Name: Maple Glazed Salmon with Roasted Sweet Potatoes and Brussels Sprouts
Total time: 40 min
Ingredients: 4 salmon fillets; 1/4 cup maple syrup; 2 tablespoons soy sauce; 1 tablespoon Dijon mustard; 2 cloves garlic, minced; Salt and black pepper to taste; 2 large sweet potatoes, peeled and diced; 2 cups Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; Salt and black pepper to taste; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Chopped fresh parsley or cilantro

Ingredients

Units Scale

For the Maple Glazed Salmon:

4 salmon fillets
1/4 cup maple syrup
2 tablespoons soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
Salt and black pepper to taste

For the Roasted Sweet Potatoes and Brussels Sprouts:

2 large sweet potatoes, peeled and diced
2 cups Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and black pepper to taste
1 teaspoon smoked paprika
1/2 teaspoon garlic powder

For Garnish:

Chopped fresh parsley or cilantro

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Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, whisk together maple syrup, soy sauce, Dijon mustard, minced garlic, salt, and black pepper.
Toss the diced sweet potatoes and halved Brussels sprouts with olive oil, salt, black pepper, smoked paprika, and garlic powder.
Spread the vegetables on a baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes or until they are tender and slightly crispy, tossing halfway through.
Place the salmon fillets on a separate baking sheet lined with parchment paper.
Brush the maple glaze over each salmon fillet.
Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Serve the maple-glazed salmon over the roasted sweet potatoes and Brussels sprouts.
Garnish with chopped fresh parsley or cilantro.