Canadian Maple-Glazed Salmon with Roasted Brussels Sprouts

Shopping list

• 4 piece salmon fillets (skin-on) — about 150 g each

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• 400 g Brussels sprouts — trimmed and halved

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• 2 tbsp olive oil

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• 3 tbsp pure maple syrup

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• 1 tsp Dijon mustard

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• 1 clove garlic — minced

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• 1 tsp sea salt

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Preheat the oven to 200 °C (fan 180 °C). Toss the halved Brussels sprouts with 1 tablespoon olive oil, half the salt and half the pepper; spread on a baking tray in a single layer.

2. 2

   Roast the sprouts for 20– 25 minutes, turning halfway, until golden and tender.

3. 3

   Meanwhile, whisk together the maple syrup, Dijon mustard and minced garlic in a small bowl.

4. 4

   Heat the remaining 1 tablespoon olive oil in a large frying pan over medium-high heat. Season the salmon fillets with the remaining salt and pepper.

5. 5

   Place the salmon skin-side down in the hot pan and cook for 4 minutes without moving.

6. 6

   Flip the fillets, brush the tops generously with the maple glaze and cook for a further 3 minutes, or until the salmon is just cooked through.

7. 7

   Transfer the salmon to plates, drizzle any pan glaze over the top and serve with the roasted Brussels sprouts.