Description
A comforting, high-protein sheet pan dinner featuring maple-mustard glazed salmon, roasted Brussels sprouts, and fluffy quinoa, perfect for busy weeknights.
Ingredients
Scale
- 4 salmon fillets (6 oz / ~170 g each), skin on or off
- 1 cup uncooked quinoa (about 170 g)
- 1 lb (about 450 g) Brussels sprouts, trimmed and halved
- 2 tbsp extra-virgin olive oil, divided
- 2 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 2 garlic cloves, minced
- 1 tsp smoked paprika (optional)
- Salt and freshly cracked black pepper, to taste
- 1 lemon, cut into wedges (for serving)
- Optional garnish: chopped parsley, toasted pumpkin seeds
Instructions
- Preheat the oven to 425°F (220°C). Rinse quinoa in a fine-mesh sieve under cold water.
- In a medium pot, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes; fluff with a fork.
- While quinoa cooks, prepare the glaze: whisk together maple syrup, Dijon mustard, minced garlic, smoked paprika (if using), and 1 tbsp olive oil. Season lightly with pepper.
- Toss Brussels sprouts with remaining 1 tbsp olive oil, a pinch of salt, and pepper. Spread them on a rimmed baking sheet.
- Roast Brussels sprouts for 10 minutes. Remove the sheet pan, stir or shake them, and push to the sides to make room for salmon fillets.
- Pat salmon dry; brush each fillet generously with the maple-mustard glaze. Place salmon on the pan skin-side down (if using skin) between the sprouts, drizzling any remaining glaze over the sprouts.
- Roast everything together for 10–12 minutes for medium doneness, or 12–15 minutes for well-done salmon. For a touch of char, switch to broil for 1–2 minutes, watching closely.
- Plate the dish by dividing quinoa among plates, topping with a salmon fillet and roasted Brussels sprouts, and squeezing lemon over the top. Garnish with parsley or pumpkin seeds.
Notes
Ensure salmon is fresh with firm flesh for best results. Use a thermometer to check doneness (145°F for fish). Quinoa should be fluffy, not mushy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 7g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 47g
- Cholesterol: 60mg