Last updated on December 13th, 2019
Maple-marinated salmon, smoky sage, caramelized Brussels sprouts and golden butternut squash — there’s nothing about this Maple Salmon Sheet Pan Dinner that isn’t wonderful. Looking for a quick and easy meal that will comfort you on some cold autumn or winter evening? Good news: I filmed the video and wrote up the recipe for you.
Maple Salmon Sheet Pan Dinner
As mentioned in the video, I used 2 (6-oz) center-cut, skinless salmon fillets for this recipe. Feel free to use up to 4 fillets. Cook time will remain the same.
Do you see what I see? The ingredients in this sheet pan dinner are as colorful as the leaves in the autumn garden. Pink. Gold. Burnished green. It’s a beautiful meal to serve. And nothing could be easier to make or more satisfying to eat. I ate my portion in front of a roaring fire in the dining room.
The fireplace in question.
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Well. I hope you’ll try this maple-marinated magic some day. And if you do try it, I hope you’ll post a review in the comments field below. Your feedback is important to me. Also, I love hearing from you!
And here, in case you need it, is the printable recipe:
Maple Salmon Sheet Pan Dinner
Ingredients
- 1 pound cubed and peeled butternut squash
- 1 pound fresh Brussels sprouts, trimmed and halved (quartered if large)
- Olive oil
- Kosher salt and freshly-ground black pepper
- 2 tablespoons Dijon mustard (double the amount if using 4 salmon fillets)
- 2 tablespoons pure maple syrup (double if using 4 fillets)
- 2 (6oz) salmon fillets, skin removed (can use up to 4 fillets)
- Garnish for fish: fresh sage leaves, roughly minced or cut into thin strips
Instructions
- Center the oven rack; preheat oven to 425°F. For easy clean up, line a large baking tray with aluminum foil.
- Arrange the squash and Brussels sprouts in a single layer on the baking sheet. Drizzle the veggies with olive oil and sprinkle them with salt and pepper. Toss to coat evenly. Roast the veggies in the preheated for 25 minutes.
- While the veggies are roasting, marinate the fish: In a medium bowl, stir together the mustard, maple syrup, and a pinch each of salt and pepper. Add the fish, coating both sides with the marinade mixture. Refrigerate until the veggies have finished their 25 minutes of cooking time.
- Move the partially-cooked vegetables to opposite sides of the baking sheet, making an opening in the center of the sheet. Arrange the fillets in open space, and bake until the fish is done but not overdone -- 10 minutes. Plate and serve.
SarahBeth says
Looks delish. I’ll increase the amounts by 50% to accommodate our 5 diners, and use two pans so veggies roast not steam. Have squash and brussel sprouts in the garden, and maple syrup from our bush but I’ll have to shop for the salmon. I’ll let you know how it goes…
Why are the called brussel sprouts? Should it be Brussel’s sprouts? Hmmmm……
Linda Kalbler says
The salmon looks delightful. I will be making it tomorrow for sure .I already have tonight’s dinner started. . I always look forward to my Sunday morning message from you
Kevin Lee Jacobs says
Hi SarahBeth – Every time I type “brussel sprouts,” WordPress changes it to “Brussel’s sprouts.” I’ve manually re-typed to fix! Let me know how the sheet pan dinner works out for you…
Hi Linda – Wonderful. Hope you’ll post your review of the dinner!
Catherine McWilliams says
They are Brussels (as in the city) sprouts. Three s’s, no apostrophe
Lois Allegretto says
Very inviting! Appealing colors and diverse flavors….since earlier guests have raved over the pork tenderloin sheet pan recipe, I’ll spring this on the next guests! Thanks!
Kevin Lee Jacobs says
Hi Catherine – You are correct: Brussels sprouts. Not brussel. Not Brussel’s. I can’t win!
Hi Lois – So pleased you enjoyed the pork tenderloin sheet pan dinner. Let me know how this salmon version works out for you!
Judy Hines says
Kevin,
Out here on the Central Illinois Prairie, a good friend of ours runs a popular maple syrup place in Funks Grove, a small community a little south of us. Funk’s Maple Sirup!! (with an “i”)
Will definitely make this recipe.
Jesse says
Nice recipe, thanks, especially since after church I brought home wild Alaskan sockeye salmon and butternut squash and was trying to decide how to cook it. Usually I steam or bake in parchment with rosemary. But no way we eat Yankee Brussels sprouts in the South. I cooked collard greens instead and served with home made cornbread and organic butter with seedless blackberry jam for dessert.
I try nearly all your recipes and like them all!
Kevin Lee Jacobs says
Hi Judy – With a name like “Funks,” the maple “sirup” HAS to be good. (Well, I hope you remember the old Smucker’s ad!)
Hi Jesse – Your meal sounds delightful. (I adore collard greens.) Thanks for trying my recipes!
Janet says
Hello Kevin,
As I sit here at my kitchen table, eating my delicious filet of broiled salmon with butter/dill sauce and a wonderful salad, I am watching your video of this delicious meal you are preparing. The maple salmon, brussels and squash. I will definitely prepare this. It looks so good and oh my gosh, a favorite of mine. One dish dinner! Thank you, Janet
Tess says
Thanks so much for this recipe, Kevin! I was going to bake salmon in parchment tonight but your Dijon and maple glazed recipe sounds so flavorful.
Melissa says
Thank you, Kevin. I enjoy your videos so much!
Kevin Lee Jacobs says
Hi Janet and Tess – If you make this sheet pan dinner, let me know how it turns out for you!
Hi Melissa – Likewise, thank you for watching the video!
Patsy says
What a brilliant recipe! I will try it tomorrow – funny how the idea of fish on Friday still lingers in the mind.
Kevin Lee Jacobs says
Hi Patsy – Fish on Friday. A Catholic tradition!
Rita says
I certainly enjoy all of your videos——learning so much from you. I wish you and family a wonderful holiday season. You have a beautiful home.
Kevin Lee Jacobs says
Hi Rita – So glad you enjoy the videos. Thanks for watching!
Mundi says
Kevin, My version is in the oven as I type. I have a request, as I cook in a convection oven and I suspect that you do as well; would you include cooking times and temps for convection ovens, please.
Samantha says
You know what they say about good intentions…. FINALLY made this amazing dinner last night and it’s now on the “make again soon and often” list! Thank you, Kevin!
Kevin Lee Jacobs says
Hi Samantha – So glad!!!