For an easy and delicious meal, look no further than baked Maple Mustard Salmon and Brussels Sprouts. This 30-minute salmon sheet pan dinner will solve your weeknight dinner woes! Believe me, you won’t be able to get enough of the sweet and savory maple dijon glaze.
This post may contain affiliate links. For more information, see my affiliate disclosure.
It’s safe to say that sheet pan meals changed my life. Kiiiind of a bold statement, but really, they did.
I first discovered them when I was working long days during my dietetic internship. I would leave the hospital when it was already dark, and since I was sweating for the wedding, I’d hurry home to hit the gym or a workout class.
After that I’d be hankering for something healthy but quick! Our weekends were packed with wedding planning and trips, leaving me little time to meal prep. So what was a girl to do? Enter: sheet pan meals!
I discovered them sort of accidentally when I realized I could roast cauliflower and salmon at the same temperature. And the rest is history. I’ve been experimenting with tasty glazes and different veggie and protein combos ever since!
I haven’t even gotten to the best part. Sheet pan meals mean there is literally only one pan that goes into the oven, making clean-up a breeze.
How to Make Maple Mustard Salmon
- Line a baking sheet with parchment paper. Put the salmon fillets in the center. Wash and quarter the brussels sprouts.
- Next, make the uhhh-mazing maple mustard marinade. Add half of the glaze to the brussels in a mixing bowl and stir until they’re coated. Spread them around the salmon on the baking sheet, then brush the salmon with the rest of the sauce.
- Pop that all in the oven, wash the bowl, and BOOM. Dinner is served!
- Make sure to cut the brussels into quarters, because you want them to be small enough to roast up pretty quickly.
- You can use fresh or frozen (but fully thawed) salmon for this recipe. I love Trader Joe’s frozen wild caught salmon. It’s so affordable and great to buy in bulk since it’s frozen!
- Salmon doesn’t take long to cook. Check on it starting at 15 minutes so that you don’t dry it out.
- Serve over brown rice or another type of whole grain for a complete meal.
- Maple Mustard Salmon and Brussels is best when eaten right away, but you can also reheat leftovers for lunch! Store in an airtight container in the fridge for up to 3 days, and reheat in the microwave.
- This recipe calls for dijon mustard to make the salmon marinade, but you can sub whole grain mustard and/or use honey instead of maple syrup.
More Easy Dinner Recipes
If you like Sheet Pan Maple Mustard Salmon and Brussels, you may also enjoy these other meals for a weeknight dinner.
- One Pot Veggie Mac and Cheese
- Weeknight Cauliflower Curry Recipe
- One Pot Mushroom Spaghetti
- Baby Portobello Mushroom Stir Fry
- Coconut Cod with Fennel and Spinach
If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section.
Sheet Pan Maple Mustard Salmon and Brussels
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Place the salmon fillets in the middle.
- Whisk together the maple syrup, dijon, olive oil, garlic, thyme, and sea salt. Add the quartered brussels sprouts to a mixing bowl and pour half of the glaze over them, stirring until coated.
- Spread the brussels sprouts around the salmon on the baking sheet. Brush the salmon with the rest of glaze.
- Bake for 15-20 minutes or until salmon flakes easily with a fork.
- Be sure to cut the brussels sprouts into small quarters so that they roast up quickly.
- Serve with a whole grain, like farro or brown rice, for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the microwave.
Sheet Pan Maple Mustard Salmon and Brussels was originally published in 2017. It was updated with new photos and expert tips in January 2020.