Maple-Glazed Salmon with Roasted Brussels Sprouts

This is a one-pan salmon dinner with Brussels sprouts roasted alongside the fish. The salmon is brushed with a maple-Dijon glaze so it cooks quickly without drying out, while the sprouts caramelize in the oven and pick up the glaze’s savory sweetness. Serve it straight from the pan with lemon over the top.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 45 ml maple syrup for glaze
• 15 ml Dijon mustard for glaze
• 6 g garlic 1 clove, finely grated
• 15 ml olive oil divided
• 2 g fine salt divided
• 1 g black pepper divided
• 450 g Brussels sprouts trimmed and halved
• 15 ml olive oil divided
• 3 g fine salt divided
• 1 g black pepper divided
• 680 g salmon fillets, skin on or off 4 fillets, about 170 g each
• 1 each lemon zested and cut into wedges
• 0.5 g red pepper flakes optional
• 6 g fresh parsley chopped, for garnish

Instructions

1. Heat the oven to 230°C. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk together the maple syrup, Dijon mustard, grated garlic, 15 ml of the olive oil, 2 g of the salt, and 1 g of the black pepper. The glaze is smooth and emulsified.
2. Toss the Brussels sprouts with the remaining 15 ml olive oil, the remaining 3 g salt, and the remaining 1 g black pepper. Spread them on the baking sheet cut-side down. The sprouts are evenly coated and in a single layer.
3. Roast the Brussels sprouts for 8 minutes. Remove the pan, push the sprouts to the sides, and add the salmon fillets in the center. The sprouts have started to brown at the edges.
4. Brush the salmon generously with the glaze, then roast until the salmon flakes and reaches 52°C to 55°C in the center for medium, or 60°C if you prefer it fully cooked, about 7 to 9 minutes more. The salmon is opaque at the edges and flakes easily with a fork.
5. Squeeze lemon over the salmon and sprouts, add red pepper flakes if using, and scatter with parsley. Serve immediately. The glaze is glossy and the sprouts are browned at the edges.