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

Global

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

A delectable, healthy dinner featuring tender maple-glazed salmon, caramelized Brussels sprouts, and crispy sweet potato wedges, all prepared in the air fryer for a quick weeknight meal.

~710 kcalper serving~39g protein~56g carbs~35g fat

Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 2.

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)

Cooking Steps

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

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

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

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

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

Optional Enhancements

  • 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

Plant & Growing Tips

Brussels Sprouts

  • Sow seeds indoors 4-6 weeks before the last frost or directly outdoors after all danger of frost has passed.
  • Plant in full sun and well-draining, fertile soil, spacing plants 18-24 inches apart.
  • Keep soil consistently moist and consider hilling up soil around the stems for support as they grow tall.

Sweet Potato

  • Start sweet potato 'slips' (sprouted shoots) from a mature sweet potato, placing it halfway in water until roots and shoots form.
  • Plant slips in warm soil after the last frost, ensuring soil temperatures are consistently above 60°F (15°C).
  • Grow in full sun and well-drained, loose soil, providing plenty of space for vines to spread or grow in large containers.

Parsley

  • Sow parsley seeds directly outdoors after the last frost or indoors 6-8 weeks prior, as germination can be slow.
  • Plant in a location with partial sun to full sun and rich, moist, well-draining soil.
  • Keep the soil consistently moist and consider growing in pots for easy access near the kitchen.

Natural Pest Control

  • Protect Brussels sprouts from cabbage worms and loopers using row covers or by hand-picking pests.
  • Rotate Brussels sprouts and other brassica crops annually to prevent soil-borne diseases and pest buildup.
  • Monitor sweet potato plants for sweet potato weevils and nematodes; rotate crops and ensure good soil drainage.

Harvest

Brussels Sprouts

  • Begin harvesting sprouts from the bottom of the stalk when they are firm, green, and 1-2 inches in diameter.
  • Twist or snap off sprouts, working your way up the stalk as they mature.
  • The flavor often improves after a light frost, becoming sweeter.

Sweet Potato

  • Harvest sweet potatoes before the first hard frost, typically 90-120 days after planting slips, when leaves start to yellow.
  • Carefully dig around the plant with a pitchfork or spade, being gentle to avoid bruising the tubers.
  • Cure harvested sweet potatoes in a warm, humid environment for 7-10 days to improve flavor and storage life.

Parsley

  • Harvest parsley by snipping outer stems near the base once plants are well-established and have several sets of leaves.
  • Use the 'cut-and-come-again' method to encourage continuous growth throughout the season.
  • Regular harvesting prevents the plant from bolting (going to seed) too early, which can make leaves bitter.

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.

More recipes

See all ›
25 minAir-Fryer Spicy Sweet Potato Wedges~597 kcal~5g protein5 minAcai Berry Boost310 kcal5g proteinAir-Fryer Teriyaki Delight~605 kcal~45g protein5 minBeet & Berry Cleanser150 kcal2g protein5 minActivated Charcoal Cleanse60 kcal0g protein20 minBaked Cod with Garlic Herb Butter350 kcal28g protein5 minChia Berry Digestive Boost180 kcal6g protein5 minBlueberry Antioxidant Blend180 kcal6g protein55 minButternut Mac & Cheese~589 kcal~27g protein10 minShrimp Avocado Lettuce Wraps340 kcal24g protein40 minCajun Sausage and Vegetable Medley~636 kcal~22g protein5 minTropical Citrus Energizer180 kcal6g protein

Make this easier with Visionary

Scan any food in secondsPoint your camera at a meal or label and log it. No weighing, no database hunting.The best MyFitnessPal alternativesFive apps compared on tracking, training and coaching, not just calorie counting.