Sheet Pan Maple Dijon Salmon and Brussels Sprouts
This post may contain affiliate links. Please read my disclosure policy.
Make Sheet Pan Maple Dijon Salmon and Brussels Sprouts for a simple and healthy one pan meal. This flavorful dijon salmon recipe comes together in less than 30 minutes.
We love a sheet pan recipe!
This maple dijon salmon recipe is sure to be a family favorite. The best part is that it is super easy to make and clean up.
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 maple sauce, prep your sprouts, toss those together with the salmon fillets and pop this dish in the oven. I promise this will become one fo your favorite baked salmon recipes.
What ingredients will I need to make this sheet pan salmon recipe?
- Fillets of salmon – I prefer to use wild caught 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 bowl. 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. You will know that the salmon filets are cooked perfectly when they flake easily with a fork. Enjoy the salmon and sprouts immediately!
how to serve dijon salmon
Once prepared this sheet pan salmon and brussels sprouts is a perfect balanced meal on its own. It is also delicious when served with brown rice or quinoa.
Garnish this dish with fresh cracked black pepper and fresh herbs like fresh parsley.
It is also a perfect meal prep recipe. I like to package it on salads for work the day after I bake it.
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. Then, spread the salmon and brussels sprouts in an even layer on a baking sheet and bake just before eating.
Storage and Reheating
Allow the dijon salmon to cool completely and transfer to an airtight container. Store in the fridge for up to 3 days. Reheat gently at 300F in the oven, toaster oven or air fryer until the salmon is just warmed through. Be careful not to overcook the salmon when reheating.
Check out these other sheet pan meals
- Simple Sheet Pan Salmon
- Sheet Pan Harissa Salmon
- Pork Chop Sheet Pan Supper
- Sheet Pan Tomato and Artichoke Chicken
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!
Sheet Pan Maple Dijon Salmon and Brussels Sprouts
Maple dijon salmon and brussels sprouts cooked together on a sheet pan.
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
- Preheat oven to 400F and line a baking sheet with parchment paper
- Combine dijon mustard, maple syrup, and soy sauce (or coconut aminos) in a small mixing bowl
- Trim ends off brussels sprouts and cut into small pieces (quarters or sixths)
- Arrange salmon fillets and cut brussels sprouts on the baking sheet with the salmon in the center and the brussels sprouts surrounding the salmon
- Brush the salmon with a generous amount of the maple dijon marinade
- Drizzle the remainder of the sauce over the brussels sprouts and toss them to coat
- Season the salmon and sprouts with salt and fresh cracked black pepper
- Bake in the oven at 400F for 10 minutes
- Increase the oven heat to broil and bake for an additional 10 minutes
- Remove from the oven and enjoy with rice, cauliflower rice, or quinoa
Molly C Trayah says
I think I’ve made this almost once a week since getting salmon with our butcher box! Switch up the veggies from time to time but the salmon always is done to perfection!!
Madeline says
Oh that makes me so happy!! thank you for sharing!
Bird says
Delicious and easy! I was always nervous about cooking salmon until I made your chili poached salmon. Tried this one tonight, and it’s even easier! Received winning reviews from my husband and me. Subbed asparagus for the Brussels (cuz that’s what I had) and it turned out perfect! Thanks for another fast, easy, and super satisfying recipe! And, for giving me the confidence to cook salmon!
Madeline says
YAY! Salmon / fish can be so intimidating so I’m so glad this made you confident. Thank you for sharing!
JESSIE J says
A delicious, easy, back pocket recipe!! Love how quickly this dinner came together, and it was a crowd pleaser 💖
Tomoko says
A simple and delicious recipe! I’m not very experienced in cooking fish, and this salmon turned out perfectly. I had to use what I had, so I made it with bella mushrooms and cherry tomatoes, which tasted great, especially the tomatoes (they soaked up the sauce really well). Definitely will be making this again!
Madeline says
This makes me so happy!! Thank you!
Jlryan says
Made this for first time tonight. So easy and sooooo delicious,!! My husband even loved it. This is definitely the juiciest Salmon I have ever made. Definitely a keeper!!
★★★★★
Madeline says
That makes me so happy!! Thank you!!
Krista says
So simple and so delicious!
★★★★★
Madeline says
wonderful! thank you!
Liz S says
Love this so much that I just made it for the second night in a row!
★★★★★
Madeline says
ahhh thats so amazing!! Thank you!!
Jessica says
We eat salmon once a week & never have I been able to cook it as perfectly as this recipe! I subbed fresh broccoli because it’s all I had on hand & it worked great. This is definitely going in my weekly meal rotation, thank you!!!
★★★★★
Madeline says
YAY!! thank you!!
Kristin M says
I’m always looking for ways to spice salmon up. This recipe was perfect! I was skeptical about maple and Dijon because I’m not a big mustard person, but this was yummy. The sauce was the best part! And soooo easy for a quick weeknight dinner.
★★★★★
Madeline says
awesome! Thank you so much!
Kate says
My husband (who doesn’t really like salmon or Brussels sprouts) and my 2 and 3 year old kids all loved this! Well… my kids wouldn’t eat the veggies but you can’t win them all. This was super easy and super yummy. I will definitely be making again!
★★★★★
Madeline says
Amazing!! Totally agree! Take the wins where you can!
Clare says
Very tasty! Although I found that 20 mins all up was too long for the salmon and it ended up quite dry! Next time I will bake for only 5 and broil for 8 or so.
★★★★
Madeline says
Oh no! I’m sorry it didn’t quite work! It depends on the thickness of the salmon, I suppose. Hope it works next time!
Kelsey Coleman says
So good!
★★★★★
Madeline says
thank you!!
S Chandler says
This was so good. I actually used it on trout (thought I bought salmon, they’re both pink..who knew?) and it was amazing. My husband even commented on how much he liked it. Thus will definitely be a recipe we use again.
★★★★★
Madeline says
ahh yes steelhead trout is pink!! So glad to know it works with that! thank you!
Cate says
Good stuff! Beware that using frozen brussels sprouts may be mushier (but still tasty!) so if you’re looking for that caramelized and crispy goodness, use fresh sprouts.
★★★★★
Madeline says
yes! good reminder! thanks!
Krista says
I cheated and made this in my air fryer and it was still phenomenal! This marinade is exceptional and is so easy to make.
★★★★★
Madeline says
so glad to hear it works that way! thanks Krista!
Barbara Golder says
Great recipe. I used a little less maple syrup and added a little water. I used more salmon so had 1 sheet pan for salmon and one for brussels. But i couldn’t fit them on the same oven rack! So i cooked them both for 10 min on separate racks. Then took out the brussels and cooked the salmon under the broiler first. You did not mention how close to put the rack or what heat to put the broiler? Anyway, came out great!!
★★★★★
Madeline says
Thanks!
Estelle Geddes says
So easy and delicious. A perfect match!
★★★★★
Madeline says
So glad you liked it, Estelle! Thank you!