Fireside Dinner with Kevin | EASY Maple Salmon Traybake!

maple syrup

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is natural and lower in calories, while brown sugar is more economical.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Trout is a healthier option, while canned salmon is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more affordable.

Peel the sweet potato and cut it into thin medallions.

In a bowl, drizzle sweet potato medallions with olive oil, add a pinch of salt and black pepper, and toss to coat.

Place the sweet potato medallions on a lined baking tray.

Trim the discolored stem ends off the brussels sprouts and cut them in half, removing any discolored leaves.

Put the halved brussels sprouts into the bowl that previously held the sweet potatoes, drizzle with olive oil, add salt and black pepper, and toss to coat.

Slice a red onion into half moons and add it to the brussels sprouts, seasoning with salt and pepper.

Arrange the brussels sprouts and onion on the baking tray with the sweet potatoes.

In a separate bowl, whisk together maple syrup, grainy mustard, and soy sauce for the glaze.

Place the salmon fillets in a separate container and pour the marinade over them, coating well.

Refrigerate the salmon and vegetables until ready to cook.

Preheat the oven to 425°F (220°C).

Roast the vegetables for 20-25 minutes.

After 20 minutes, add the salmon fillets to the baking tray and pour the remaining marinade over them.

Return the tray to the oven and cook for an additional 10 minutes.

Garnish the salmon with sage leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens