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Maple Dijon salmon with roasted sweet potatoes and Brussels sprouts

Maple Dijon Salmon

I roast sweet potatoes and Brussels sprouts, then add salmon brushed with a maple-Dijon glaze for an easy sheet-pan dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 4
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

Roasted vegetables
  • 1 pound Brussels sprouts 450 g, trimmed and halved
  • 1 large sweet potato about 1 pound / 450 g, peeled and cut into ½-inch cubes
  • 1 tablespoon olive oil 15 ml
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
Salmon and glaze
  • 4 salmon fillets about 6 ounces / 170 g each
  • 2 tablespoons pure maple syrup 30 ml
  • 1 tablespoon Dijon mustard 15 g
  • 1 tablespoon olive oil 15 ml
  • 1 tablespoon fresh lemon juice 15 ml
  • 2 garlic cloves minced
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
For serving
  • 1 lemon cut into wedges
  • A little extra thyme optional

Method
 

  1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper.
  2. Toss the Brussels sprouts and sweet potato with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread them out and roast for 15 minutes.
  3. Whisk together the maple syrup, Dijon mustard, 1 tablespoon olive oil, lemon juice, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Stir the vegetables and push them toward the edges of the pan. Place the salmon fillets skin-side down in the center.
  5. Brush the salmon with the maple-Dijon glaze. Roast for 12 to 15 minutes, brushing once more near the end if glaze remains.
  6. Check the thickest part of the salmon; it should reach 145°F and look opaque. If the salmon is done before the vegetables, move it to a plate and roast the vegetables a few minutes longer.
  7. Serve with lemon wedges and extra thyme, if desired.

Notes

I cut the sweet potato into small, even cubes so it cooks on time. Salmon thickness affects baking time, so I check the thickest fillet. Nutrition is an estimate and does not include optional sides.
I roast the vegetables before adding the salmon so the fish stays tender while the sweet potatoes finish cooking.