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maple mustard salmon and brussels sprouts on a white plate with a gold fork

Sheet Pan Maple Mustard Salmon and Brussels

This 30-minute sheet pan baked salmon features a maple dijon glaze that's out of this world!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 477kcal


  • 2 wild caught salmon fillets ~0.75 pound; fresh or frozen and thawed
  • 1 pound brussels sprouts quartered
  • 3 tablespoon maple syrup
  • 3 tablespoon dijon mustard
  • 2 teaspoon olive oil
  • 2 cloves garlic minced
  • 2 teaspoon fresh thyme
  • ¼ teaspoon sea salt


  • 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.


Serving: 1serving | Calories: 477kcal | Carbohydrates: 43g | Protein: 43g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 681mg | Potassium: 1814mg | Fiber: 10g | Sugar: 23g | Vitamin A: 1873IU | Vitamin C: 197mg | Calcium: 175mg | Iron: 5mg