why make this recipe
Sheet Pan Maple Glazed Salmon with Roasted Vegetables is a delicious and easy meal that brings together healthy ingredients. It’s perfect for busy weeknights when you want something tasty without spending too much time in the kitchen. The combination of sweet maple glaze and roasted veggies makes it enjoyable for everyone. Plus, everything cooks on one sheet pan, which means less cleanup!
how to make Sheet Pan Maple Glazed Salmon with Roasted Vegetables
Ingredients:
- 4 salmon fillets (about 3-4 oz each)
- 3 tbsp olive oil (divided)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp black pepper (divided)
- 1 ¼ tsp salt (divided)
- ¼ cup maple syrup
- 1 tbsp Dijon mustard
- 1 lb petite gold potatoes (halved)
- ½ lb green beans (trimmed)
- Juice from ½ fresh lemon
- 10 oz cherry tomatoes (halved)
- Optional: ½ tsp red pepper flakes
- Optional: Fresh parsley (for garnish)
Directions:
- Preheat the oven to 400°F and line a 9×13” baking sheet with parchment paper.
- Add the potatoes to the sheet pan and toss with 2 tbsp oil, ½ tsp salt, ¼ tsp pepper, ½ tsp paprika, ½ tsp garlic powder, and ½ tsp onion powder. Roast for 20 minutes, or until the potatoes begin to soften and lightly brown.
- While the potatoes cook, season the salmon with ¼ tsp salt, ¼ tsp pepper, and the remaining paprika, garlic powder, and onion powder. Set aside.
- In a small bowl, whisk together the maple syrup, Dijon mustard, lemon juice, optional red pepper flakes, and ¼ tsp salt to make the glaze.
- Remove the potatoes from the oven and push them to one-third of the pan. Add the green beans and tomatoes to the center third, drizzle with the remaining 1 tbsp oil, and season with the remaining salt and pepper. Toss to coat.
- Place the salmon fillets on the final third of the pan and brush generously with the maple glaze, reserving some for later.
- Return the sheet pan to the oven and bake for 12–15 minutes, or until the salmon flakes easily with a fork.
- Brush the salmon with the remaining glaze, then broil for 1–2 minutes, watching closely to prevent burning.
- Garnish with fresh parsley and serve warm.
how to serve Sheet Pan Maple Glazed Salmon with Roasted Vegetables
Serve this dish hot right from the oven. It goes well with a fresh garden salad or some crusty bread. You can also add a squeeze of fresh lemon over the salmon for extra flavor.
how to store Sheet Pan Maple Glazed Salmon with Roasted Vegetables
To store any leftovers, place the salmon and vegetables in an airtight container. They can be kept in the fridge for up to 3 days. If you want to enjoy the flavors longer, you can freeze the meal in a safe container for up to 3 months.
tips to make Sheet Pan Maple Glazed Salmon with Roasted Vegetables
- Make sure the salmon is evenly spaced on the pan for even cooking.
- You can customize the vegetables based on your preference. Bell peppers, zucchini, or asparagus also work well.
- For a bolder flavor, let the salmon marinate in the maple glaze for about 30 minutes before cooking.
variation (if any)
You can replace salmon with other fish like trout or even chicken breasts if you prefer. The cooking time may change slightly, so keep an eye on it.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking.
2. What if I don’t have maple syrup?
You can use honey or agave syrup as a substitute, but the flavor will be slightly different.
3. Can I prepare this dish ahead of time?
Yes, you can prep the ingredients in advance and store them separately in the fridge. When you’re ready to cook, just follow the directions to bake.
Sheet Pan Maple Glazed Salmon with Roasted Vegetables
Ingredients
For the Salmon
- 4 pieces salmon fillets (about 3-4 oz each)
- ¼ cup maple syrup
- 1 tbsp Dijon mustard
- Juice from ½ lemon fresh lemon
- ½ tsp red pepper flakes (optional) For added heat
For the Vegetables
- 1 lb petite gold potatoes (halved) Approx. 1 lb
- ½ lb green beans (trimmed)
- 10 oz cherry tomatoes (halved)
Seasoning
- 3 tbsp olive oil (divided)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp black pepper (divided)
- 1 ¼ tsp salt (divided)
Instructions
Preparation
- Preheat the oven to 400°F and line a 9×13” baking sheet with parchment paper.
- Add the potatoes to the sheet pan and toss with 2 tbsp oil, ½ tsp salt, ¼ tsp pepper, ½ tsp paprika, ½ tsp garlic powder, and ½ tsp onion powder.
- Roast for 20 minutes, or until the potatoes begin to soften and lightly brown.
Glazing
- While the potatoes cook, season the salmon with ¼ tsp salt, ¼ tsp pepper, and the remaining paprika, garlic powder, and onion powder. Set aside.
- In a small bowl, whisk together the maple syrup, Dijon mustard, lemon juice, optional red pepper flakes, and ¼ tsp salt to make the glaze.
Cooking
- Remove the potatoes from the oven and push them to one-third of the pan.
- Add the green beans and tomatoes to the center third, drizzle with the remaining 1 tbsp oil, and season with the remaining salt and pepper, tossing to coat.
- Place the salmon fillets on the final third of the pan and brush generously with the maple glaze, reserving some for later.
- Return the sheet pan to the oven and bake for 12–15 minutes, or until the salmon flakes easily with a fork.
- Brush the salmon with the remaining glaze, then broil for 1–2 minutes, watching closely to prevent burning.
Serving
- Garnish with fresh parsley and serve warm.
