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Prep Time
15 mins
Total Time
45 mins


1/4 cup
maple syrup
60 mL
1/4 cup
canola oil
60 mL
2 cloves
garlic, minced
1 tbsp
lemon juice
15 mL
1 tbsp
Dijon mustard
15 mL
1/4 tsp
each salt and pepper
1 mL
4 cups
Brussels sprouts, trimmed and halved
1 L
large red onion, halved and cut into wedges
frozen Wild Pacific Pink Salmon Fillets, thawed and patted dry
1/2 cup
sultana raisins
125 mL
2 tbsp
minced fresh parsley
30 mL


Step 1

Preheat oven to 220°C (425°F). In a large bowl, whisk together maple syrup, oil, garlic, lemon juice, mustard, salt and pepper. Pour 1/4 cup (60 mL) of the maple mixture into a small bowl and set aside.

Step 2

Line a large rimmed baking sheet with parchment paper or foil. Add Brussels sprouts and onion to large bowl with maple mixture and gently toss. Spread Brussels sprout mixture on prepared baking sheet. Place on middle rack of oven and roast, stirring once halfway through, until tender and golden, about 20 min.

Step 3

Remove baking sheet from oven and turn oven to broil. Sprinkle raisins onto Brussels sprout mixture, place salmon overtop and brush with reserved maple mixture. Place baking sheet back in oven and broil until salmon is slightly golden on top and flakes easily with fork, about 7 min. Sprinkle with parsley before serving.


Give your vegetables ample space on the baking sheet to ensure even roasting rather than steaming.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dinner High Fibre Nut Free Seafood

Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
19 g
Saturated Fat:
1 g
48 g
7 g
55 mg
29 g
350 mg
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