As cooler weather arrives, this simple sheet pan meal combines protein-rich salmon with seasonal Brussels sprouts for a nourishing September dinner. The light maple-Dijon glaze adds just the right touch of sweetness while letting the fresh ingredients shine.
- Category: Main Course
Ingredients
- 4 salmon fillets
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Toss Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet.
- In a small bowl, whisk together Dijon mustard and maple syrup.
- Place salmon fillets on the baking sheet and brush with the maple-Dijon mixture.
- Roast for 15–20 minutes, until the salmon flakes easily with a fork and the Brussels sprouts are tender.
- Serve immediately.