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1) Weeknight One-Pan Maple-Glazed Salmon with Roasted Brussels Sprouts and Fingerling Potatoes

Print Recipe
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 1½ lb salmon fillets about 3 pieces, skin on
  • 1 lb fingerling potatoes halved
  • 1 lb Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 3 tbsp pure maple syrup
  • 1½ tbsp Dijon mustard
  • 1 tbsp soy sauce or tamari
  • 2 cloves garlic minced
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 1 lemon cut into wedges
  • Optional: chopped parsley for garnish

Method
 

  1. Preheat oven to 425°F (220°C). Toss potatoes and Brussels sprouts with 1 tbsp oil, salt, pepper, and smoked paprika; spread on a large rimmed baking sheet. Roast 15 minutes.
  2. Whisk maple syrup, Dijon, soy sauce, garlic, and remaining 1 tbsp oil in a bowl. Pat salmon dry and season lightly with salt and pepper.
  3. Push veggies to the sides of the sheet; place salmon skin-side down in the center. Brush half the glaze over salmon and a bit on veggies.
  4. Roast 10–12 more minutes until potatoes are tender and salmon flakes with a fork. Brush remaining glaze, broil 1–2 minutes if you want more color.
  5. Squeeze lemon over everything and garnish with parsley before serving.