Sheet Pan Maple Dijon Salmon With Brussels Sprouts and Sweet Potatoes

For a quick, healthy and delicious meal with minimal cleanup, you can’t beat this maple dijon sheet pan salmon, brussels sprouts and sweet potatoes. It’s the perfect solution for busy weeknights. (gluten-free, dairy-free)

I have to confess I don’t make sheet pan meals often. I just don’t mind washing multiple pans (most of the time). But I understand that many of you love sheet pan meals, so I’m here to provide for you with this delicious sheet pan salmon, brussels sprouts and sweet potatoes.

Why You’ll Love This Maple Dijon Sheet Pan Salmon Meal

The whole point of sheet pan meals is ease, so this one delivers. You need just one bowl, one pan, and a few simple ingredients. The end result is a healthy, balanced meal with mouthwatering salmon with a garlicky maple, rosemary and dijon mustard glaze, crispy brussels sprouts, and soft roasted sweet potatoes. And all that’s left at the end is one pan to clean. If you opt for parchment paper, all you have to do is throw it away and rinse your pan! It’s the perfect solution for busy weeknights when you’re short on energy. 

How To Make Sheet Pan Maple Dijon Salmon, Brussels Sprout and Sweet Potatoes

1. Cut the sweet potatoes into cubes, toss with oil, maple syrup and salt, and spread them on a sheet pan. Roast them for about 10 minutes.
2. While the sweet potatoes are roasting, half the brussels sprouts and toss them in olive oil, maple syrup and salt. Take the sweet potatoes out of the oven, give them a stir, and add the brussels sprouts in a single layer. Return the pan to the oven for another 10 minutes. 
3. Mix the maple syrup, garlic, dijon, salt and pepper and smear it on the salmon. Place the salmon on the sheet pan on with the roasted brussels sprouts and sweet potatoes and place it back in the oven. 
4. Turn the oven to broil and broil about 8 minutes, or until the salmon is cooked to medium-rare and the brussels sprouts are crispy.

Tips For Making The Best Sheet Pan Dinner

• Choose small brussels sprouts. They’ll cook and caramelize better than larger ones. 
• Place the brussels sprouts cut side down on the sheet pan to get the best cook on them.
• If you don’t mind your brussels sprouts being soft, you can toss them in the bowl with the sweet potatoes and cook it all at once on the sheet pan. I prefer my brussels a little less done so I put them on the pan later.
• Line your baking sheet with parchment paper for even easier cleanup.
• Thicker pieces of salmon will take longer to cook, so you may need to roast them along with the veggies for a few minutes before broiling if your fish is very thick. 
• If you have leftovers, reheat them in the oven at 400°F until hot.

For even more one-dish meals, I have a whole round-up of easy, healthy one-dish dinners here!

Did you make this recipe? Please leave a star rating in the comments!

Sheet Pan Maple Dijon Salmon With Brussels Sprouts and Sweet Potatoes

For a quick, healthy and delicious meal with minimal cleanup, you can’t beat this maple dijon sheet pan salmon, brussels sprouts and sweet potatoes. It’s the perfect solution for busy weeknights. (gluten-free, dairy-free)

• Author: Kaleigh
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: main dish
• Method: baked
• Cuisine: American

Scale 1x2x3x

Ingredients

For the vegetables:

• 2 small sweet potatoes, cubed (about 3 cups)
• 3 cups brussels sprouts, trimmed and halved
• 1 tbsp olive oil, divided
• 2 tsp maple syrup, divided
• 1/2 tsp coarse sea salt

For the salmon:

• 1 lb salmon filet
• 2 cloves garlic, minced
• 2 tsp fresh rosemary, chopped
• 1 tbsp dijon mustard
• 1 tbsp maple syrup
• 1/4 tsp freshly cracked black pepper
• 1/4 tsp sea salt

Instructions

1. Line a sheet pan with parchment or a silicone baking mat. Heat oven to 400°F.
2. Peel sweet potatoes (optional), and cut into half-inch cubes. Place in a large bowl and toss with half of the olive oil, maple syrup and salt. Spread on the baking sheet in a single layer and roast 10 minutes.
3. In the same bowl, add halved brussels sprouts, remaining oil, maple syrup and salt, and toss to coat.
4. Remove the sweet potatoes from the oven, stir, and add brussels sprouts to the pan, spreading in a single layer with the cut side of the brussels sprouts facing down. Roast for an additional 10 minutes.
5. In a small bowl, stir together minced garlic, rosemary, dijon, maple syrup, salt and pepper. Spread mixture evenly over the top of the salmon.
6. Remove vegetables from the oven and stir. Make clear spaces on the baking sheet for the salmon and place the salmon on the sheet pan. Return to the oven and broil for 8 minutes. It may take a bit more or less time depending on the thickness of your salmon.
7. Remove from the oven and serve.

Notes

• Choose small brussels sprouts. They’ll cook and caramelize better than larger ones.
• Place the brussels sprouts cut side down on the sheet pan to get the best cook on them.
• If you don’t mind your brussels sprouts being soft, you can toss them in the bowl with the sweet potatoes and cook it all at once on the sheet pan. I prefer my brussels a little less done so I put them on the pan later.
• Line your baking sheet with parchment paper for even easier cleanup.
• Thicker pieces of salmon will take longer to cook, so you may need to roast them along with the veggies for a few minutes before broiling if your fish is very thick.
• If you have leftovers, reheat them in the oven at 400°F until hot.

Keywords: sheet pan salmon with brussels sprouts and sweet potatoes, maple dijon salmon