Smart Recipe Kitchen

2026-03-02

Serves: 4 | Total time: ~40 minutes

Ingredients

• 1.5 lb salmon fillet, cut into 4 portions
• 1 lb Brussels sprouts, halved
• 1 lb baby potatoes, halved
• 3 tbsp olive oil, divided
• 3 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1 tsp smoked paprika
• 1 tsp kosher salt, 1/2 tsp black pepper

Method

1) Heat oven to 425°F. Toss potatoes and Brussels with 2 tbsp oil, half the salt/pepper. Roast 15 minutes.

2) Whisk mustard, maple, lemon, garlic, paprika, remaining oil, and salt/pepper.

3) Push veg aside; place salmon on pan. Brush salmon with glaze; drizzle some over veg.

4) Roast 10–12 minutes more until salmon is just flaky (125–130°F) and veg are tender. Broil 1–2 minutes for extra caramelization if desired.

5) Rest 3 minutes and serve with any pan juices.

Why it works: Vegetables get a head start so everything finishes together; the maple-mustard glaze adds sweet heat without overpowering the fish.