Sheet Pan Maple Dijon Glazed Salmon
A delightful weeknight dinner featuring succulent salmon fillets, vibrant roasted vegetables, and a sweet and tangy glaze, all cooked on a single sheet pan for minimal cleanup and maximum flavor.
Ingredients
For the Potatoes
- 1 lb baby potatoes (cut in half)
- 1 Tbsp olive oil
- 3 cloves garlic (minced)
- 2 tsp fresh thyme
- Salt and pepper (to taste)
For the Asparagus
- 1 lb thin to medium asparagus (ends trimmed)
- 2 tsp olive oil
- 2 cloves garlic (minced)
- 1 tsp lemon zest
- Salt and pepper (to taste)
For the Salmon and Glaze
- 4 (6 oz) salmon fillets, fresh or frozen, thawed
- 3 Tbsp whole grain Dijon mustard
- 3 Tbsp maple syrup (or honey)
- 2 cloves garlic (minced)
- 1 Tbsp lemon juice
- 1 tsp fresh thyme
- 1/4 tsp paprika
- Salt and pepper (to taste)
Instructions
Preparation
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the potatoes with olive oil, garlic, and fresh thyme; season with salt and pepper.
- Spread the potatoes out in an even layer on a large sheet pan sprayed with nonstick spray. Roast in the oven for 20 to 25 minutes, until starting to brown.
- While the potatoes cook, toss asparagus with olive oil, garlic, lemon zest, and salt/pepper; set aside.
- To make the maple Dijon glaze, whisk together whole grain Dijon mustard, maple syrup, garlic, lemon juice, fresh thyme, and paprika in a small bowl.
Assembly and Cooking
- Once the potatoes have cooked, push them to one side of the pan, add the asparagus to the other side, and place the salmon fillets in the center.
- Brush the tops of the salmon with the maple Dijon glaze so that each piece is evenly coated, and season with salt and pepper.
- Place the sheet pan back in the oven and cook for 15 more minutes, until asparagus is fork tender and salmon is cooked through.
- For a crisp topping, you can broil for the last few minutes.
Notes
Garnish with chopped fresh parsley or thinly sliced lemon wedges before serving.