Flaky salmon, tender roasted sweet potatoes, and perfectly charred Brussels sprouts are all cooked up on a sheet pan and coated in a simple sweet and tangy maple mustard sauce, making this Maple Mustard Salmon, Brussels Sprouts, and Sweet Potato Sheet Pan Dinner a healthy and easy meal that the whole family will love.
I love a good sheet pan dinner, and who doesn’t! The ease of just tossing everything together on one big sheet pan, and coming back a little while later to a complete, healthy meal just can’t be beat. Plus, you can take that extra time while the dinner cooks up to finish up some dishes from the day, catch up on laundry, or simply pour yourself a glass of wine, kick back, and relax while you wait – you’ve earned it!
This Maple Mustard Salmon, Brussels Sprouts, and Sweet Potato Sheet Pan Dinner has some of my favorite quick, and healthy weeknight dinner time favorites. Steve and I both love salmon. I try to buy it at least once a week as it cooks quickly for a super easy and healthy meal any night of the week. In fact, salmon is one of the dinners that Steve will even just cook for us by himself – so that’s a win!
In addition to the salmon, I added sweet potatoes and Brussels sprouts, each packed with healthy vitamins and nutrients. Plus, with the pink salmon, orange sweet potatoes, and green Brussels sprouts, this is just such a pretty meal.
How Do You Make This Maple Mustard Salmon, Brussels Sprouts, and Sweet Potato Sheet Pan?
Like any sheet pan supper, this Maple Mustard Salmon, Brussels Sprouts, and Sweet Potato Sheet Pan Dinner is super simple to put together. The steps include:
- Line a large sheet pan with parchment (or foil) – you don’t want to skip this step as the maple mustard glaze can get a little sticky, and no one wants to spend their time scrubbing all that stickiness off the pan.
- Mix up the sweet and tangy maple mustard sauce – made with two kinds of tangy mustard and sweet maple syrup, this glaze is the star of the show (read more below)!
- Add everything to the pan – Adding the sweet potatoes and Brussels sprouts to the pan first, and tossing in oil and a blend of garlic, chipotle powder, salt, and pepper. Separate veggies to the outside of the pan, and add salmon in the middle and season.
- Put it all into the oven – Bake at 400° for 20 minutes, then remove sheet pan from oven, stir veggies and toss in remaining sauce. Add a sprinkle of brown sugar over the salmon and cook about 10 more minutes.
A quick note, as you will see in the pictures, we like to score a couple of lines in our salmon filet before cooking. This is totally optional. We do it because it helps the seasonings get down into the fish. Also, since we prefer our salmon just a little on the dryer side, it helps it cook more to our tastes. It also has the added bonus of making it super simple to portion the salmon when serving!
While flaky salmon, roasted sweet potatoes, and charred Brussels sprouts are all great on their own, the quick, maple mustard sauce that gets drizzled over everything is the true star of this Maple Mustard Salmon Sheet Pan Dinner. I just mixed together some whole grain mustard (which adds a little crunch from the mustard seeds), real maple syrup, dijon mustard (for a little extra zing, because who couldn’t use a little more mustard), and apple cider vinegar.
Plus coating the salmon in a thin layer of brown sugar at the end helps caramelize everything and add a little extra sweetness and glaze over the salmon that is just divine. If you are trying to cut back on sugar, you can just leave the extra brown sugar off, and it will still be delicious.
Can I Substitute Other Veggies on This Sheet Pan Dinner
For this Maple Mustard Salmon Sheet Pan Dinner, I love how the natural sweetness of the sweet potatoes pairs with the sweet and tangy maple mustard sauce. And of course, Brussels sprouts are always amazing in a sweet glaze. But if you aren’t a fan of one or another (or either), feel free to substitute to your tastes.
You could use Yukon gold or red potatoes in place of the sweet potatoes. For the Brussels sprouts, you could substitute a number of other vegetables, such as broccoli, cauliflower, green beans, zucchini or yellow squash, or asparagus – or feel free to use any combination of the above. If using asparagus, keep in mind you will want to wait to add this until about the last 10 – 15 minutes of cooking depending on the thickness of your asparagus.
Looking for Other Easy Weeknight Recipes?
If you are looking for other easy dinner recipes perfect for busy weeknights when you need to get dinner on the table quick, here are some of my favorites:
- Philly Cheese Steak Sloppy Joes – A twist on the traditional philly cheese steak recipe, these are a quick and easy dinner using ground beef.
- Oven Baked Chicken Thighs with Fennel and Lemon – Another one pan meal, the combination of fragrant fennel and lemon takes roasted chicken thighs and potatoes to the next level.
- Crockpot Buffalo Chicken – Just put this in the crockpot in the morning or at lunch and come home to make buffalo chicken sandwiches, tacos, or even nachos.
- Simple Homemade Marinara Sauce – Let this sauce simmer for 45 minutes and serve over pasta or meatballs for a quick dinner. You can even make this sauce ahead and freeze so it is ready when you are.
Maple Mustard Salmon, Brussels Sprouts, & Sweet Potato Sheet Pan Dinner
Ingredients
- 1 – 1 ½ lbs salmon fillet
- 1 lb Brussels sprouts (cut in half if small-medium or quartered if large)
- 1 lb sweet potatoes (peeled and cut into ½ in cubes)
- 2 tbs extra virgin olive oil
- ¼ tsp chipotle powder + more for fish (can substitute chili powder instead)
- ½ tsp garlic powder + more for fish
- ½ tsp salt + more for fish
- ½ tsp black pepper + more for fish
- dried thyme
- 1 ½ tbs light brown sugar
Maple Mustard Glaze
- 2 tbs whole grain mustard
- 1 tbs dijon mustard
- 1 tbs apple cider vinegar
- 2 tbs real maple syrup
Instructions
- Preheat oven to 400°.
- Line a large sheet pan with parchment paper or foil (folding the edges up to keep any juices in).
- Mix ¼ tsp chipotle powder, ½ tsp garlic powder, ½ tsp salt, and ½ tsp black pepper in a small bowl. Add sweet potatoes and Brussels sprouts to lined baking sheet, coat in oil and sprinkle seasonings over.
- Mix maple mustard glaze ingredients together.
- Move veggies to edges of the pan, leaving a spot in the middle for the salmon. Add salmon, and season evenly with chipotle powder, garlic powder, dried thyme, salt, and pepper. Add about ½ the glaze on the fish, reserving the rest.
- Bake for 20 minutes, then remove from oven, and pour remaining glaze over veggies. Stir to coat evenly. Sprinkle brown sugar over the fish. Then bake an additional 5 – 10 minutes until veggies are tender and just browning, and salmon is cooked through.