With Sealand’s skinless Canadian salmon, a rich maple-soy glaze, golden-roasted Brussels sprouts, and a velvety, spiced sweet potato casserole topped with a buttery pecan crumble, this meal is a true celebration of comfort and clean ingredients. Whether you're cooking for the holidays or just want a beautiful weekend dinner, this dish delivers big flavor with a cozy twist.
Maple Glazed Salmon with Crispy Roasted Brussels Sprouts and Classic Sweet Potato Casserole Recipe
Rated 5.0 stars by 1 users
Category
Side Dishes
Servings
6
Prep Time
10 minutes
Cook Time
60 minutes
When you're craving a hearty, wholesome meal that balances sweet, savory, and seasonal comfort, this Maple Glazed Salmon with Crispy Roasted Brussels Sprouts and Classic Sweet Potato Casserole brings everything to the table — literally.
Author:Sealand Quality Foods
Ingredients
-
6 Sealand Canadian Skinless Salmon fillets
- 1/3 cup Maple Syrup
- 1/4 cup Soy Sauce low sodium
- 1 Tablespoon Dijon Mustard
- 2 Garlic cloves minced
- 2 Tablespoons Olive Oil
- 1/4 teaspoon salt and pepper
- 3 lbs Brussel Sprouts, washed and cut into half
- 2 Tablespoons olive oil
- 1/2 teaspoon each salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoons Oregano
- 1 Tablespoon Honey
- 1 cup grated Parmesan cheese
- 3-4 Sweet Potatoes, washed and cut in half
- 1 teaspoon neutral oil like avocado oil
- 2 eggs
- 1/3 cup sugar
- 1/2 cup milk
- 1 teaspoon vanilla
- 4 Tablespoons melted butter, unsalted
- 1/3 cup flour
- 1/2 cup light brown sugar
- 3 Tablespoons butter, softened, unsalted
- 1/2 cup chopped pecans or almonds
Maple Glaze
Crispy Roasted Brussel Sprouts
Classic Sweet Potato Casserole
Topping:
Directions
- Preheat the oven to 425 degrees F.
- Start5 by roasting the sweet potatoes.
- Lay the cut sweet potatoes in half, cut side down and skin side up on a parchment lined baking sheet. Massage each with the oil.
- Roast the sweet potatoes until caramelized and soft, this takes 35-40 minutes.
- Remove the sweet potatoes and let it cool before mashing.
- For the Brussel spouts: Mix the seasoning and olive oil (except for the parmesan) in a large bowl. Add in the washed and cut Brussel sprouts. Toss well and lay in a single layer on a parchment lined baking sheet.
- Roast the Brussel sprouts for 20 minutes until softened, and when ready, sprinkle the parmesan over and toss well.
- When the sweet potatoes have cooled down, remove the skin and mash the sweet potatoes until smooth. Mix in the remaining ingredients and whisk until smooth.
- Spread the sweet potato mixture into a 9 inch round oven safe dish.
- Make the topping by mixing the toppings in one bowl then spread the topping over the sweet potatoes.
- Bake the sweet potato casserole until the tops are golden and it has set. It takes 35-40 minutes at 375 degrees F.
- To make the salmon, mix in the maple glaze in a bowl.
- Switch the oven to broil.
- Arrange the salmon in a single layer on a baking sheet.
- Drizzle with half of the maple glaze and toss the salmon with the glaze on both sides.
- Broil the salmon until cooked through —about 7-8 minutes.
- When ready, remove the salmon on to the serving plate and drizzle the remaining glaze over the salmon.
- Serve the salmon with the Brussel Spouts and Sweet Potato Casserole.
- Enjoy
