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Easy One Pan Maple Dijon Salmon Recipe with Crispy Brussels Sprouts

one pan maple Dijon salmon - featured image
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A quick and easy one-pan meal featuring pan-seared salmon with a sticky, tangy maple Dijon glaze and crispy roasted Brussels sprouts. Perfect for busy weeknights and minimal cleanup.

Ingredients

Scale
  • 4 skin-on salmon fillets (6 oz / 170 g each)
  • 1 lb (450 g) Brussels sprouts, trimmed and halved
  • 3 tablespoons 100% pure maple syrup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper to taste
  • Optional: red pepper flakes for heat
  • Optional: fresh parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the halved Brussels sprouts in a mixing bowl with 1 tablespoon olive oil, salt, pepper, and half the minced garlic. Stir well to coat evenly and set aside.
  3. In a small bowl, whisk together maple syrup, Dijon mustard, lemon juice, remaining garlic, and a pinch of salt and pepper. Adjust to taste.
  4. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Place salmon fillets skin-side down and cook for 3-4 minutes until skin is crisp and golden.
  5. Nestle the Brussels sprouts around the salmon in the skillet, cut side down if possible. Pour the maple Dijon glaze evenly over the salmon and sprouts.
  6. Transfer the skillet to the preheated oven and roast for 10-12 minutes until salmon is opaque and flakes easily, and Brussels sprouts are golden and crispy on the edges.
  7. If sprouts are not crispy enough, broil for an additional 1-2 minutes, watching carefully to prevent burning.
  8. Serve immediately, garnished with fresh parsley and a squeeze of lemon if desired.

Notes

Do not overcrowd the pan to ensure Brussels sprouts crisp up rather than steam. Pat salmon dry before searing for crispy skin. Use medium-high heat for searing to avoid burning the glaze. If glaze starts to burn, lower oven rack or tent salmon with foil. Roasting Brussels sprouts cut side down is key for caramelized crunch. Leftovers keep well for up to 2 days refrigerated; reheat gently in oven to maintain texture.

Nutrition

Keywords: salmon, maple Dijon glaze, Brussels sprouts, one pan meal, quick dinner, healthy, easy recipe, roasted vegetables

Find it online: https://twirltaste.com/easy-one-pan-maple-dijon-salmon-recipe-with-crispy-brussels-sprouts/