Sheet Pan Maple Dijon Salmon & Veggies Delight

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- 4 salmon fillets - 2 tablespoons Dijon mustard - 3 tablespoons pure maple syrup - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 cup fresh green beans, trimmed - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced - 1 red onion, cut into wedges The main ingredients for this dish are simple but full of flavor. The salmon fillets provide a rich source of healthy fats and protein. The maple syrup and Dijon mustard create a sweet and tangy glaze that makes the fish shine. You can pick any color bell pepper you like for a fun touch. Fresh green beans and cherry tomatoes bring bright colors and textures, while red onion adds a nice sweetness when roasted. - Sea salt and black pepper - Fresh parsley for garnish Seasoning is key to making this dish pop. A sprinkle of sea salt and black pepper enhances the natural flavors of the salmon and veggies. Fresh parsley adds a burst of color and freshness to the plate. It’s a small touch, but it makes the meal feel special. You’ll love how these ingredients come together to create a vibrant, tasty dish that is as good to eat as it is to look at. - Preheat your oven to 400°F (200°C). - Line a large sheet pan with parchment paper. This will make cleanup easy and keep things tidy. - In a medium bowl, combine 2 tablespoons of Dijon mustard, 3 tablespoons of pure maple syrup, and 2 tablespoons of extra virgin olive oil. - Add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, sea salt, and freshly cracked black pepper to taste. - Whisk all the ingredients until smooth. This glaze will add a sweet and tangy flavor. - Place 4 salmon fillets on the lined sheet pan. - Generously brush half of the maple Dijon glaze over the top of each fillet. Make sure each is well coated. - In a large bowl, combine 1 cup of fresh green beans, 1 cup of halved cherry tomatoes, 1 sliced bell pepper, and 1 red onion cut into wedges. - Drizzle the remaining glaze over the vegetables. Toss them gently to coat them evenly. - Arrange the salmon and veggies on the sheet pan, keeping everything in a single layer. This helps everything cook evenly. - Bake in the preheated oven for 15-20 minutes. - Check the salmon; it’s done when it flakes easily with a fork. The veggies should be tender but still bright in color. The best internal temperature for salmon is 145°F (63°C). Use a meat thermometer for accuracy. To avoid overcooking, remove the salmon when it flakes easily. Keep an eye on it while baking. Salmon cooks fast, so check around 15 minutes. Seasonal vegetables add freshness to your dish. Try using asparagus in spring or squash in fall. For color, mix bell peppers, green beans, and cherry tomatoes. A variety of colors makes your plate pop and look more inviting. Serve the salmon and veggies on a large plate. Arrange them side by side for a neat look. Drizzle some leftover glaze from the pan over the top. This adds flavor and makes the dish more appealing. Sprinkle fresh parsley for a bright touch. {{image_4}} You can swap salmon for chicken or tofu easily. For chicken, use boneless breasts or thighs. Make sure to cut them into even pieces for cooking. Tofu is another great choice for a plant-based meal. Use firm or extra-firm tofu, and press it to remove excess water. Adjust the cooking time by adding 5-10 minutes for chicken. Tofu cooks in about the same time as salmon. Adding herbs and spices can boost the flavor. Fresh thyme or rosemary pairs well with salmon. You can also sprinkle some crushed red pepper for a kick. Consider adding lemon zest for a fresh taste. As for toppings, try crushed nuts or seeds for crunch. A sprinkle of feta cheese can also add creaminess. Switching vegetables can keep this dish exciting. Use seasonal veggies for a fresh twist. In spring, asparagus or snap peas work well. In fall, pumpkin or sweet potatoes can add sweetness. Zucchini or baby potatoes are great options too. Just cut them into even sizes to ensure they cook evenly. The key is to keep the colors bright and varied for a stunning plate! Store leftovers in an airtight container. This helps keep the salmon and veggies fresh. Use glass or plastic containers with tight lids. I like to divide the dish into smaller portions. This makes it easy to grab a meal later. Yes, you can freeze this dish! Wrap each portion tightly in plastic wrap. Then, place the wrapped portions in a freezer bag. Label the bag with the date. This helps keep track of how long it has been frozen. To reheat frozen portions, remove them from the freezer. Thaw in the fridge overnight. You can also use the microwave for quick defrosting. Heat in short bursts to avoid overcooking. Enjoy your meal with fresh sides or a salad! Yes, you can prepare the salmon and veggies ahead. Coat them with the glaze. Place them in the fridge for up to 24 hours. This way, dinner is ready to bake when you are. I love pairing this dish with: - Quinoa or brown rice for a hearty side - A light salad for freshness - Crusty bread to soak up extra sauce These sides balance the flavors and enhance the meal. The salmon is cooked when it flakes easily with a fork. Use a fork to gently press down on the fish. If it separates easily, it’s done! Aim for an internal temperature of 145°F. Absolutely! This dish is great for meal prep. You can store cooked salmon and veggies in airtight containers. Keep them in the fridge for up to three days. Reheat them in the oven or microwave. Yes, you can switch out Dijon for other mustards. Honey mustard adds sweetness, while whole grain gives a nice texture. Adjust the maple syrup if you change the mustard to keep the right balance. This blog post shared a simple yet tasty way to make sheet pan maple Dijon salmon and veggies. You learned about the ingredients, step-by-step instructions, and tips for success. Lastly, you saw how to store leftovers and answers to common questions. With these insights, you can try this dish with confidence. I hope you enjoy cooking and sharing it with others. Now, get ready to savor every bite!

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If you’re looking for an easy and tasty dinner, you’ve found it! My Sheet Pan Maple Dijon Salmon & Veggies Delight is simple to make and full of flavor. With just a few fresh ingredients and minimal cleanup, you can enjoy a healthy meal that delights your taste buds. Ready to dive in? Let’s gather those ingredients and get cooking!

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Ingredients

Main Ingredients

– 4 salmon fillets

– 2 tablespoons Dijon mustard

– 3 tablespoons pure maple syrup

– 2 tablespoons extra virgin olive oil

– 1 teaspoon garlic powder

– 1 teaspoon smoked paprika

– 1 cup fresh green beans, trimmed

– 1 cup cherry tomatoes, halved

– 1 bell pepper, sliced

– 1 red onion, cut into wedges

The main ingredients for this dish are simple but full of flavor. The salmon fillets provide a rich source of healthy fats and protein. The maple syrup and Dijon mustard create a sweet and tangy glaze that makes the fish shine. You can pick any color bell pepper you like for a fun touch. Fresh green beans and cherry tomatoes bring bright colors and textures, while red onion adds a nice sweetness when roasted.

Seasoning and Garnish

– Sea salt and black pepper

– Fresh parsley for garnish

Seasoning is key to making this dish pop. A sprinkle of sea salt and black pepper enhances the natural flavors of the salmon and veggies. Fresh parsley adds a burst of color and freshness to the plate. It’s a small touch, but it makes the meal feel special. You’ll love how these ingredients come together to create a vibrant, tasty dish that is as good to eat as it is to look at.

Step-by-Step Instructions

Prepping the Oven and Sheet Pan

– Preheat your oven to 400°F (200°C).

– Line a large sheet pan with parchment paper. This will make cleanup easy and keep things tidy.

Making the Maple Dijon Glaze

– In a medium bowl, combine 2 tablespoons of Dijon mustard, 3 tablespoons of pure maple syrup, and 2 tablespoons of extra virgin olive oil.

– Add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, sea salt, and freshly cracked black pepper to taste.

– Whisk all the ingredients until smooth. This glaze will add a sweet and tangy flavor.

Preparing Salmon and Veggies

– Place 4 salmon fillets on the lined sheet pan.

– Generously brush half of the maple Dijon glaze over the top of each fillet. Make sure each is well coated.

– In a large bowl, combine 1 cup of fresh green beans, 1 cup of halved cherry tomatoes, 1 sliced bell pepper, and 1 red onion cut into wedges.

– Drizzle the remaining glaze over the vegetables. Toss them gently to coat them evenly.

Baking the Dish

– Arrange the salmon and veggies on the sheet pan, keeping everything in a single layer. This helps everything cook evenly.

– Bake in the preheated oven for 15-20 minutes.

– Check the salmon; it’s done when it flakes easily with a fork. The veggies should be tender but still bright in color.

Tips & Tricks

Achieving Perfectly Cooked Salmon

The best internal temperature for salmon is 145°F (63°C). Use a meat thermometer for accuracy. To avoid overcooking, remove the salmon when it flakes easily. Keep an eye on it while baking. Salmon cooks fast, so check around 15 minutes.

Best Vegetables to Use

Seasonal vegetables add freshness to your dish. Try using asparagus in spring or squash in fall. For color, mix bell peppers, green beans, and cherry tomatoes. A variety of colors makes your plate pop and look more inviting.

Plating and Presentation

Serve the salmon and veggies on a large plate. Arrange them side by side for a neat look. Drizzle some leftover glaze from the pan over the top. This adds flavor and makes the dish more appealing. Sprinkle fresh parsley for a bright touch.

Variations

Alternative Proteins

You can swap salmon for chicken or tofu easily. For chicken, use boneless breasts or thighs. Make sure to cut them into even pieces for cooking. Tofu is another great choice for a plant-based meal. Use firm or extra-firm tofu, and press it to remove excess water. Adjust the cooking time by adding 5-10 minutes for chicken. Tofu cooks in about the same time as salmon.

Flavor Enhancements

Adding herbs and spices can boost the flavor. Fresh thyme or rosemary pairs well with salmon. You can also sprinkle some crushed red pepper for a kick. Consider adding lemon zest for a fresh taste. As for toppings, try crushed nuts or seeds for crunch. A sprinkle of feta cheese can also add creaminess.

Changing Up the Veggies

Switching vegetables can keep this dish exciting. Use seasonal veggies for a fresh twist. In spring, asparagus or snap peas work well. In fall, pumpkin or sweet potatoes can add sweetness. Zucchini or baby potatoes are great options too. Just cut them into even sizes to ensure they cook evenly. The key is to keep the colors bright and varied for a stunning plate!

Storage Info

Refrigeration Guidelines

Store leftovers in an airtight container. This helps keep the salmon and veggies fresh. Use glass or plastic containers with tight lids. I like to divide the dish into smaller portions. This makes it easy to grab a meal later.

Freezing Instructions

Yes, you can freeze this dish! Wrap each portion tightly in plastic wrap. Then, place the wrapped portions in a freezer bag. Label the bag with the date. This helps keep track of how long it has been frozen.

To reheat frozen portions, remove them from the freezer. Thaw in the fridge overnight. You can also use the microwave for quick defrosting. Heat in short bursts to avoid overcooking. Enjoy your meal with fresh sides or a salad!

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the salmon and veggies ahead. Coat them with the glaze. Place them in the fridge for up to 24 hours. This way, dinner is ready to bake when you are.

What can I serve with Sheet Pan Maple Dijon Salmon & Veggies?

I love pairing this dish with:

– Quinoa or brown rice for a hearty side

– A light salad for freshness

– Crusty bread to soak up extra sauce

These sides balance the flavors and enhance the meal.

How do I know when the salmon is cooked?

The salmon is cooked when it flakes easily with a fork. Use a fork to gently press down on the fish. If it separates easily, it’s done! Aim for an internal temperature of 145°F.

Is this recipe suitable for meal prep?

Absolutely! This dish is great for meal prep. You can store cooked salmon and veggies in airtight containers. Keep them in the fridge for up to three days. Reheat them in the oven or microwave.

Can I use another type of mustard instead of Dijon?

Yes, you can switch out Dijon for other mustards. Honey mustard adds sweetness, while whole grain gives a nice texture. Adjust the maple syrup if you change the mustard to keep the right balance.

This blog post shared a simple yet tasty way to make sheet pan maple Dijon salmon and veggies. You learned about the ingredients, step-by-step instructions, and tips for success. Lastly, you saw how to store leftovers and answers to common questions. With these insights, you can try this dish with confidence. I hope you enjoy cooking and sharing it with others. Now, get ready to savor every bite!

- 4 salmon fillets - 2 tablespoons Dijon mustard - 3 tablespoons pure maple syrup - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 cup fresh green beans, trimmed - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced - 1 red onion, cut into wedges The main ingredients for this dish are simple but full of flavor. The salmon fillets provide a rich source of healthy fats and protein. The maple syrup and Dijon mustard create a sweet and tangy glaze that makes the fish shine. You can pick any color bell pepper you like for a fun touch. Fresh green beans and cherry tomatoes bring bright colors and textures, while red onion adds a nice sweetness when roasted. - Sea salt and black pepper - Fresh parsley for garnish Seasoning is key to making this dish pop. A sprinkle of sea salt and black pepper enhances the natural flavors of the salmon and veggies. Fresh parsley adds a burst of color and freshness to the plate. It’s a small touch, but it makes the meal feel special. You’ll love how these ingredients come together to create a vibrant, tasty dish that is as good to eat as it is to look at. - Preheat your oven to 400°F (200°C). - Line a large sheet pan with parchment paper. This will make cleanup easy and keep things tidy. - In a medium bowl, combine 2 tablespoons of Dijon mustard, 3 tablespoons of pure maple syrup, and 2 tablespoons of extra virgin olive oil. - Add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, sea salt, and freshly cracked black pepper to taste. - Whisk all the ingredients until smooth. This glaze will add a sweet and tangy flavor. - Place 4 salmon fillets on the lined sheet pan. - Generously brush half of the maple Dijon glaze over the top of each fillet. Make sure each is well coated. - In a large bowl, combine 1 cup of fresh green beans, 1 cup of halved cherry tomatoes, 1 sliced bell pepper, and 1 red onion cut into wedges. - Drizzle the remaining glaze over the vegetables. Toss them gently to coat them evenly. - Arrange the salmon and veggies on the sheet pan, keeping everything in a single layer. This helps everything cook evenly. - Bake in the preheated oven for 15-20 minutes. - Check the salmon; it’s done when it flakes easily with a fork. The veggies should be tender but still bright in color. The best internal temperature for salmon is 145°F (63°C). Use a meat thermometer for accuracy. To avoid overcooking, remove the salmon when it flakes easily. Keep an eye on it while baking. Salmon cooks fast, so check around 15 minutes. Seasonal vegetables add freshness to your dish. Try using asparagus in spring or squash in fall. For color, mix bell peppers, green beans, and cherry tomatoes. A variety of colors makes your plate pop and look more inviting. Serve the salmon and veggies on a large plate. Arrange them side by side for a neat look. Drizzle some leftover glaze from the pan over the top. This adds flavor and makes the dish more appealing. Sprinkle fresh parsley for a bright touch. {{image_4}} You can swap salmon for chicken or tofu easily. For chicken, use boneless breasts or thighs. Make sure to cut them into even pieces for cooking. Tofu is another great choice for a plant-based meal. Use firm or extra-firm tofu, and press it to remove excess water. Adjust the cooking time by adding 5-10 minutes for chicken. Tofu cooks in about the same time as salmon. Adding herbs and spices can boost the flavor. Fresh thyme or rosemary pairs well with salmon. You can also sprinkle some crushed red pepper for a kick. Consider adding lemon zest for a fresh taste. As for toppings, try crushed nuts or seeds for crunch. A sprinkle of feta cheese can also add creaminess. Switching vegetables can keep this dish exciting. Use seasonal veggies for a fresh twist. In spring, asparagus or snap peas work well. In fall, pumpkin or sweet potatoes can add sweetness. Zucchini or baby potatoes are great options too. Just cut them into even sizes to ensure they cook evenly. The key is to keep the colors bright and varied for a stunning plate! Store leftovers in an airtight container. This helps keep the salmon and veggies fresh. Use glass or plastic containers with tight lids. I like to divide the dish into smaller portions. This makes it easy to grab a meal later. Yes, you can freeze this dish! Wrap each portion tightly in plastic wrap. Then, place the wrapped portions in a freezer bag. Label the bag with the date. This helps keep track of how long it has been frozen. To reheat frozen portions, remove them from the freezer. Thaw in the fridge overnight. You can also use the microwave for quick defrosting. Heat in short bursts to avoid overcooking. Enjoy your meal with fresh sides or a salad! Yes, you can prepare the salmon and veggies ahead. Coat them with the glaze. Place them in the fridge for up to 24 hours. This way, dinner is ready to bake when you are. I love pairing this dish with: - Quinoa or brown rice for a hearty side - A light salad for freshness - Crusty bread to soak up extra sauce These sides balance the flavors and enhance the meal. The salmon is cooked when it flakes easily with a fork. Use a fork to gently press down on the fish. If it separates easily, it’s done! Aim for an internal temperature of 145°F. Absolutely! This dish is great for meal prep. You can store cooked salmon and veggies in airtight containers. Keep them in the fridge for up to three days. Reheat them in the oven or microwave. Yes, you can switch out Dijon for other mustards. Honey mustard adds sweetness, while whole grain gives a nice texture. Adjust the maple syrup if you change the mustard to keep the right balance. This blog post shared a simple yet tasty way to make sheet pan maple Dijon salmon and veggies. You learned about the ingredients, step-by-step instructions, and tips for success. Lastly, you saw how to store leftovers and answers to common questions. With these insights, you can try this dish with confidence. I hope you enjoy cooking and sharing it with others. Now, get ready to savor every bite!

Sheet Pan Maple Dijon Salmon & Veggies

Savor the delightful flavors of Sweet and Savory Maple Dijon Salmon & Roasted Veggies with this easy-to-follow recipe! In just 25 minutes, you can whip up tender salmon fillets glazed with a mouthwatering maple Dijon sauce, perfectly paired with vibrant roasted vegetables. This dish is not only delicious but visually stunning too. Click through to explore the full recipe and impress your family with a healthy meal tonight!
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Ingredients
  

4 salmon fillets

2 tablespoons Dijon mustard

3 tablespoons pure maple syrup

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Sea salt and freshly cracked black pepper to taste

1 cup fresh green beans, trimmed

1 cup cherry tomatoes, halved

1 bell pepper, sliced (choose your favorite color)

1 red onion, cut into wedges

Fresh parsley, finely chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C). To simplify cleanup, line a large sheet pan with parchment paper.

    In a medium bowl, thoroughly whisk together the Dijon mustard, pure maple syrup, extra virgin olive oil, garlic powder, smoked paprika, sea salt, and freshly cracked black pepper until the mixture is smooth and cohesive.

      Place the salmon fillets on the prepared sheet pan. Generously brush half of the maple Dijon mixture over the top of each fillet, coating them well.

        In a large mixing bowl, combine the trimmed green beans, halved cherry tomatoes, sliced bell pepper, and onion wedges. Drizzle the remaining maple Dijon mixture over the vegetables and toss gently to ensure all veggies are evenly coated.

          Arrange the vegetable mixture on the sheet pan, surrounding the salmon fillets in a single layer for even roasting.

            Bake in the preheated oven for 15-20 minutes. The salmon is done when it flakes easily with a fork, and the vegetables should be tender yet still vibrant in color.

              Once cooked, remove the sheet pan from the oven and allow it to cool for a few minutes. Just before serving, sprinkle with freshly chopped parsley for a burst of color and freshness.

                Prep Time: 10 min | Total Time: 25 min | Servings: 4

                  - Presentation Tips: Plate the salmon fillets alongside the vibrant roasted veggies, creating an appealing arrangement. Drizzle any remaining sauce from the pan over the top for an extra touch of flavor and visual appeal. Enjoy your beautifully presented meal!

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