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Ready in 45 minutes

Roasted Maple Salmon & Brussels Sprouts


  • 15 min
  • 45 min
  • Serves: 4

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Pure Maple Syrup 60 mL
canola oil 60 mL
garlic, minced 0
lemon juice 15 mL
Original Dijon Prepared Mustard 15 mL
each salt and pepper 1 mL
Brussels sprouts, trimmed and halved 1 L
large red onion, halved and cut into wedges 0
frozen Wild Pacific Pink Salmon Fillets, thawed and patted dry 0
Sultana Raisins 125 mL
minced parsley 30 mL

Nutrition Description 1/4 of the recipe
Calories 480
Fat 19 g
Saturated Fat 1.5 g
Carbs 48 g
Sugar
Protein 29 g
Cholesterol 55 mg
Fibre 7 g
Sodium 350 mg
Potassium

Directions

  1. Preheat oven to 425°F (220°C). In a large bowl, whisk together maple syrup, oil, garlic, lemon juice, mustard, salt and pepper. Pour 1/4 cup (60 mL) of the maple mixture into a small bowl and set aside.
  2. Line a large rimmed baking sheet with parchment paper or foil. Add Brussels sprouts and onion to large bowl with maple mixture and gently toss. Spread Brussels sprout mixture on prepared baking sheet. Place on middle rack of oven and roast, stirring once halfway through, until tender and golden, about 20 min.
  3. Remove baking sheet from oven and turn oven to broil. Sprinkle raisins onto Brussels sprout mixture, place salmon overtop and brush with reserved maple mixture. Place baking sheet back in oven and broil until salmon is slightly golden on top and flakes easily with fork, about 7 min. Sprinkle with parsley before serving.

Give your vegetables ample space on the baking sheet to ensure even roasting rather than steaming.

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