Maple-Glazed Salmon with Roasted Brussels Sprouts and Sweet Potato Wedges

Ingredients

• 2 salmon fillets
• 2 tablespoons maple syrup
• 2 cups Brussels sprouts, halved
• 1 large sweet potato, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley for garnish (optional)

Method

1. 1

   Preheat your air fryer to 200°C (400°F).

2. 2

   In a bowl, mix the maple syrup, salt, and pepper; brush the salmon fillets with the mixture and set aside.

3. 3

   In another bowl, toss sweet potato wedges with olive oil, garlic powder, salt, and pepper.

4. 4

   Place sweet potato wedges in the air fryer basket and cook for 12 minutes, shaking halfway through.

5. 5

   After 12 minutes, add the Brussels sprouts around the sweet potatoes, cook for another 8 minutes (total 20 min for potatoes and 8 for sprouts), shaking the basket halfway once again.

6. 6

   Place the salmon fillets on top of the cooked sweet potatoes and Brussels sprouts, and air fry for an additional 8-10 minutes, until the salmon is cooked through and flakes easily.

7. 7

   Let the salmon rest for 2 minutes after cooking. Meanwhile, plate the sweet potato wedges and Brussels sprouts first, then top with the salmon fillet.

8. 8

   Garnish with chopped parsley and a drizzle of remaining maple glaze if desired.

Swaps & variations

• Use honey instead of maple syrup for a different sweetness
• Replace Brussels sprouts with asparagus or green beans
• Swap sweet potatoes for regular potatoes or carrots

Storing & freezing

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 180°C (350°F) for about 5-7 minutes.