Preheat your oven to 400°F and line a large sheet pan with parchment paper. Position your oven rack in the middle for even heat distribution and optimal caramelization of the vegetables below.

In a small bowl, whisk together garlic powder, paprika, dried thyme, salt, and pepper. Drizzle 1.5 tbsp olive oil over your salmon fillets and rub the spice mixture evenly across both sides of each fillet.

On the same sheet pan, toss Brussels sprouts, baby potatoes, and red onion with the remaining 1.5 tbsp olive oil, plus a pinch of salt and pepper. Arrange vegetables in a single layer, leaving space for your salmon fillets.

Roast vegetables for exactly 10 minutes before placing salmon on top—this ensures potatoes and Brussels sprouts achieve tender interiors while their edges crisp. This timing prevents your cozy fall crowd salmon dinner from having undercooked vegetables.

Place seasoned salmon fillets skin-side down on the sheet pan among the vegetables. Bake for exactly 12-15 minutes, depending on fillet thickness, until salmon flakes easily with a fork and reaches 145°F internally.

While the salmon cooks, whisk together balsamic vinegar and maple syrup in a small bowl until combined. Once salmon and vegetables finish cooking, drizzle the glaze over everything and toss gently to coat.

Remove from oven and let rest for 2 minutes before serving. Garnish generously with fresh chopped parsley and serve immediately while everything remains warm and aromatic.