Menu Open Utility
North Charles Street

6213 N. Charles Street
Baltimore MD 21212
Fax: 410-377-9144
Mon - Sat: 7 am - 8 pm
Sun: 8 am - 7 pm

Roland Avenue

5113 Roland Avenue
Baltimore MD 21210
Fax: 410-323-5492
Mon - Sat: 8 am - 7 pm
Sun: 8 am - 6 pm


  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Serves: 4

One pan and one complete dinner of Maple Balsamic Roasted Salmon, on a bed of butternut squash and Brussels sprouts.


4-6 oz. portions salmon filet

2 T. Dijon mustard

1 T. maple syrup

2 T. balsamic vinegar

1 t. brown sugar

Freshly ground black pepper


1-20 oz. pkg. fresh cut butternut squash

1.5 lbs. Brussels sprouts, cleaned, cut in half

1 large sweet onion, cut in half, sliced vertically

2 T. olive oil

2 T. balsamic vinegar

1/4 t. allspice

1/8 t. fresh grated nutmeg

1/2 t. coarse kosher salt

Freshly ground black pepper


To Prepare

Heat oven to 425º. Spray an 18x13-inch rimmed sheet pan with non-stick cooking spray, or cover bottom of pan with parchment paper. Spread butternut squash, Brussels sprouts and onion on sheet pan. Toss with 2 T. olive oil, 2 T. balsamic vinegar, allspice, nutmeg, salt and pepper. Roast in the oven for 15 minutes.

Meanwhile, whisk together Dijon mustard, maple syrup, balsamic vinegar, brown sugar and black pepper. Spread mixture, generously over salmon. When vegetables finish roasting for 15 minutes, add the salmon on top of the vegetables and continue to roast for 10 minutes. After 10 minutes, place pan under the broiler for an additional 3-5 minutes to enhance caramelization on the salmon and to ensure even browning.

To Serve

For "family-style" serving and for a fun presentation, place entire sheet pan on the table.

Pair with Scott Family Estate Pinot Noir.

Eddie's Recipe Tip:

Add sweet potatoes and acorn squash for a real autumn mélange of vegetables. Feel free to add another sheet pan for veggies.