Roasted Maple Salmon & Brussels Sprouts

Prep time: 15min
Total time: 45min
Serves 4
1/4 cup
Pure Maple Syrup
60 mL
1/4 cup
canola oil
60 mL
2 cloves
garlic, minced
0
1 tbsp
lemon juice
15 mL
1 tbsp
Original Dijon Prepared Mustard
15 mL
1/4 tsp
each salt and pepper
1 mL
4 cups
Brussels sprouts, trimmed and halved
1 L
1
large red onion, halved and cut into wedges
0
4
frozen Wild Pacific Pink Salmon Fillets, thawed and patted dry
0
1/2 cup
Sultana Raisins
125 mL
2 tbsp
minced parsley
30 mL
1/4 of the recipe
calories
480
fat
19 g
saturated fat
1.5 g
carbs
48 g
protein
29 g
cholestrol
55 mg
fibre
7 g
sodium
350 mg

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.

Tip

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