Maple-Glazed Salmon With Roasted Brussels Sprouts

Photo by Jonny Valiant



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  • Serves 4
  • Hands-On Time
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 417 calories
    • Fat 19 g
    • Sat Fat 3 g
    • Cholesterol 108 mg
    • Sodium 570 mg
    • Protein 42 g
    • Carbohydrate 19 g
    • Sugar 9 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 80 mg


  1. Check 1pound Brussels sprouts, trimmed and halved
  2. Check 1 large red onion, cut into 1-inch wedges, stem ends left intact
  3. Check 2tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 2tablespoons pure maple syrup
  6. Check 2tablespoons whole-grain mustard
  7. Check 1 1/2pounds skinless salmon fillet, cut into 4 pieces
  8. Check lemon wedges, for serving


  1. Heat oven to 450° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15 to 20 minutes.
  2. Meanwhile, in a small bowl, mix together the maple syrup, mustard, and ¼ teaspoon each salt and pepper. After the vegetables have cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush it with the maple mixture. Roast on the top rack until opaque throughout, 6 to 8 minutes.
  3. Serve the salmon with the vegetables and lemon wedges.