Serves 4
40 min
Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts
Recipe GLPR212b8010e9691c
A wholesome Nordic-inspired dinner featuring pan-seared salmon fillets coated with a glossy maple and whole-grain mustard glaze, served alongside caramelized roasted Brussels sprouts and red onion wedges. This complete one-pan meal is naturally pescatarian, dairy-free, and gluten-free, coming together in just 40 minutes.
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Ingredients
2 tablespoons maple syrup
2 tablespoons whole-grain mustard
4 salmon fillets
1 pound Brussels sprouts, trimmed and halved through the root
1 large red onion, cut into wedges with stem ends left intact
2 tablespoons olive oil
salt
black pepper
lemon wedges, for serving
Directions
Preheat your oven to 400°F. In a small bowl, whisk together the maple syrup and whole-grain mustard until smooth and fully combined. Set the glaze mixture aside.
On a large baking sheet, toss the halved Brussels sprouts and red onion wedges with 1 tablespoon of olive oil, then season generously with salt and pepper. Spread them in an even layer cut-side down on the sheet.
Roast the Brussels sprouts and onions in the preheated oven for 15 minutes, stirring halfway through, until they begin to soften and the cut sides start to caramelize.
While the vegetables are roasting, pat the salmon fillets dry with paper towels and season both sides lightly with salt and pepper. Heat a large ovenproof skillet over medium-high heat with the remaining 1 tablespoon of olive oil.
Once the oil is shimmering, carefully place the salmon fillets skin-side up in the skillet. Sear for 3 to 4 minutes without moving them until the bottom is golden brown.
Brush the top of each salmon fillet generously with the maple-mustard glaze. Transfer the skillet to the oven and roast the salmon for 10 to 12 minutes, until it reaches an internal temperature of 145°F at the thickest point.
Remove the baking sheet of roasted Brussels sprouts and onions from the oven when the salmon is done. Check that the Brussels sprouts are tender and caramelized.
Arrange the maple and mustard-glazed salmon fillets on serving plates alongside the roasted Brussels sprouts and red onion wedges. Serve immediately with fresh lemon wedges on the side for squeezing over the fish.
