Maple and Mustard-Glazed Salmon with Roasted Brussel Sprouts

Wellness tip #2- Think you want seconds? Whenever I go out to buffets or dining halls back in college, I am always tempted to go right back up for seconds. Now I wait 20 minutes after finishing my initial plate. What a difference it makes. It takes about 20 minutes for your body to realize you are full. If you’re still hungry after 20 minutes, grab some greens or fruit to finish off your meal!o-BUFFET-LINE-facebook.jpg

Ready to wow yourself with your awesome cooking skills?! Salmon, with it’s healthy fats and Omega 3s, is one of my favorite meats to cook. This is a dish my wife has requested we make again and again because of it’s sweet delectable taste. This recipe I got from

Side note, somehow I stumbled onto the website It has been a life changing website where I get a majority of my recipes and wellness tips from. In the daily e-mails I receive from them, I find myself clicking on at least 3-4 articles in the e-mail. How many e-mails can you say that about?! If you haven’t subscribed, I HIGHLY recommend checking them out.

Ok back to the recipe! I picked up fresh atlantic salmon from my local grocery store. I picked up 1 lb. of the salmon, which was enough for 2p people and then some leftovers. As far as maple syrup, I recommend going the 100% pure maple syrup route (I bought mine at Trader Joes). I didn’t know how many health benefits pure maple syrup had (like anti-oxidants)! I also bought Trader Joes whole-grain mustard, which has a nice texture to it)


  • 2 tablespoons 100% maple syrup
  • 2 tablespoons whole-grain mustard
  • 4 salmon fillets (about 1 1/2 pounds)
  • 1 pound Brussels sprouts, trimmed (removing the outer layer) and halved through the root
  • 1 large red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and pepper


  1. Whisk together the maple syrup and mustard. Season both sides of the salmon fillets liberally with salt and pepper, then brush them with the maple-mustard mixture and set aside.
  2. Meanwhile, heat the oven to 450°F. In a large bowl, toss the sprouts and onion with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well-coated. Spread them out on a baking sheet, cut side-down, and roast on the lower rack until caramelized and tender, 20-30 minutes.
  3. When the sprouts are nearly done, arrange the fillets on an oven-proof dish and broil them, skin-side down, until the maple mixture is well-caramelized and the fish is just cooked through—7 to 10 minutes, depending on the thickness of the fillet.
  4. Serve with the Brussels sprouts and enjoy!


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