Sheet Pan Maple Dijon Salmon with Brussels Sprouts and Sweet Potatoes

Ingredients

• 4 salmon fillets(paid link)
• 2 medium sweet potatoes(paid link)
• 1 lb Brussels sprouts(paid link)
• ¼ cup olive oil(paid link)
• ¼ cup Dijon mustard(paid link)
• ¼ cup maple syrup(paid link)
• 2 tbsp apple cider vinegar(paid link)
• 2 clove garlic(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)

Instructions

1. 1

   Preheat your oven to 400F (200C). Line a large baking sheet with parchment paper.

2. 2

   Peel and cube the sweet potatoes into 1-inch pieces. Trim and halve the Brussels sprouts.

3. 3

   In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, minced garlic, salt, and pepper to create the glaze.

4. 4

   On the prepared baking sheet, toss the sweet potatoes and Brussels sprouts with half of the maple Dijon glaze. Spread them in a single layer.

5. 5

   Roast for 20 minutes, or until the vegetables are beginning to soften.

   20 min

6. 6

   Remove the baking sheet from the oven. Place the salmon fillets on the sheet pan among the vegetables. Brush the salmon generously with the remaining maple Dijon glaze.

7. 7

   Return the baking sheet to the oven and roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.

   12 min

8. 8

   Serve immediately.

Perfect With