Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, or until crispy.
While the Brussels sprouts are roasting, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper.
Heat the remaining olive oil in a skillet over medium heat. Season the salmon fillets with salt and pepper and cook for 3-4 minutes on each side until cooked through.
Brush the salmon with the maple mustard glaze during the last minute of cooking. Serve with the roasted Brussels sprouts.
