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Maple-Dijon Salmon
with roasted Brussels sprouts and butternut squash

Active: 40 min Total: 40 min

Tangy and slightly sweet maple-Dijon salmon has long been one of our community's favorites. This time we're serving it with seasonal roasted vegetables in an adaptation from when we last featured this combination in 2018.

Ingredients

Servings:
4
Metric
Maple-Dijon Salmon:
  • Parsley - 2 tsp, chopped
  • Salmon - 1 lb
  • Butter - 3 Tbsp
  • Mustard, Dijon - 2 1/2 Tbsp
  • Maple syrup - 1 1/2 Tbsp
  • Bragg's / coconut aminos - 1 tsp
  • Almond meal / flour - 1/2 cup
  • Foil - for lining pan
  • Oil, cooking - 1 Tbsp
Roasted Brussels Sprouts and Butternut Squash:
  • Butternut squash - 1 1/2 lbs, cubed
  • Brussels sprouts - 1 lb, halved
  • Vinegar, balsamic - 1 tsp
  • Oil, olive - 1 Tbsp
  • Parsley - 1 Tbsp, chopped
  • Cranberries, dried - 1/4 cup
  • Pistachios, shelled - 1/4 cup (sub walnuts or pecans)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Squash / Brussels sprouts - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Roast squash and Brussels sprouts - Heat oven to 425F / 218C degrees. Toss butternut squash and Brussels sprouts with balsamic vinegar, olive oil, and some salt and pepper. Spread butternut squash and sprouts out onto a sheet pan. Roast for 20 to 30 minutes, shaking the pan halfway through cooking, until golden and caramelized. (Can be done up to 5 days ahead)
  3. Parsley (for salmon and vegetables) - Chop parsley. Store separately. (Can be done up to 3 days ahead)
  4. Salmon - Divide fish up into number of servings you're making. Rinse and dry fish. Lightly salt and pepper.
  5. Make crust - Melt butter in the microwave (~1 minute should do). Mix butter with mustard, maple syrup, aminos, almond meal, and parsley (portion for the salmon).

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Make

  1. Heat oven to 425F / 218C degrees.
  2. Line sheet pan with foil and brush with cooking oil. Add salmon and then divide and spoon crust onto fish. Bake for 12 to 16 minutes.
  3. If squash and Brussels sprouts were cooked ahead, reheat in the microwave.
  4. Toss together squash, Brussels sprouts, parsley (portion for the vegetables), cranberries, and pistachios. Taste and season with some salt and pepper. You can add a splash of balsamic vinegar if you’d like a little more tart flavor.
  5. Serve salmon with vegetables on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (35)
Gluten-free (1)
Paleo (8)
Vegetarian (7)

25 reviews

I can’t really review the salmon since I didn’t have panko and adapted it beyond recognition. But I made the side pretty close to as written, and it was delicious!

By: Danielle
Posted: Jul 05, 2020
Diet: Original
0 Helpful

Everyone loved this. Great unique flavors that blended together to make a fabulous dinner.

By: Eric
Posted: Jun 30, 2020
Diet: Original
0 Helpful

I’d give this five stars but my family couldn’t get behind the side. I used frozen butternut squash but still roasted them, and maybe I should have kept the nuts (pecans) out until just before serving because my husband thought they were mushy. I made the whole thing the night before so my mistake. I liked it but I’m the only one. The salmon is a CS favourite for us.

By: Teresa
Posted: Mar 07, 2020
Diet: Original
0 Helpful

So delicious! The crust is wonderful.

By: Sue
Posted: Feb 13, 2020
Diet: Original
0 Helpful

Was very good!! Even my picky husband thought it was great!

By: Mariah
Posted: Jan 22, 2020
Diet: Original
0 Helpful

This was excellent! The panko seasoning on the salmon was so tasty, and the I loved it on a bed of couscous along with the butternut squash! We would make this again.

By: Alison
Posted: Jan 03, 2020
Diet: Original
0 Helpful