Maple Glazed Salmon with Brussels Sprouts for Quick Dinners
Delight in Maple Glazed Salmon with Brussels Sprouts, a quick and healthy twist to your weeknight dinners.
Equipment
- Oven
- Baking sheet
- Mixing bowl
Ingredients
For the Glaze
- 1/4 cup Soy Sauce Can substitute with tamari for gluten-free option.
- 1 tbsp Dijon Mustard Substitute with yellow mustard if needed.
- 1/4 cup Maple Syrup Use honey as an alternative for a different sweetness.
- 1/4 tsp Black Pepper Freshly ground recommended for best taste.
For the Vegetables
- 1 lb Brussels Sprouts Halved for roasting; can swap with green beans or broccoli.
- 1 tsp Coarse Salt Regular salt can be used in a pinch.
For the Salmon
- 4 filets Salmon Filets Skin-on recommended for added flavor and moisture.
Instructions
How to Make Maple Glazed Salmon with Brussels Sprouts
- Preheat the oven to 400°F (200°C).
- Whisk together soy sauce, Dijon mustard, and maple syrup in a bowl to create the rich glaze.
- Prepare the Brussels sprouts by trimming and halving them; pat dry and toss them with half of the glaze, salt, and pepper.
- Arrange the Brussels sprouts on a baking sheet. Place the salmon filets skin-side down on the same sheet, brushing with the remaining glaze and seasoning lightly.
- Roast in the oven for 10 minutes, until the salmon reaches an internal temperature of 110-115°F.
- Broil for an additional 10 minutes, keeping a close eye on them until the salmon reaches 125-130°F.
- Optional: Garnish with fresh herbs like parsley or chives.
Notes
Store cooked salmon and Brussels sprouts separately in airtight containers for up to 3 days. For freezing, use freezer-safe containers for up to 3 months.