Go Back
- 4 salmon fillets (approximately 6 oz each) - 2 tablespoons pure maple syrup - 2 tablespoons Dijon mustard - 1 bunch of asparagus, trimmed at the ends - 1 red or yellow bell pepper, sliced into thin strips - 1 cup cherry tomatoes, halved - 1 red onion, sliced into wedges - 2 tablespoons olive oil (plus more for drizzling) - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and freshly ground pepper to taste - Fresh parsley, finely chopped (for garnish, optional) Using these simple ingredients makes this dish easy and tasty. The salmon fillets are rich and flavorful. Maple syrup adds a sweet touch. Dijon mustard gives a nice tang that balances the sweetness. The veggies bring color and crunch to the meal. Asparagus is bright and tender. Bell peppers add sweetness and a pop of color. Cherry tomatoes burst with flavor. Red onion gives a slight sharpness to the mix. Seasoning is key. Olive oil helps everything cook well. Garlic powder adds depth. Smoked paprika gives a warm, smoky flavor, making this dish special. Fresh parsley on top adds a fresh look and taste. This sheet pan meal is perfect for any night. You get healthy protein and veggies all in one dish. Plus, cleanup is a breeze! First, you need to preheat the oven to 400°F (200°C). This step is key for getting a nice roast on the salmon and veggies. While the oven heats up, let’s mix the maple mustard glaze. In a small bowl, combine: - 2 tablespoons pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and freshly ground pepper to taste Whisk everything together until you have a smooth mixture. Now, grab a large sheet pan. Spread the vegetables on it in a single layer. Use: - 1 bunch of asparagus, trimmed - 1 red or yellow bell pepper, sliced into strips - 1 cup cherry tomatoes, halved - 1 red onion, sliced into wedges Drizzle some olive oil over the veggies. Sprinkle with salt and pepper. Toss them lightly to coat all the pieces. Next, it’s time to place the salmon. Make some space in the center of the veggies and lay down 4 salmon fillets skin-side down. Now, take your maple mustard glaze. Coat the top of each salmon fillet generously. Let some glaze drip onto the veggies as well. Finally, put the sheet pan in the preheated oven. Roast for about 15-20 minutes. You know it’s done when the salmon looks opaque and flakes easily with a fork. The veggies should be tender and slightly caramelized. Once finished, take the pan out of the oven. Let it rest for a few minutes. This step helps the juices settle. If you like, sprinkle some fresh parsley on top for a nice touch before serving. Enjoy your delicious meal! How do you check for doneness? To check if your salmon is done, use a fork. Gently poke the thickest part. If it flakes easily, it’s ready. The salmon should look opaque and slightly moist. Why is resting important before serving? Resting allows the juices to settle. If you slice right away, the juices run out. Let it sit for about 5 minutes after cooking. This helps keep your salmon juicy and tasty. What spices and seasonings work well? You can add a pinch of cayenne for heat. Fresh dill or thyme also pairs well. Try adding lemon zest for brightness. These flavors make your dish pop. What should I pair with this meal? A light salad goes great with this dish. Consider a simple green salad with lemon vinaigrette. You can also serve it with rice or quinoa for a heartier meal. How can I serve it for appeal? Serve directly on the sheet pan for a rustic look. Or, transfer it to a large platter. Make sure the veggies surround the salmon. This adds color and height to your dish. Why is color important in food presentation? Color makes food visually appealing. Bright veggies like red bell peppers and cherry tomatoes attract the eye. A colorful plate also signals freshness and health. Aim for a mix of greens, reds, and yellows for a vibrant meal. {{image_4}} You can switch up the veggies for your maple roasted salmon. Here are a few tasty options: - Broccoli or green beans: Both add a nice crunch and color to your dish. - Zucchini or squash: These cook quickly and soak up flavors well. Feel free to mix and match. You can use what you have on hand! If you want to change the flavor of the salmon, try these marinades: - Teriyaki glaze variation: This adds a sweet and savory taste. Just swap the maple syrup with teriyaki sauce. - Lemon herb alternative: Use lemon juice with fresh herbs like dill or parsley. This gives a bright and fresh flavor. Experimenting with marinades can take your dish to the next level! Making this dish fit your diet is easy. Here are a few tips: - Gluten-free options: Check your Dijon mustard and maple syrup for gluten. Most brands are safe, but it’s good to be sure. - Low-carb modifications: Skip the maple syrup. Use a sugar substitute like stevia or erythritol. This keeps the dish low in carbs while still being tasty. These adjustments let everyone enjoy this meal while sticking to their dietary needs! To store leftovers safely, let the salmon and veggies cool first. Place them in airtight containers. This keeps them fresh and prevents any strong odors in your fridge. Use glass or BPA-free plastic containers for the best results. To reheat without drying out, use the oven. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover with foil to keep moisture in. Heat for about 10-15 minutes, or until warm. You can also use a microwave. Put the food on a microwave-safe plate. Cover it with a damp paper towel. Heat it in short bursts of 1 minute, checking often. This method is quick but may dry out the fish if overcooked. For freezing, let the cooked salmon and veggies cool completely. Wrap them tightly in plastic wrap or foil. Then, place them in a freezer-safe bag. Label the bag with the date. Cooked salmon can last up to 3 months in the freezer. When you're ready to eat, thaw in the fridge overnight. This helps maintain texture and flavor. Avoid thawing in the microwave, as it can cook parts of the fish unevenly. Salmon usually takes 15 to 20 minutes to cook at 400°F. The fish should look opaque and flake easily with a fork. This time can vary based on the thickness of the fillet. If your salmon is thicker, it may need a bit more time. Keep an eye on it to avoid overcooking. Yes, you can use frozen salmon. To prepare it, thaw the salmon in the fridge overnight. If you are in a hurry, you can also run it under cold water for about an hour. Once thawed, pat it dry and follow the recipe as usual. This way, you still get great flavor and texture. If you don’t have maple syrup, honey works well. You can also use agave nectar or brown sugar mixed with a little water. Just remember, these sweeteners might change the taste a bit. Adjust the amount to your liking, as some are sweeter than others. Yes, this recipe is healthy. Salmon is rich in omega-3 fatty acids, which are great for your heart. The veggies add vitamins and fiber, making it a balanced meal. Olive oil is a healthy fat that helps with nutrient absorption. Overall, this dish is nutritious and delicious. This post covered a tasty recipe for maple roasted salmon. We discussed the main ingredients, perfect veggies, and how to season. I shared step-by-step instructions to make cooking easy. You also received tips for storage and reheating. In the end, this dish is simple and colorful. It’s great for meals any day. Plus, you can mix it up with different flavors or sides. Enjoy experimenting, and make it your own!

Maple Roasted Salmon & Veggies Sheet Pan

Discover the deliciousness of Maple Roasted Salmon & Veggies Sheet Pan, a perfect one-pan meal that’s easy to make and full of flavor! With tender salmon fillets drizzled with a sweet and tangy maple mustard glaze, this dish pairs beautifully with colorful roasted veggies like asparagus and bell peppers. Ready in just 30 minutes, this recipe is perfect for busy weeknights. Click to explore this simple yet impressive recipe that will impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets (approximately 6 oz each)

2 tablespoons pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons olive oil (plus more for drizzling)

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground pepper to taste

1 bunch of asparagus, trimmed at the ends

1 red or yellow bell pepper, sliced into thin strips

1 cup cherry tomatoes, halved

1 red onion, sliced into wedges

Fresh parsley, finely chopped (for garnish, optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it's hot enough for roasting.

    Prepare the Maple Mustard Glaze: In a small mixing bowl, combine the maple syrup, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and freshly ground pepper. Whisk thoroughly until the mixture is smooth and well-integrated.

      Arrange the Vegetables: On a large sheet pan, spread out the trimmed asparagus, sliced bell pepper, halved cherry tomatoes, and red onion wedges in a single layer. Drizzle with a bit of olive oil and sprinkle generously with salt and pepper. Toss the vegetables to coat evenly.

        Place the Salmon: Create a small space in the center of the vegetables and lay the salmon fillets skin-side down.

          Apply the Glaze: Using a brush or a spoon, generously coat the top of each salmon fillet with the maple mustard mixture, allowing some of the glaze to flow onto the surrounding vegetables.

            Roasting Time: Place the sheet pan in the preheated oven and roast for approximately 15-20 minutes. The salmon should be opaque and flake easily with a fork, while the vegetables should be tender and nicely caramelized.

              Rest Before Serving: Once done, remove the sheet pan from the oven and let it rest for a few minutes. This will help the juices settle before serving.

                Garnish and Serve: If desired, sprinkle chopped fresh parsley over the salmon and vegetables for a burst of color and freshness.

                  - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    Presentation Tips: For a beautiful presentation, serve directly on the sheet pan or transfer to a large serving platter, ensuring the vibrant colors of the veggies surround the golden-brown salmon. Enjoy!