Ingredients
Scale
- 4 (6-ounce) salmon fillets
- 1 lb Brussels sprouts, trimmed and halved
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Lightly spray the foil with non-stick cooking spray if needed.
- In a small mixing bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, minced garlic, and smoked paprika. This thick, aromatic sauce will serve as both a seasoning for the vegetables and a glaze for the fish.
- Place the halved Brussels sprouts on the prepared baking sheet. Drizzle them with one tablespoon of olive oil and toss with a pinch of salt and pepper. Spread them out into a single layer, ensuring they have enough space to roast rather than steam.
- Create four clear spaces on the baking sheet and place the salmon fillets skin-side down. Pat the salmon dry with a paper towel first to help the glaze stick better. Generously brush the maple mustard glaze over the top and sides of each fillet.
- Place the baking sheet in the oven and roast for 15 to 20 minutes. The salmon should be opaque and flake easily with a fork, and the Brussels sprouts should be tender with charred, crispy edges. If you prefer extra crispy sprouts, you can toss them halfway through the cooking time.
- Remove the pan from the oven. If there is any leftover glaze, give the salmon one final brush. Garnish with fresh parsley if desired and serve immediately while hot.
- Cook Time: 30 minutes
- Diet: Low-Carb