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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. Heat oven to 425°F (220°C). Toss potatoes and sprouts with 1 tbsp oil, salt, pepper, and paprika; spread on large rimmed sheet and roast 15 minutes.
  2. Whisk maple syrup, Dijon, soy sauce, garlic, and remaining 1 tbsp oil in bowl. Pat salmon dry; lightly season with salt and pepper.
  3. Push vegetables aside; center salmon skin-side down. Brush half the glaze over salmon and a little over vegetables.
  4. Roast 10–12 minutes more until potatoes tender and salmon fork-flaky. Brush remaining glaze; optionally broil 1–2 minutes for color.
  5. Squeeze lemon over; garnish with parsley and serve.