Ingredients Jump to Instructions ↓

  1. 2 tablespoons maple syrup

  2. 2 tablespoons whole-grain mustard

  3. 4 salmon fillets (about 1 1/2 pounds)

  4. 1 pound Brussels sprouts, trimmed and halved through the root

  5. 1 large red onion, cut into wedges, stem ends left intact

  6. 2 tablespoons olive oil

  7. Salt and pepper

  8. Lemon wedges, for serving

Instructions Jump to Ingredients ↑

  1. Whisk together the maple syrup and mustard. Season both sides of the salmon fillets liberally with salt and pepper, then brush them with the maple-mustard mixture and set aside.

  2. Meanwhile, heat the oven to 450°F. In a large bowl, toss the sprouts and onion with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well-coated. Spread them out on a baking sheet, cut side-down, and roast on the lower rack until caramelized and tender, 20-30 minutes.

  3. When the sprouts are nearly done, arrange the fillets on an oven-proof dish and broil them, skin-side down, until the maple mixture is well-caramelized and the fish is just cooked through—7 to 10 minutes, depending on the thickness of the fillet.

  4. Serve with the sprouts and lemon wedges.


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