Ingredients:

  • 80ml (1/3 cup) Pure Maple Syrup
  • 30g (2 tbsp) Dijon Mustard
  • 15ml (1 tbsp) Apple Cider Vinegar
  • 2 cloves Garlic, finely minced
  • 2g (1/2 tsp) Smoked Paprika
  • 4 (170g / 6oz each) Salmon Fillets, skin-on
  • 450g (1 lb) Brussel Sprouts, trimmed and halved
  • 30ml (2 tbsp) Extra Virgin Olive Oil
  • 5g (1 tsp) Kosher Salt
  • 3g (1/2 tsp) Cracked Black Pepper
  • 1 Large Shallot, thinly sliced

Instructions:

  1. Preheat oven to 400°F (200°C). On a large rimmed baking sheet lined with parchment paper, toss the halved brussel sprouts and sliced shallots with olive oil, salt, and pepper. Arrange in a single layer with cut sides face-down.
  2. Roast the vegetables for 12 minutes. This head start is crucial because vegetables take longer to soften than fish takes to cook.
  3. While vegetables roast, whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and smoked paprika in a small bowl.
  4. Remove the pan from the oven. Push the sprouts to the edges of the pan to make room for your salmon. Place the 4 salmon fillets in the center of the pan. Pat them dry with a paper towel first. Brush about half of your maple mixture over the top and sides of the fillets.
  5. Return the pan to the oven and roast for an additional 10 to 12 minutes. You'll want to cook them until the salmon is opaque and the glaze is bubbling.
  6. If you want an extra sticky finish, turn the broiler on for the last 2 minutes. Watch it like a hawk until the glaze starts to slightly darken and sizzle. Once out of the oven, brush the remaining glaze over the hot fish.
  7. Let everything sit on the pan for 3 minutes before serving. This allows the juices in the salmon to redistribute so they don't leak out the moment you slide your fork in.