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Close-up of a perfectly cooked Maple Dijon Salmon Sheet Pan Dinner with roasted sweet potatoes and broccoli florets.

Maple Dijon Salmon Sheet Pan Dinner

This recipe came from a night when I was too tired to cook a complicated meal. I combined salmon with a simple glaze of Dijon mustard and maple syrup, roasted it with vegetables on one pan, and created a family favorite in under an hour. It proves that simple meals can be the most satisfying.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 452
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 pound sweet potatoes peeled and cut into 1-inch cubes
  • 10 ounces broccoli florets
  • 2 tablespoons olive oil extra virgin
  • to taste kosher salt
  • to taste pepper
Salmon and Glaze
  • 4 salmon fillets 6-oz each
  • 2 tablespoons Dijon mustard
  • 1.5 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic minced
  • 1 teaspoon thyme dried
  • dash cayenne optional
  • to taste kosher salt
  • to taste pepper

Equipment

  • Oven
  • Large bowl
  • Sheet pan

Method
 

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Place the cut vegetables and olive oil in a large bowl. Season them with salt and pepper. Toss to coat evenly, then place on a sheet pan.
  3. Roast the vegetables in the preheated oven for 20 minutes.
  4. While the vegetables roast, pat the salmon dry and season it with kosher salt and pepper. Remove the skin if you prefer.
  5. Mix the Dijon mustard, maple syrup, vinegar, minced garlic, thyme, and cayenne, if using, in a small bowl to create the glaze.
  6. Remove the vegetables from the oven. Push the vegetables to the edge of the sheet pan, making space for each salmon fillet. Brush the Dijon and maple syrup mixture over the salmon.
  7. Return the sheet pan to the oven. Cook for another 12 to 15 minutes for medium-rare salmon (internal temperature of 125 degrees Fahrenheit) or 15 to 18 minutes for medium to well-done salmon (internal temperature of 145 degrees or more).
  8. Taste the dish for seasoning, adding more salt and pepper if needed, and serve immediately.

Nutrition

Calories: 452kcalCarbohydrates: 33gProtein: 38gFat: 18gSaturated Fat: 3gCholesterol: 94mgSodium: 244mgPotassium: 1474mgFiber: 6gSugar: 11gVitamin A: 16603IUVitamin C: 66mgCalcium: 102mgIron: 3mg

Notes

You can substitute other vegetables for the broccoli and sweet potatoes, such as Brussels sprouts, cauliflower, or quartered baby potatoes. For the best texture, use a large baking sheet or spread this recipe across two baking sheets.
Store leftovers in an airtight container in the fridge for 3 to 4 days. I do not suggest freezing this dish because the ingredients become very soft upon thawing. Reheat leftovers in the microwave using 30-second intervals, or warm them on a sheet tray at 275 degrees Fahrenheit for about 15 minutes.

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