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
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!
- 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
- 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