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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 this past winter 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. Game changer.
I haven’t even gotten to the best part. Sheet pan meals mean there is literally only one pan that goes into the oven. Which means…less cleaning! And close to no clean-up if you use foil or parchment paper. Yes!!! A million times yes.
It’s about time I’ve shared one of my tastiest sheet pan creations with all of you! Today’s recipe is incredibly easy to throw together. Prep time is 10 minutes, and cook time is 20. 30 minutes for a healthy dinner?!! Yup, it’s true.
I spotted some gorgeous brussels sprouts at the market this past weekend, and I knew they would love to make their debut in this recipe.
Aren’t they purrr-ty?!
Oh, and I can’t forget to talk about the deliciously amazing combination of dijon mustard and maple syrup! Seriously, you will never want to put anything else on your salmon ever again. Ok maybe not, since there are so many amazing ways to enjoy salmon. But this glaze is the real deal.
It’s definitely sweet, so I’d recommend serving the salmon and brussels with a whole grain to cut the sweetness, and make it a complete meal!
Sheet Pan Maple Dijon Salmon and Brussels
- 1 pound wild caught salmon (~2 salmon fillets) - if frozen, thaw completely
- 1 pound brussels sprouts - quartered
- 3 tbsp maple syrup
- 3 tbsp dijon mustard
- 1 tbsp fresh thyme
- 2 cloves garlic - minced
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Mix maple syrup, dijon, thyme, and garlic together to prepare glaze. In a small bowl, pour half of the glaze on the quartered brussels sprouts and toss until coated.
- Transfer brussels to baking sheet. Add salmon fillets in the middle of the pan. Use a small brush to coat with rest of glaze. You may have some left over.
- Bake for 20 minutes or until salmon is prepared to desired doneness. Enjoy!