Ingredients:

  • 1/4 cup (60ml) Pure Maple Syrup
  • 2 tbsp (30g) Dijon Mustard
  • 1 tbsp (15ml) Apple Cider Vinegar
  • 1 tsp (2g) Smoked Paprika
  • 1/2 tsp (1g) Garlic Powder
  • 1/4 tsp (0.5g) Red Pepper Flakes
  • 4 (6oz / 170g each) Salmon Fillets, skin-on
  • 1 lb (450g) Baby Yukon Gold Potatoes, quartered
  • 1 lb (450g) Brussels Sprouts, trimmed and halved
  • 3 tbsp (45ml) Extra Virgin Olive Oil
  • 1 tsp (6g) Kosher Salt
  • 1/2 tsp (1g) Coarsely Ground Black Pepper
  • 1 Lemon, sliced into rounds

Instructions:

  1. Preheat oven to 400°F (200°C). Place your empty sheet pan inside while it heats.
  2. Quarter the 1 lb Baby Yukon Gold Potatoes and halve the 1 lb Brussels sprouts.
  3. Toss the potatoes and sprouts with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper in a large bowl.
  4. Spread the veggies on the hot pan and bake for 15 minutes.
  5. Mix 1/4 cup maple syrup, 2 tbsp Dijon, 1 tbsp vinegar, paprika, garlic powder, and red pepper flakes.
  6. Pat the 4 salmon fillets dry and season lightly with salt.
  7. Move the veggies to the edges of the pan and place the salmon in the center.
  8. Brush the maple mixture generously over the fish.
  9. Bake for 10 minutes until the salmon is opaque and flaky.
  10. Turn on the broiler for 2 minutes until the glaze is bubbling and dark.