Sheet Pan Maple Dijon Salmon and Brussels Sprouts

Sheet Pan Maple Dijon Salmon and Brussels Sprouts is a simple and healthy one pan meal. This flavorful paleo weeknight dinner comes together in less than 30 minutes. Add this sheet pan recipe to your weekly meal prep.

We love a sheet pan recipe!

There are two kinds of recipes that I know people will love right off the bat: one pan meals and sheet pan meals. And I don’t blame you guys. They are easy, healthy and delicious.

This sheet pan maple dijon salmon and Brussels sprouts recipe is no different. It is packed with flavor, very easy to put together, and is made with healthy, paleo-friendly ingredients. Basically all you need to do is mix your sauce, prep your sprouts, toss those together and pop this dish in the oven.

What ingredients will I need to make this sheet pan salmon recipe?

• Fillets of salmon
• Brussels sprouts
• Maple syrup
• Soy sauce or coconut aminos
• Dijon mustard
• Salt
• Pepper

Let’s make a healthy one pan dinner!

Step 1 – Mix and Chop

Preheat the oven to 400F. Line a baking sheet with parchment paper.

Combine dijon mustard, maple syrup and soy sauce in a small dish. Chop Brussels sprouts into smaller pieces like quarters or sixths. Arrange the salmon and brussels sprouts on a parchment-lined baking sheet.

Step 2 – Brush, Toss, and Season

Brush the salmon generously with the maple dijon marinade. Gently toss the Brussels sprouts in any remaining marinade. Season both the salmon and the sprouts with salt and pepper.

Step 3 – Bake and Broil

Place the sheet pan in the warm oven and bake at 400F for 10 minutes. Increase the oven heat to broil and bake for an additional 10 minutes. Remove the sheet pan from the oven and enjoy the salmon and sprouts immediately!

What kind of salmon do you buy?

I purchase wild-caught Alaskan salmon as often as possible because I am concerned about the quality of the food that farmed salmon are fed. This is one of the main grocery splurges that I make. I get my salmon in my monthly Butcher Box order and it is THE BEST!

How long will this keep in the fridge?

I personally do not like to eat cooked salmon much longer than after it is cooked. I usually eat this meal within 24 hours of it being cooked. It is best if consumed immediately.

Can I prep this ahead of time?

If you want to save yourself some time and deepen the maple dijon flavor you can marinate the salmon and Brussels sprouts ahead of time, but other than that I would not prep this too far in advance.

Keep reading to grab the full recipe for the sheet pan maple dijon salmon and Brussels sprouts! If you make this healthy one pan dinner, please let me know in the comments below or on Instagram!

Recipe

Sheet Pan Maple Dijon Salmon and Brussels Sprouts

★★★★★ 5 from 6 reviews

Maple dijon salmon and brussels sprouts cooked together on a sheet pan.

Recipe By: Madeline

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes

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Servings: 2 servings 1x

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Ingredients

• 2 salmon filets
• 160z brussels sprouts
• 2 tbsp dijon mustard
• 2 tbsp maple syrup
• 1 tbsp soy sauce or coconut aminos
• 1 tsp coarse salt
• 1/2 tsp fresh cracked black pepper

Instructions

1. Preheat oven to 400F and line a baking sheet with parchment paper
2. Combine dijon mustard, maple syrup, and soy sauce (or coconut aminos) in a small mixing bowl
3. Trim ends off brussels sprouts and cut into small pieces (quarters or sixths)
4. Arrange salmon fillets and cut brussels sprouts on the baking sheet with the salmon in the center and the brussels sprouts surrounding the salmon
5. Brush the salmon with a generous amount of the maple dijon marinade
6. Drizzle the remainder of the sauce over the brussels sprouts and toss them to coat
7. Season the salmon and sprouts with salt and fresh cracked black pepper
8. Bake in the oven at 400F for 10 minutes
9. Increase the oven heat to broil and bake for an additional 10 minutes
10. Remove from the oven and enjoy with rice, cauliflower rice, or quinoa

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.