### Instructions:
**1. Preheat and Prep:** Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
**2. Prepare the Brussels Sprouts:** In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on one side of the prepared baking sheet.
**3. Roast the Brussels Sprouts:** Place the baking sheet in the preheated oven and roast the Brussels sprouts for 15-20 minutes, or until tender-crisp and slightly caramelized.
**4. Make the Maple Glaze:** While the Brussels sprouts are roasting, whisk together the maple syrup, soy sauce, Dijon mustard, minced garlic, grated ginger (if using), black pepper, and red pepper flakes (if using) in a small bowl.
**5. Prepare the Salmon:** Pat the salmon fillets dry with a paper towel. This helps create a better sear and allows the glaze to adhere.
**6. Glaze and Bake the Salmon:** After the Brussels sprouts have been roasting for about 15-20 minutes, remove the baking sheet from the oven. Gently push the Brussels sprouts to one side. Place the salmon fillets skin-side down (if applicable) on the other side of the baking sheet. Brush half of the maple glaze evenly over the top of each salmon fillet.
**7. Finish Roasting:** Return the baking sheet to the oven and continue to roast for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the Brussels sprouts are nicely browned and tender. Halfway through this cooking time (around 5-7 minutes), brush the remaining glaze over the salmon fillets.
**8. Serve:** Carefully remove the baking sheet from the oven. Serve the Maple Glazed Salmon immediately with the roasted Brussels sprouts. Garnish with fresh lemon wedges, if desired.
### Short Tips:
* **Don’t overcrowd the pan:** Ensure both the Brussels sprouts and salmon have enough space on the baking sheet to roast properly and not steam. Use two baking sheets if necessary.
* **Adjust sweetness/spice:** Feel free to increase or decrease the maple syrup for a sweeter glaze, or add more red pepper flakes for extra heat.
* **Skin-on benefits:** Leaving the salmon skin on can help keep the fillet moist and adds a crispy texture if cooked properly. You can always remove it after cooking if preferred.
* **Check for doneness:** Salmon is cooked when it flakes easily with a fork in the thickest part. Overcooked salmon can be dry, so keep an eye on it! The internal temperature should reach 145°F (63°C).
* **Meal Prep Friendly:** This dish reheats well! Store leftover salmon and Brussels sprouts in separate airtight containers in the refrigerator for up to 3 days.
