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Maple Mustard Salmon – Sheet Pan Dinner

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This maple mustard salmon is the quickest weeknight dinner ever! A sweet, tangy maple Dijon sauce coats cubed sweet potato, crisp Brussels sprouts, and fresh salmon fillets for a delicious, filling meal that your family will love! 

Ingredients

Scale
  • 1 lb. salmon fillets
  • 10 oz. halved Brussels sprouts (about 4 cups)
  • 1 medium/large sweet potato, peeled and 1/2″ diced (about 4 cups)
  • 1/3 cup olive oil
  • 1/3 cup maple syrup
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • Kosher salt 
  • fresh cracked pepper

Serve with: 

  • pecans
  • pumpkin seeds
  • pomegranate seeds

Instructions

  1. Heat oven to 425 degrees. 
  2. In a measuring cup combine oil, syrup, Dijon, garlic powder and a large pinch of salt and pepper.
  3. Arrange Brussels sprouts and cubed sweet potatoes on a rimmed sheet pan.
  4.  Pour half the dressing over the sweet potatoes and Brussels sprouts and toss to coat. 
  5. Roast for 15 minutes. 
  6. Then add salmon to the sheet pan and pour remaining dressing over salmon, spreading it in a thin layer. 
  7. Roast for another 10-12 minutes or until the salmon flakes easily with a fork. 
  8. Broil for 1-2 minutes to get the veggies a little crisp. 
  9. Garnish with pecans, pumpkin seeds and pomegranate seeds.

Notes

Switch up the veggies to suit your family’s tastes! As long as you keep the ratio around 8 cups of chopped veggies, the recipe should work out just fine! Be sure to take into consideration the size and baking time of any veggies that you sub for the sweet potato and Brussels sprouts.

If you don’t have a sheet pan, you could also use a plain old baking dish. Depending on the size of your baking dish, I’d recommend using two dishes so that you can ensure the veggies are spread in a single layer.

Leave the skin on the salmon fillets. The skin is going to help hold in a lot of moisture, making the fish perfectly tender inside and ensuring that it doesn’t dry out. While I prefer not to eat the skin, you certainly can after it’s baked. If you don’t like salmon skin, don’t worry – as soon as it’s cooked through the skin becomes very easy to remove from the flesh.

Nutrition

Find it online: https://midwestfoodieblog.com/maple-mustard-salmon-sheet-pan-dinner/