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You need four salmon fillets, each about six ounces. Fresh salmon works best for flavor. Look for bright color and a clean scent. If you prefer, you can use skin-on fillets for added richness. Two cups of Brussels sprouts are perfect for this dish. Halve each sprout to help them cook evenly. Choose firm sprouts with tight leaves. They should feel heavy for their size and have a fresh green color. This mixture adds a sweet and tangy kick. You will need three tablespoons of pure maple syrup and two tablespoons of Dijon mustard. Also, add two tablespoons of olive oil for richness. For flavor, mix in one teaspoon of garlic powder, and season with salt and pepper. Finally, add one tablespoon of fresh thyme leaves, or one teaspoon if you use dried thyme. This blend enhances the salmon and sprouts beautifully. Start by gathering your ingredients. You need salmon fillets, Brussels sprouts, and the maple Dijon mix. Preheat your oven to 400°F (200°C). This temperature helps the salmon cook evenly. Line a large sheet pan with parchment paper. This makes cleanup quick and easy. In a small bowl, mix the maple syrup, Dijon mustard, olive oil, garlic powder, salt, pepper, and thyme. Whisk them together until they blend well. This mixture adds great flavor to both the salmon and Brussels sprouts. On your sheet pan, place the halved Brussels sprouts. Drizzle half of the maple Dijon mixture over them. Toss the sprouts to coat them well. Spread them evenly on one side of the pan. On the other side, lay the salmon fillets. Brush the rest of the maple Dijon mix over each fillet. Make sure they are well coated for the best taste. Now, put the pan in your preheated oven. Roast for 15 to 20 minutes. The salmon should flake easily with a fork when done. The Brussels sprouts will be tender and caramelized. When they are done, take the pan out and let it cool for a few minutes. Serve the salmon and Brussels sprouts on a large platter. For a nice touch, drizzle some extra maple syrup over the dish. Garnish with fresh thyme and lemon wedges. The lemon adds a zesty flavor that brightens the meal. Enjoy this delicious dish with family and friends! To get the best salmon, choose fresh fillets. Look for bright color and no fishy smell. Pat the salmon dry with a paper towel. This helps it sear well. Brush on the maple Dijon mix generously. This adds flavor and keeps the fish moist. Cook it until it flakes easily with a fork. This usually takes 15-20 minutes at 400°F. For crispy Brussels sprouts, start with dry ones. Rinse and pat them dry before cutting. Halve them to increase the surface area. Toss them in the maple Dijon mix well. Spread them out on the pan. Make sure they don’t touch. This allows hot air to crisp them up. Roast until golden brown, about 20 minutes. For a nice presentation, use a large platter. Place the salmon and Brussels sprouts side by side. Drizzle extra maple syrup over the top for shine. Garnish with fresh thyme leaves and lemon wedges. This adds color and freshness. Serve it warm for the best taste. This dish looks as good as it tastes! {{image_2}} You can swap salmon with other fish like trout or cod. If you want a meat option, try chicken breasts. For a vegetarian twist, use hearty tofu or tempeh. You can also replace Brussels sprouts with green beans or broccoli. Both have great flavor and cook well. If you don’t have maple syrup, honey works too. Just note that it will change the taste slightly. Feel free to mix up the herbs and spices. Instead of thyme, you can use rosemary or oregano for a different flavor. For a spicy kick, add red pepper flakes to the maple Dijon mixture. Lemon zest can also brighten up the dish. For a tangy twist, try using balsamic vinegar in place of Dijon mustard. Cooking time may change if you use different ingredients. Thicker fish or chicken may need a few extra minutes in the oven. If you choose smaller veggies, check them earlier to avoid overcooking. Always check if the salmon flakes easily with a fork or if the chicken reaches 165°F (74°C). Adjustments ensure your meal is just right every time. To keep your leftovers fresh, place them in an airtight container. Make sure to cool the salmon and Brussels sprouts before sealing. Store them in the fridge for up to three days. This way, you can enjoy the flavors later without losing taste. When you are ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the salmon and Brussels sprouts on a baking sheet lined with parchment paper. Heat for about 10 to 15 minutes. This method keeps the salmon moist and the Brussels sprouts crispy. You can also use a microwave, but the oven gives better results. If you want to store the dish for a longer time, you can freeze it. First, let the salmon and Brussels sprouts cool completely. Then, wrap them tightly in plastic wrap and place them in a freezer-safe bag. Label the bag with the date. You can freeze them for up to three months. To reheat, simply thaw overnight in the fridge and follow the reheating instructions above. Yes, you can use frozen salmon fillets. Just remember to thaw them first. Place them in the fridge overnight or in cold water for a quicker thaw. Once thawed, follow the same steps in the recipe. The cooking time may be a bit longer, so check for doneness often. Keep an eye on the salmon while it cooks to ensure it is flaky and tender. You can enjoy this dish with many sides. Here are a few ideas: - Quinoa or brown rice for a hearty base - A fresh green salad for a crunchy contrast - Mashed potatoes for a creamy touch - Roasted carrots or sweet potatoes for added sweetness These sides will complement the flavors of the salmon and Brussels sprouts well. To check if salmon is done, look for a few signs. The flesh should change from translucent to opaque. It should easily flake apart when you poke it with a fork. If you have a food thermometer, aim for an internal temperature of 145°F (63°C). This way, you know your salmon is safe to eat and cooked perfectly. This blog post covered all you need for a delicious meal with salmon and Brussels sprouts. We explored the best ingredients, preparation steps, and cooking tips. You learned how to keep your Brussels sprouts crispy and present your dish well. Plus, we shared ways to substitute ingredients and store leftovers. Having this knowledge makes cooking easy and fun. Enjoy creating tasty meals with these tips!

Sheet-Pan Maple Dijon Salmon & Brussels Sprouts

Elevate your dinner game with this Maple Dijon Salmon & Brussels Sprouts Delight! This mouthwatering recipe combines flaky salmon fillets with caramelized Brussels sprouts, all drizzled in a sweet and tangy maple Dijon glaze. Perfect for a nutritious meal that impresses, it's easy to make and packed with flavor. Ready in just 25 minutes, it's a dish you'll want to try ASAP! Click through to discover the full recipe and elevate your weeknight meals!
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Ingredients
  

4 salmon fillets (about 6 oz each)

2 cups Brussels sprouts, halved

3 tablespoons pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, salt, pepper, and thyme until well combined.

      Place the halved Brussels sprouts on the prepared sheet pan. Drizzle half of the maple Dijon mixture over the Brussels sprouts and toss to coat. Spread them out evenly on one side of the pan.

        Place the salmon fillets on the other side of the pan. Brush the remaining maple Dijon mixture over each fillet, ensuring they are generously coated.

          Roast in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the Brussels sprouts are nicely caramelized and tender.

            Remove from the oven and let it cool for a couple of minutes before serving.

              Serve with lemon wedges on the side for an extra zest of flavor.

                Prep Time, Total Time, Servings: 10 min | 25 min | 4 servings

                  - Presentation Tips: Serve the salmon and Brussels sprouts on a large platter, drizzle extra maple syrup over the dish for a glossy finish, and garnish with fresh thyme and lemon wedges for a colorful touch.