Sheet-Pan Maple–Mustard Sockeye Salmon + Roasted Brussels Sprouts & Fuji Apple–Cabbage Slaw
A bright, wintery sheet-pan dinner: wild sockeye roasts quickly alongside Brussels sprouts, then gets finished with a maple–mustard glaze and a crunchy apple-cabbage slaw. Not ginger/soy, not cod, and not like your recent steelhead meals.
Back to full listIngredients
- Salmon Sockeye Fillet (Wild Caught Frozen) 1 lb (2 portions) $14.99 sale (reg $18.99)
- Kroger® Brussels Sprouts BIG DEAL! (24 oz) or Brussels Sprouts Halves (12 oz) ~1 lb total $6.00 (24 oz) or $3.99 (12 oz)
- Organic Green Cabbage or Organic Red Cabbage ~1/2 small head (about 3–4 cups shredded) $2.49/lb
- Simple Truth Organic® Fuji Apples – 2 lb bag 1 apple, thin-sliced or julienned $4.99
- Organic Jumbo Yellow Onion (optional) 1/4 onion, very thin-sliced (slaw) $2.19/lb
- Dijon mustard 2 tbsp
- Maple syrup 1–1 1/2 tbsp
- Apple cider vinegar or lemon juice 2 tbsp
- Olive oil 2–3 tbsp
- Salt & black pepper to taste
- Optional: fresh dill (if you have) 1 tbsp chopped
Instructions
- Heat oven to 425°F. Line a sheet pan.
- Roast sprouts: Halve Brussels sprouts if whole. Toss with 1–1 1/2 tbsp olive oil, salt, pepper. Roast 12 minutes.
- Add salmon: Push sprouts to the sides. Place salmon in the center; season with salt and pepper. Roast 8–12 minutes more (until salmon flakes and sprouts are browned).
- Make glaze: Stir Dijon + maple + 1 tbsp vinegar/lemon. In the last 2 minutes of roasting, brush glaze over salmon (or brush right when it comes out for a fresher bite).
- Make slaw: Shred cabbage; toss with sliced apple and a little onion. Dress with 1 tbsp olive oil + 1 tbsp vinegar/lemon + salt/pepper (and dill if using).
- Serve: Plate salmon with roasted sprouts and crunchy apple slaw.
Health notes: High protein + omega-3s; lots of fiber from sprouts/cabbage. Keep maple modest if watching sugar.
Drink pairing: WA Chardonnay (unoaked) or a crisp lager.