Recipe: Maple Mustard Salmon with Brussels and Potatoes (Sheet Pan)

2026-03-02

**Serves:** 4 | **Total time:** ~40 minutes

**Ingredients** - 1.5 lb salmon fillet, cut into 4 portions - 1 lb Brussels sprouts, halved - 1 lb baby potatoes, halved - 3 tbsp olive oil, divided - 3 tbsp Dijon mustard - 2 tbsp maple syrup - 1 tbsp lemon juice - 1 clove garlic, minced - 1 tsp smoked paprika - 1 tsp kosher salt, 1/2 tsp black pepper

**Method** 1) Heat oven to 425°F. Toss potatoes and Brussels with 2 tbsp oil, half the salt/pepper. Roast 15 minutes. 2) Whisk mustard, maple, lemon, garlic, paprika, remaining oil, and salt/pepper. 3) Push veg aside; place salmon on pan. Brush salmon with glaze; drizzle some over veg. 4) Roast 10–12 minutes more until salmon is just flaky (125–130°F) and veg are tender. Broil 1–2 minutes for extra caramelization if desired. 5) Rest 3 minutes and serve with any pan juices.

**Why it works:** Vegetables get a head start so everything finishes together; the maple-mustard glaze adds sweet heat without overpowering the fish.

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