I love simple one-pan salmon dinners like this one. Salmon gets baked on the same baking sheet as the brussels sprouts until cooked through and the sprouts get nice and charred. The salmon gets topped with a simple sweet, salty, spicy maple glaze
(that gets simmered as the salmon cooks) and everything gets showered with lime juice, toasted almonds, and fresh herbs. Make sure you’re extra generous with those toppings!
Ingredient highlight
Salmon! the fish we all love because it’s flaky, fatty and a lot harder to overcook/mess up than other fish. It also happens to be packed with more nutrients than I have space to talk about here. It’s one of the most nutritious fish because of it’s super high omega-3 fat content (DHA and EPA). It’s also a great source of protein, potassium, selenium, and vitamin B12.
I always try to buy wild salmon if it’s available. Wild Alaskan salmon is the cleanest source!
Servings 4 People
Prep Time 5 minutes 
Cook Time 30 minutes 
Total Time 20 minutes Ingredients
- 1 cup farro (or about 2 ½ cups cooked)
- 1 lb wild salmon cut into 4 fillets
- 1 lb brussels sprouts, trimmed, and thinly sliced/shaved (use your blender , see video!)
- Thinly sliced scallions or chopped cilantro
- 1 lime cut into wedges
- ½ cup toasted almonds
For the maple glaze:
- ¼ cup maple syrup
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 teaspoon mellow white miso paste
- ⅛-¼ tsp red pepper flakes (optional)
- 1 clove garlic minced or crushed
Instructions
- Preheat oven to 450F or 425F convection. Line a baking sheet with parchment.
- In a medium pot over high heat, add the farro and enough water to cover by at least 2-inches. Bring to a boil, then reduce heat to low and simmer until cooked through, about 20-30 minutes. Drain and set aside.
- In a small-medium pot, mix together the maple syrup, soy sauce or tamari, vinegar, miso, and red pepper flakes (if using). Use a fork to mash and mix the miso paste in (it’s okay if it’s a little clumpy).
- Add brussels to the baking sheet along with 1 tablespoon oil and ¼ teaspoon salt. Toss to coat. Make four spaces amongst the brussels for the salmon and place the salmon fillets in each spot (see photos). Brush each fillet with the maple soy glaze. Bake for 10-15 minutes, or until salmon is cooked through and brussels sprouts are charred (don’t be afraid to get a nice char!). If salmon is cooked before brussels start to char, just remove the salmon and keep roasting the sprouts.
- Simmer the glaze gently for about 7 minutes, or until reduced to about ¼ cup. Remove from heat and stir in the garlic. Transfer to a bowl to cool a bit (it will get thicker as it cools).
- Brush each salmon fillet generously with the glaze. Add farro, salmon and sprouts to your plate.
- Drizzle a small amount of glaze over the farro and sprouts (it is pretty sweet so don’t overdo it). Top with a very generous squeeze of lime (two juicy wedges worth!), green scallions, and toasted nuts.
Items you can prep ahead (optional)
- Prep brussels sprouts
- Make miso maple glaze
- Cook farro
- Toast almonds
Substitutions:
- Use chopped broccoli instead of brussels sprouts
- Make vegan/vegetarian: use tofu slabs (drained and pressed) instead of salmon
- Use brown rice instead of farro
- Don’t have or can’t find miso paste? No worries! Just substitute it with more soy sauce.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Store leftover glaze in the fridge for up to 5 days. It will thicken, but when you brush/drizzle it on the warm salmon, it will thin out.
Leftovers + Repurposing:
- Warm up the salmon, sprouts, and farro. Top salmon with glaze. Shower generously with lime juice, fresh herbs, and crunchy toasted nuts.
- Make a farro salmon hash!
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