Sheet Pan Maple Chipotle Glazed Salmon With Brussels Sprouts

Recipes > Dinner

Sheet Pan Maple Chipotle Glazed Salmon With Brussels Sprouts

By:

Vivian Schemper RDN, LDN

•

Posted:

7/6/2025

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Did you know that brussels sprouts are one of the richest sources of plant omega 3’s?! Pair that with the salmon, and this meal is an anti-inflammatory powerhouse that is INSANELY delicious, easy, and super good!

You will LOVE this recipe SO much – did you know that brussels sprouts are one of the richest sources of plant omega 3’s?! Pair that with the salmon, and this meal is an anti-inflammatory powerhouse that is INSANELY delicious, easy, and super good!

DIRECTIONS

1. GET THE OVEN HOT
Preheat the oven to 400˚F (200˚C).

2. GRAB A BOWL
Grab a large bowl and add the oil, chopped adobo peppers and sauce, maple syrup, and soy sauce. Mix well. Add the salmon chunks to the bowl and toss them to get coated evenly.

3. PUT SALMON ON THE BAKING SHEET
Arrange the salmon in a single layer and save some of the sauce in the bowl.

4. ADD THE VEGGIES TO THE SAUCY BOWL
Add the brussels sprouts to the bowl with the leftover glaze and toss them to get evenly coated. Spread the Brussels sprouts around the salmon pieces and pour any remaining glaze over everything.

5. PLACE BAKING SHEET IN THE OVEN (& MAKE YOUR GRAINS)
(While this was roasting, I made rice; you can choose whatever grain you’d like (quinoa, brown rice, etc.)
Roast for about 15 minutes or until the salmon is cooked to your liking, and the Brussels sprouts are softened and caramelized. During the last 1 – 5 minutes, switch the oven to broil to get that sauce into glaze consistency and add a little charredness to the salmon and brussels sprouts.

6. MAKE YOUR METHOD PLATE

Assemble your bowls:

Choose 3 – 4 ounces of salmon (protein + healthy fats)
1/2 cup – 1 cup of rice (or whatever grain you are using) (fiber-rich carb)
Choose ~ 1/2 cup (or more!) of Brussels sprouts (non-starchy veggies)

WHAT YOU’LL NEED FOR THIS RECIPE

2 pounds (1 kg) salmon filets, cut into bite-size chunks
4 tablespoons cooking oil
3 tablespoons chopped chipotle in adobo + 1 tablespoon of the adobo sauce
3 tablespoons maple syrup
2 tablespoons soy sauce (ortamari or shoyu)
12 ounces Brussels sprouts, trimmed and halved

THIS RECIPE

This recipe was developed by Vivian Schemper, RDN, LDN, and is adapted and inspired from Half-Baked Harvest https://www.halfbakedharvest.com/chipotle-honey-salmon-bowls/