Maple Salmon Sheet Pan Dinner with Sweet Potatoes and Brussels Sprouts. A complete dinner prepared on a single sheet pan — simple to make and easy to clean up, perfect for any weeknight.
Why I love this salmon sheet pan dinner recipe
This recipe is a favorite because everything cooks on one sheet pan, which makes prep and cleanup fast. You don’t need any special equipment or unusual ingredients — just fresh salmon, a few vegetables and a simple maple-mustard marinade.
The flavor balance here is bright and satisfying: a maple-Dijon marinade flavors the salmon and is also drizzled over the sweet potatoes, Brussels sprouts and red onion for a sweet-savory finish. It’s an easy, flavorful way to cook salmon and frees you up to relax while it bakes.
Let’s get cooking!
The ingredients
- maple syrup
- Dijon mustard
- reduced sodium soy sauce
- salmon fillets
- olive oil
- sweet potatoes
- Brussels sprouts
- red onion
- kosher salt and freshly ground pepper
- Old Bay seasoning
- scallions
See the recipe card below for exact quantities.
Substitutions and additions
- If you prefer a different fish, halibut, cod, Arctic char or haddock work well and cook in a similar time frame.
- Swap the Brussels sprouts for cauliflower, carrots, broccoli, asparagus or green beans. Note that broccoli, asparagus and green beans cook faster, so add them later with the fish.
- Yellow or white onions can replace red onion if that’s what you have on hand.
Recipe details
A large baking sheet (a half sheet pan around 18 x 13 inches) is ideal because it spreads ingredients out so they roast rather than steam. Preheat the oven and place the baking sheet on the middle rack so it heats along with the oven.
Whisk maple syrup, Dijon mustard and soy sauce to make a simple marinade. Place the salmon in a resealable bag with half the marinade and reserve the other half for the vegetables.
Start the vegetables first: toss sweet potatoes, Brussels sprouts and red onion with olive oil, salt and pepper. Spread them on the preheated sheet pan and roast until they are halfway tender.
Remove the pan, arrange the marinated salmon on top of the vegetables, season the fish with Old Bay, and discard the marinade that was with the salmon. Drizzle the reserved maple-mustard mixture over the vegetables and return the pan to the oven.
Bake until the potatoes are tender, the Brussels sprouts are slightly charred and the salmon is cooked through. The USDA recommends salmon reach an internal temperature of 145°F. Remove from the oven, sprinkle with sliced scallions and serve.
Expert tips
- Preheat the baking sheet with the oven — a hot pan helps the vegetables brown and prevents sticking.
- Choose salmon pieces of similar thickness so they cook evenly.
- Use a quick-read thermometer for best results; salmon is done at 145°F and will be moist and flaky.
Frequently asked questions
Choose a heavy-gauge half sheet pan (about 18 x 13 inches) with 1-inch rims. A sturdy pan holds up to high heat and gives you enough room to spread ingredients in a single layer.
Yes. This sheet pan salmon dinner delivers protein, healthy fats and plenty of vitamins from the vegetables. Salmon offers heart-healthy omega-3s and vegetables like sweet potatoes and Brussels sprouts provide fiber, vitamins A and C and potassium.
Often nothing else is needed — the salmon and vegetables make a complete meal. If you want extras, serve a simple green salad or a crusty loaf of bread.
More sheet pan recipes
- Everything Bagel Sheet Pan Dinner
- Roasted Shrimp with Parmesan
- Butter Roasted Honey Carrots and Cauliflower with Goat Cheese
- Roasted Fall Squash with Cinnamon and Nutmeg
- The Best Chocolate Texas Sheet Cake
Before you go
If you try this maple salmon sheet pan dinner, I’d love to hear how it turned out. Leave a comment or rating on the recipe and share a photo — it’s always fun to see variations and serving ideas.
Recipe
Maple Salmon Sheet Pan Dinner with Sweet Potatoes and Brussels Sprouts
Equipment
- baking sheet
Ingredients
- ½ cup maple syrup
- 3 tablespoons Dijon mustard
- 2 tablespoons reduced sodium soy sauce
- 4 6-ounce salmon fillets, skin removed
- 2 tablespoons olive oil
- 1 pound sweet potatoes, sliced ½” thick
- 1 pound Brussels sprouts, trimmed and halved if large
- 1 medium red onion, sliced
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- Old Bay seasoning
- 2 scallions, thinly sliced
Instructions
- Preheat oven to 425°F (218°C). Place a large baking sheet in the oven to heat.
- In a small bowl, whisk together the maple syrup, Dijon mustard and soy sauce.
- Place salmon in a resealable bag and add half the maple mixture. Reserve the other half for the vegetables.
- Allow the salmon to marinate while you prepare the vegetables.
- In a large bowl, toss sweet potatoes, Brussels sprouts and red onion with olive oil, salt and pepper.
- Carefully remove the preheated baking sheet and spread the vegetables in a single layer. Return to the oven and roast for 15 minutes.
- After 15 minutes, remove the pan. Place the salmon on top of the vegetables and discard the marinade from the bag. Sprinkle the salmon with Old Bay seasoning.
- Pour the reserved maple-mustard mixture over the vegetables and salmon, then return the pan to the oven.
- Bake an additional 15–20 minutes, until the potatoes are tender, the Brussels sprouts are slightly charred and the salmon reaches 145°F (63°C) internal temperature.
- Remove from the oven, sprinkle with sliced scallions and serve.
Video
Notes
- Preheat the baking sheet with the oven to help the vegetables brown and reduce sticking.
- Use similarly sized salmon pieces so they cook evenly.
- Cook salmon to an internal temperature of 145°F for a moist, flaky result; a quick-read thermometer is helpful.
Nutrition
| Calories: 597 kcal
| Carbohydrates: 73 g
| Protein: 40.1 g
| Fat: 18.7 g
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