Sheet Pan Maple Mustard Salmon & Sprouts Delight

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To make Sheet Pan Maple Mustard Salmon & Sprouts, you need fresh and simple ingredients. Here’s a complete list: - Salmon Fillets - 4 salmon fillets (5-6 oz each) - Brussels Sprouts - 1 lb Brussels sprouts, trimmed and halved - Maple Mustard Glaze Ingredients - 3 tablespoons Dijon mustard - 3 tablespoons pure maple syrup - 2 tablespoons extra virgin olive oil - 2 cloves garlic, finely minced - Seasoning and Garnishes - Salt and freshly cracked black pepper, to taste - 1 teaspoon smoked paprika for added depth - Fresh parsley, chopped (for garnish, optional) Each ingredient brings its own flavor. The salmon is rich and fatty. The Brussels sprouts are crisp and slightly bitter. The glaze adds a sweet and tangy kick. Mixing these flavors creates a dish that sings! If you want to make it even better, use high-quality maple syrup and fresh herbs. They add depth and freshness. Enjoy crafting this tasty meal! First, preheat your oven to 400°F (200°C). This helps cook the salmon and Brussels sprouts evenly. Next, line a large baking sheet with parchment paper. This makes cleanup easy and keeps your food from sticking. In a small bowl, whisk together the Dijon mustard and pure maple syrup. Add the extra virgin olive oil, minced garlic, smoked paprika, and a pinch of salt and pepper. Mix until smooth. This glaze gives the salmon a sweet and tangy flavor. Place the salmon fillets skin-side down on one side of the baking sheet. Use a brush or spoon to coat each fillet with the maple mustard glaze. Let some glaze drip down the sides for extra flavor. In another bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Make sure each sprout is coated well. Spread the Brussels sprouts cut-side down on the other side of the baking sheet. This helps them brown and crisp nicely. Bake everything in the preheated oven for about 15-20 minutes. Check that the salmon is cooked through; it should reach 145°F internally. The Brussels sprouts should be tender with crispy edges. Once done, take the sheet pan out of the oven and let it rest for a few minutes. If you want, sprinkle freshly chopped parsley on top of the salmon before serving. Enjoy the beautiful colors and flavors on your plate! To cook salmon just right, start with fresh fillets. Look for bright color and firm texture. Make sure the fillets are about the same size for even cooking. I recommend checking the internal temperature. It should reach 145°F for safe eating. When in doubt, use a fork to check for flakiness. If it flakes easily, it's done! For the best Brussels sprouts, choose ones that are firm and bright green. Trim the ends and cut them in half. This helps them cook evenly. Toss them in olive oil and season well with salt and pepper. Place them cut-side down on the baking sheet. This position helps them get crispy and caramelized. Bake until they're tender and golden brown for great flavor. Don’t waste that tasty maple mustard glaze! After baking, you can drizzle any leftover glaze over the salmon and sprouts. It adds extra flavor and looks nice on the plate. If you have more glaze than you need, save it in a jar. Use it for other dishes, like chicken or roasted veggies. It's a quick way to add a sweet and tangy kick! {{image_4}} You can swap salmon for other proteins. Chicken breasts work well. They soak up the maple mustard glaze nicely. You can also use firm white fish like cod or halibut. These fish cook quickly and keep their flavor. For a plant-based option, try tofu. Just press it to remove excess water. Then marinate in the same maple mustard glaze. Brussels sprouts are great, but you can try other veggies too. Asparagus adds a nice crunch and cooks quickly. Broccoli florets or green beans are also good choices. These options can bring new flavors and textures. Just make sure to adjust cooking time for different vegetables. To boost flavors, think about adding different spices. A sprinkle of chili flakes can give a nice kick. You can also add a splash of lemon juice for brightness. Fresh herbs like thyme or dill can enhance the dish too. For a sweet twist, toss in sliced apples or pears with the veggies. These additions can elevate the meal and make it more fun. Store leftover salmon and Brussels sprouts in an airtight container. This keeps them fresh. Allow the dish to cool down before sealing. You can keep it in the fridge for up to three days. If you have extra glaze, store it separately in a small container. To reheat, place the salmon and Brussels sprouts on a baking sheet. Preheat your oven to 350°F (175°C). Bake for about 10-15 minutes or until heated through. You can also reheat in the microwave. Place on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warm. If you want to freeze the dish, wrap the salmon and Brussels sprouts tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. You can freeze it for up to two months. To enjoy, thaw in the fridge overnight before reheating. You can pair this dish with many sides. Here are some great options: - Quinoa or rice for a filling base. - A fresh green salad for crunch and color. - Mashed potatoes for a creamy touch. - Roasted carrots or sweet potatoes for sweetness. These sides will enhance the meal and make it special. Yes, you can prep some parts in advance. You can mix the glaze a day before. Store it in the fridge for better flavor. You can also cut the Brussels sprouts ahead of time. Just keep them in a sealed bag. This will save time when you are ready to cook. The best way to check is to use a meat thermometer. Insert it into the thickest part of the salmon. It should read 145°F for done salmon. If you don't have a thermometer, check for flakiness. The fish should flake easily with a fork. It should look opaque and not glossy. Yes, this recipe is gluten-free! All the ingredients are safe for a gluten-free diet. The Dijon mustard is usually gluten-free, but check the label. This ensures everyone can enjoy this tasty dish without worry. This article covered how to make a tasty sheet pan meal with salmon and Brussels sprouts. We shared details on ingredients, cooking steps, and even tips for the best results. You can swap proteins or veggies, and I included storage tips too. Now that you know the process, I hope you’ll enjoy making this dish. It’s simple, healthy, and sure to impress anyone at your table. Dive into this fun cooking project and savor every bite!

WANT TO SAVE THIS RECIPE?

Ready to impress your taste buds? This Sheet Pan Maple Mustard Salmon & Sprouts Delight is a game-changer! With its sweet and tangy glaze, this dish brings flavor and nutrition right to your dinner table. I’ll guide you through easy steps to create a meal everyone will love. Let’s make cooking fun and simple with fresh salmon and roasted Brussels sprouts! Are you ready to dive in?

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Ingredients

To make Sheet Pan Maple Mustard Salmon & Sprouts, you need fresh and simple ingredients. Here’s a complete list:

– Salmon Fillets

– 4 salmon fillets (5-6 oz each)

– Brussels Sprouts

– 1 lb Brussels sprouts, trimmed and halved

– Maple Mustard Glaze Ingredients

– 3 tablespoons Dijon mustard

– 3 tablespoons pure maple syrup

– 2 tablespoons extra virgin olive oil

– 2 cloves garlic, finely minced

– Seasoning and Garnishes

– Salt and freshly cracked black pepper, to taste

– 1 teaspoon smoked paprika for added depth

– Fresh parsley, chopped (for garnish, optional)

Each ingredient brings its own flavor. The salmon is rich and fatty. The Brussels sprouts are crisp and slightly bitter. The glaze adds a sweet and tangy kick. Mixing these flavors creates a dish that sings!

If you want to make it even better, use high-quality maple syrup and fresh herbs. They add depth and freshness. Enjoy crafting this tasty meal!

Step-by-Step Instructions

Preparing the Oven and Baking Sheet

First, preheat your oven to 400°F (200°C). This helps cook the salmon and Brussels sprouts evenly. Next, line a large baking sheet with parchment paper. This makes cleanup easy and keeps your food from sticking.

Making the Maple Mustard Glaze

In a small bowl, whisk together the Dijon mustard and pure maple syrup. Add the extra virgin olive oil, minced garlic, smoked paprika, and a pinch of salt and pepper. Mix until smooth. This glaze gives the salmon a sweet and tangy flavor.

Arranging the Salmon and Brussels Sprouts

Place the salmon fillets skin-side down on one side of the baking sheet. Use a brush or spoon to coat each fillet with the maple mustard glaze. Let some glaze drip down the sides for extra flavor. In another bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Make sure each sprout is coated well. Spread the Brussels sprouts cut-side down on the other side of the baking sheet. This helps them brown and crisp nicely.

Baking and Serving the Dish

Bake everything in the preheated oven for about 15-20 minutes. Check that the salmon is cooked through; it should reach 145°F internally. The Brussels sprouts should be tender with crispy edges. Once done, take the sheet pan out of the oven and let it rest for a few minutes. If you want, sprinkle freshly chopped parsley on top of the salmon before serving. Enjoy the beautiful colors and flavors on your plate!

Tips & Tricks

How to Ensure Perfectly Cooked Salmon

To cook salmon just right, start with fresh fillets. Look for bright color and firm texture. Make sure the fillets are about the same size for even cooking. I recommend checking the internal temperature. It should reach 145°F for safe eating. When in doubt, use a fork to check for flakiness. If it flakes easily, it’s done!

Roasting Brussels Sprouts for Optimal Flavor

For the best Brussels sprouts, choose ones that are firm and bright green. Trim the ends and cut them in half. This helps them cook evenly. Toss them in olive oil and season well with salt and pepper. Place them cut-side down on the baking sheet. This position helps them get crispy and caramelized. Bake until they’re tender and golden brown for great flavor.

Using Leftover Glaze

Don’t waste that tasty maple mustard glaze! After baking, you can drizzle any leftover glaze over the salmon and sprouts. It adds extra flavor and looks nice on the plate. If you have more glaze than you need, save it in a jar. Use it for other dishes, like chicken or roasted veggies. It’s a quick way to add a sweet and tangy kick!

Variations

Alternative Proteins to Use

You can swap salmon for other proteins. Chicken breasts work well. They soak up the maple mustard glaze nicely. You can also use firm white fish like cod or halibut. These fish cook quickly and keep their flavor. For a plant-based option, try tofu. Just press it to remove excess water. Then marinate in the same maple mustard glaze.

Substituting Brussels Sprouts

Brussels sprouts are great, but you can try other veggies too. Asparagus adds a nice crunch and cooks quickly. Broccoli florets or green beans are also good choices. These options can bring new flavors and textures. Just make sure to adjust cooking time for different vegetables.

Flavor Enhancements and Add-ins

To boost flavors, think about adding different spices. A sprinkle of chili flakes can give a nice kick. You can also add a splash of lemon juice for brightness. Fresh herbs like thyme or dill can enhance the dish too. For a sweet twist, toss in sliced apples or pears with the veggies. These additions can elevate the meal and make it more fun.

Storage Info

Best Methods for Storing Leftovers

Store leftover salmon and Brussels sprouts in an airtight container. This keeps them fresh. Allow the dish to cool down before sealing. You can keep it in the fridge for up to three days. If you have extra glaze, store it separately in a small container.

Reheating Instructions

To reheat, place the salmon and Brussels sprouts on a baking sheet. Preheat your oven to 350°F (175°C). Bake for about 10-15 minutes or until heated through. You can also reheat in the microwave. Place on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warm.

Freezing Guidelines

If you want to freeze the dish, wrap the salmon and Brussels sprouts tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. You can freeze it for up to two months. To enjoy, thaw in the fridge overnight before reheating.

FAQs

What can I serve with Sheet Pan Maple Mustard Salmon?

You can pair this dish with many sides. Here are some great options:

– Quinoa or rice for a filling base.

– A fresh green salad for crunch and color.

– Mashed potatoes for a creamy touch.

– Roasted carrots or sweet potatoes for sweetness.

These sides will enhance the meal and make it special.

Can I make this recipe ahead of time?

Yes, you can prep some parts in advance. You can mix the glaze a day before. Store it in the fridge for better flavor. You can also cut the Brussels sprouts ahead of time. Just keep them in a sealed bag. This will save time when you are ready to cook.

How do I know when the salmon is done cooking?

The best way to check is to use a meat thermometer. Insert it into the thickest part of the salmon. It should read 145°F for done salmon. If you don’t have a thermometer, check for flakiness. The fish should flake easily with a fork. It should look opaque and not glossy.

Is this recipe gluten-free?

Yes, this recipe is gluten-free! All the ingredients are safe for a gluten-free diet. The Dijon mustard is usually gluten-free, but check the label. This ensures everyone can enjoy this tasty dish without worry.

This article covered how to make a tasty sheet pan meal with salmon and Brussels sprouts. We shared details on ingredients, cooking steps, and even tips for the best results. You can swap proteins or veggies, and I included storage tips too.

Now that you know the process, I hope you’ll enjoy making this dish. It’s simple, healthy, and sure to impress anyone at your table. Dive into this fun cooking project and savor every bite!

To make Sheet Pan Maple Mustard Salmon & Sprouts, you need fresh and simple ingredients. Here’s a complete list: - Salmon Fillets - 4 salmon fillets (5-6 oz each) - Brussels Sprouts - 1 lb Brussels sprouts, trimmed and halved - Maple Mustard Glaze Ingredients - 3 tablespoons Dijon mustard - 3 tablespoons pure maple syrup - 2 tablespoons extra virgin olive oil - 2 cloves garlic, finely minced - Seasoning and Garnishes - Salt and freshly cracked black pepper, to taste - 1 teaspoon smoked paprika for added depth - Fresh parsley, chopped (for garnish, optional) Each ingredient brings its own flavor. The salmon is rich and fatty. The Brussels sprouts are crisp and slightly bitter. The glaze adds a sweet and tangy kick. Mixing these flavors creates a dish that sings! If you want to make it even better, use high-quality maple syrup and fresh herbs. They add depth and freshness. Enjoy crafting this tasty meal! First, preheat your oven to 400°F (200°C). This helps cook the salmon and Brussels sprouts evenly. Next, line a large baking sheet with parchment paper. This makes cleanup easy and keeps your food from sticking. In a small bowl, whisk together the Dijon mustard and pure maple syrup. Add the extra virgin olive oil, minced garlic, smoked paprika, and a pinch of salt and pepper. Mix until smooth. This glaze gives the salmon a sweet and tangy flavor. Place the salmon fillets skin-side down on one side of the baking sheet. Use a brush or spoon to coat each fillet with the maple mustard glaze. Let some glaze drip down the sides for extra flavor. In another bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Make sure each sprout is coated well. Spread the Brussels sprouts cut-side down on the other side of the baking sheet. This helps them brown and crisp nicely. Bake everything in the preheated oven for about 15-20 minutes. Check that the salmon is cooked through; it should reach 145°F internally. The Brussels sprouts should be tender with crispy edges. Once done, take the sheet pan out of the oven and let it rest for a few minutes. If you want, sprinkle freshly chopped parsley on top of the salmon before serving. Enjoy the beautiful colors and flavors on your plate! To cook salmon just right, start with fresh fillets. Look for bright color and firm texture. Make sure the fillets are about the same size for even cooking. I recommend checking the internal temperature. It should reach 145°F for safe eating. When in doubt, use a fork to check for flakiness. If it flakes easily, it's done! For the best Brussels sprouts, choose ones that are firm and bright green. Trim the ends and cut them in half. This helps them cook evenly. Toss them in olive oil and season well with salt and pepper. Place them cut-side down on the baking sheet. This position helps them get crispy and caramelized. Bake until they're tender and golden brown for great flavor. Don’t waste that tasty maple mustard glaze! After baking, you can drizzle any leftover glaze over the salmon and sprouts. It adds extra flavor and looks nice on the plate. If you have more glaze than you need, save it in a jar. Use it for other dishes, like chicken or roasted veggies. It's a quick way to add a sweet and tangy kick! {{image_4}} You can swap salmon for other proteins. Chicken breasts work well. They soak up the maple mustard glaze nicely. You can also use firm white fish like cod or halibut. These fish cook quickly and keep their flavor. For a plant-based option, try tofu. Just press it to remove excess water. Then marinate in the same maple mustard glaze. Brussels sprouts are great, but you can try other veggies too. Asparagus adds a nice crunch and cooks quickly. Broccoli florets or green beans are also good choices. These options can bring new flavors and textures. Just make sure to adjust cooking time for different vegetables. To boost flavors, think about adding different spices. A sprinkle of chili flakes can give a nice kick. You can also add a splash of lemon juice for brightness. Fresh herbs like thyme or dill can enhance the dish too. For a sweet twist, toss in sliced apples or pears with the veggies. These additions can elevate the meal and make it more fun. Store leftover salmon and Brussels sprouts in an airtight container. This keeps them fresh. Allow the dish to cool down before sealing. You can keep it in the fridge for up to three days. If you have extra glaze, store it separately in a small container. To reheat, place the salmon and Brussels sprouts on a baking sheet. Preheat your oven to 350°F (175°C). Bake for about 10-15 minutes or until heated through. You can also reheat in the microwave. Place on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warm. If you want to freeze the dish, wrap the salmon and Brussels sprouts tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. You can freeze it for up to two months. To enjoy, thaw in the fridge overnight before reheating. You can pair this dish with many sides. Here are some great options: - Quinoa or rice for a filling base. - A fresh green salad for crunch and color. - Mashed potatoes for a creamy touch. - Roasted carrots or sweet potatoes for sweetness. These sides will enhance the meal and make it special. Yes, you can prep some parts in advance. You can mix the glaze a day before. Store it in the fridge for better flavor. You can also cut the Brussels sprouts ahead of time. Just keep them in a sealed bag. This will save time when you are ready to cook. The best way to check is to use a meat thermometer. Insert it into the thickest part of the salmon. It should read 145°F for done salmon. If you don't have a thermometer, check for flakiness. The fish should flake easily with a fork. It should look opaque and not glossy. Yes, this recipe is gluten-free! All the ingredients are safe for a gluten-free diet. The Dijon mustard is usually gluten-free, but check the label. This ensures everyone can enjoy this tasty dish without worry. This article covered how to make a tasty sheet pan meal with salmon and Brussels sprouts. We shared details on ingredients, cooking steps, and even tips for the best results. You can swap proteins or veggies, and I included storage tips too. Now that you know the process, I hope you’ll enjoy making this dish. It’s simple, healthy, and sure to impress anyone at your table. Dive into this fun cooking project and savor every bite!

Sheet Pan Maple Mustard Salmon & Sprouts

Indulge in the delicious flavors of Sheet Pan Maple Mustard Salmon & Sprouts, a quick and easy dinner that the whole family will love! This recipe features succulent salmon coated in a sweet and tangy maple mustard glaze, paired with perfectly roasted Brussels sprouts. Ready in just 25 minutes, it’s the perfect weeknight meal. Click through to discover this tasty recipe and impress your loved ones tonight!
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Ingredients
  

4 salmon fillets (5-6 oz each)

1 lb Brussels sprouts, trimmed and halved

3 tablespoons Dijon mustard

3 tablespoons pure maple syrup

2 tablespoons extra virgin olive oil

2 cloves garlic, finely minced

Salt and freshly cracked black pepper, to taste

1 teaspoon smoked paprika for added depth

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to ensure easy cleanup.

    In a small mixing bowl, whisk together the Dijon mustard, pure maple syrup, extra virgin olive oil, minced garlic, smoked paprika, and a generous pinch of salt and pepper. Stir until the mixture is smooth and well-combined to create a flavorful glaze.

      On one side of the prepared baking sheet, place the salmon fillets skin-side down. Using a brush or the back of a spoon, generously coat the top of each fillet with the maple mustard glaze, allowing some to dribble down the sides for added flavor.

        In a separate mixing bowl, toss the halved Brussels sprouts with a drizzle of olive oil, and season generously with salt and pepper. Ensure each sprout is evenly coated for optimal roasting.

          Spread the seasoned Brussels sprouts out on the other side of the baking sheet, placing them cut-side down. This will encourage caramelization and browning for a delightful texture.

            Bake in the preheated oven for approximately 15-20 minutes, or until the salmon is fully cooked through (the internal temperature should reach 145°F) and the Brussels sprouts are tender with crispy edges.

              Once finished, carefully remove the sheet pan from the oven and let the dish rest for a few minutes. If desired, sprinkle the salmon with freshly chopped parsley before serving.

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

                  - Presentation Tips: Plate the salmon fillets alongside the roasted Brussels sprouts, drizzling any remaining maple mustard glaze from the sheet pan over both for an extra touch of flavor. Add bright lemon wedges to the side for a refreshing accent that complements the dish beautifully!

                    WANT TO SAVE THIS RECIPE?