Maple-Glazed Salmon With Roasted Brussels Sprouts
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 40 min · Fish · pescatarian, gluten-free, high-protein
847 cal
49g protein
57g carbs
47g fat
per serving · estimated
Ingredients
- 1 lb salmon fillets
- 1/4 cup maple syrup
- 1 3/4 tbsp butter
- 3/4 lb Brussels sprouts
- 1 1/2 tbsp olive oil
- 3/4 lb baby potatoes
- 3/4 tbsp Dijon mustard
- to taste salt, pepper, garlic powder
Method (tap to check — screen stays awake)
- Heat the oven to 425°F. Halve the sprouts and potatoes, toss with the olive oil, salt and pepper, and spread cut side down on a sheet pan.
- Roast 20 minutes until the cut faces are browned and a potato gives easily to a knife.
- Simmer the maple syrup, butter and mustard in a small pan for 2 minutes until it thickens into a glaze that coats a spoon.
- Push the vegetables to the edges, set the salmon skin side down in the center, and brush half the glaze over the fillets.
- Roast 8 to 10 minutes, brushing once more, until the salmon flakes at the thickest part and reads 125°F for a moist center.
- Run the pan under the broiler for 60 to 90 seconds to lacquer the glaze, watching closely so the sugar does not scorch.
- Spoon any pan glaze over the fish and serve straight off the sheet pan.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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