Sheet-Pan Maple–Mustard Salmon with Roasted Brussels Sprouts (Oven)
Super simple sheet-pan dinner with bold flavor: salmon and Brussels roast together while you pour a quick maple-mustard glaze at the end. Minimal chopping, easy cleanup, and very beer-friendly.
Back to full listIngredients
- Salmon Sockeye Fillet (Wild Caught Frozen) (Service Counter) 2 lb (cut into 6 portions) $14.99/lb (sale)
- Kroger® Brussels Sprouts BIG DEAL! 1 bag (24 oz) $6.00
- Oil (pantry) 2 tbsp
- Salt + pepper (pantry) 1 1/2 tsp salt + 1 tsp pepper
- Dijon mustard (pantry) 3 tbsp
- Maple syrup or honey (pantry) 2 tbsp
- Garlic powder (optional, pantry) 1/2 tsp
- Lemon (not listed) 1, cut into wedges
Instructions
- Heat oven: 425°F. Line a sheet pan with foil or parchment.
- Roast Brussels: Toss 24 oz Brussels with 2 tbsp oil, 1 tsp salt, 1/2 tsp pepper. Roast 15 minutes.
- Add salmon: Push Brussels to the sides. Put 2 lb salmon (6 portions) in the center. Season salmon with 1/2 tsp salt and 1/2 tsp pepper.
- Finish roasting: Roast 10–12 minutes more, until salmon is just cooked through and Brussels are browned (adjust for thickness).
- Quick glaze: Stir 3 tbsp Dijon + 2 tbsp maple (or honey) + optional 1/2 tsp garlic powder. Spoon over salmon for the last 2 minutes of roasting (or right after it comes out).
- Serve: Plate salmon with Brussels and lemon wedges.
Health notes: Omega-3 rich; Brussels add fiber. Keep glaze moderate for lower sugar.
Drink pairing: Pairs well with a citrusy IPA (salmon loves hops) or a clean pale ale. If you prefer malty: an amber ale works with the maple-mustard notes.