Maple Dijon Salmon

Name: Maple Dijon Salmon
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1¼ lb Butternut Squash; 14 oz Brussels Sprouts; 1 tbsp Olive Oil; 1 tsp Salt; ½ tsp Black Pepper; 2 tbsp Dijon Mustard; 1 tbsp Maple Syrup; 1 tsp Apple Cider Vinegar; 1¼ lb Salmon

By Eatpace

Salmon fillets get a maple-Dijon glaze and share a sheet pan with roasted butternut squash and Brussels sprouts. The vegetables roast first, giving them room to brown.

Total: 45 min; 10 prep · 35 cook
Serves: 4; Scale it below
Calories: 471; kcal per serving
Protein: 36g; per serving

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Maple-Dijon salmon fillet with roasted butternut squash and Brussels sprouts on a plate.

45 min

Ingredients

9 ingredients

4 servings

1¼ lb Butternut Squash, peeled and cut into 3/4-inch cubes
14 oz Brussels Sprouts, trimmed and halved
1 tbsp Olive Oil
1 tsp Salt
½ tsp Black Pepper
2 tbsp Dijon Mustard
1 tbsp Maple Syrup
1 tsp Apple Cider Vinegar
1¼ lb Salmon, cut into 4 fillets

Contains fish. Always check labels.

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Nutrition per serving

Estimated

471 kcal

Protein: 36 g
Carbs: 30 g
Fat: 24 g
Fiber: 7 g

By EatpaceHow we write and check our recipes

Method

6 steps Oven 425°F 10 min prep · 35 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment.
Step 2. Toss Butternut Squash and Brussels Sprouts on the pan with Olive Oil, half the Salt, and half the Black Pepper. Spread in a single layer, with the sprouts cut-side down.
Step 3. Roast until the squash is tender and the sprouts are browned, about 25 minutes. Transfer to a platter and cover loosely to keep warm.
Step 4. Meanwhile, stir Dijon Mustard, Maple Syrup, and Apple Cider Vinegar together. Pat Salmon dry and season with the rest of the Salt and Black Pepper.

Cook

Step 5. Place the salmon skin-side down on the cleared pan and spread the glaze over the tops. Roast until the fish flakes easily and is opaque at the center, about 10 minutes.

Finish & serve

Step 6. Serve the salmon alongside the roasted vegetables.

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Tips

Good to know

Check the salmon at 8 minutes if the fillets are thin; thicker fillets may need a few extra minutes.

Leftovers

Refrigerate leftovers in a covered container for up to 3 days and reheat gently.

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