properly is crucial for freshness. With these easy steps and tips, you can create a healthy meal that your family will love. Try it out, and enjoy every bite!

Sheet-Pan Maple Dijon Salmon With Brussels Sprouts

Discover the delicious flavors of Maple Dijon Delight with this easy salmon and Brussels sprouts recipe! Perfectly baked salmon fillets are glazed with a sweet and tangy maple-Dijon sauce, served alongside golden, tender Brussels sprouts. This dish is not only quick to prepare but also packed with nutrients. Ready to impress your dinner guests? Click through for the full recipe and elevate your next meal!
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Ingredients
  

4 salmon fillets (6 oz each)

2 cups Brussels sprouts, halved

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

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

      Place the Brussels sprouts on one half of the prepared baking sheet. Drizzle with olive oil, season with salt, pepper, and thyme, and toss to coat evenly.

        Place the salmon fillets on the other half of the baking sheet. Season them with salt and pepper, then brush the maple-Dijon mixture generously over each fillet.

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

            Remove from the oven and let rest for a couple of minutes. Serve hot with lemon wedges on the side for a zesty kick.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4