Maple Dijon Sheet Pan Salmon Flavorful Easy Recipe

by
- Salmon fillets: Use 4 fillets, about 6 ounces each. Fresh salmon works best. - Maple syrup and Dijon mustard: Combine ¼ cup of pure maple syrup with 2 tablespoons of Dijon mustard. This mix gives a sweet and tangy flavor. - Olive oil and garlic: Use 2 tablespoons of extra virgin olive oil and 3 cloves of finely minced garlic. The oil keeps the salmon moist. - Seasonings and vegetables: Season with 1 teaspoon of soy sauce, 1 teaspoon of fresh thyme, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper. For veggies, grab 1 pound of fresh asparagus and 1 red bell pepper, sliced thin. These ingredients blend to create a dish that is both tasty and healthy. The maple syrup adds sweetness, while Dijon mustard brings a nice kick. The garlic and thyme round out the flavor profile. This recipe is simple yet full of taste, making it a great choice for dinner. First, preheat your oven to 400°F (200°C). This helps the salmon cook evenly. Grab a small mixing bowl. In this bowl, whisk together ¼ cup of pure maple syrup, 2 tablespoons of Dijon mustard, and 2 tablespoons of extra virgin olive oil. Next, add 3 cloves of minced garlic, 1 teaspoon of soy sauce, 1 teaspoon of thyme, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper. Mix until smooth and creamy. This glaze will add a sweet and tangy flavor to your salmon. Now, take a large sheet pan and line it with parchment paper. This makes cleanup easy. Place the 4 salmon fillets skin-side down on one half of the pan. Use a brush to apply the maple Dijon glaze generously on top of each fillet. On the other half of the pan, scatter 1 pound of trimmed asparagus and sliced red bell pepper. Drizzle these veggies lightly with olive oil. Sprinkle them with salt and pepper. Toss them gently to coat all pieces evenly. This ensures every bite is flavorful. Transfer the sheet pan to the preheated oven. Bake for 15-20 minutes. The salmon is ready when it flakes easily with a fork. The veggies should be tender-crisp. A good way to check the salmon’s doneness is by using a food thermometer. It should read 145°F (63°C). For extra flavor, switch your oven to broil for the last 2-3 minutes. This caramelizes the glaze on the salmon and chars the veggies, giving them a delicious taste. Watch closely to avoid burning. Once it’s done, let everything rest for a few minutes. Serve with fresh lemon wedges for a zesty touch. To cook salmon well, start with fresh fillets. Look for vibrant color and no strong smell. Always cook salmon skin-side down; this helps keep it moist. Use a meat thermometer to check the temperature. Salmon is done when it hits 145°F (63°C). If you want a crispy top, broil it for the last 2-3 minutes. For great roasted veggies, cut them into even pieces. This helps them cook at the same rate. Use high heat, like 400°F (200°C), to caramelize the sugars. Drizzle with olive oil and season well. Toss the veggies to coat them evenly. Don’t overcrowd the pan; this allows them to brown nicely. Asparagus and bell peppers work great in this recipe. When serving, place the salmon fillets at the center of the plate. Arrange the roasted asparagus and bell pepper around the salmon. Drizzle any leftover glaze from the pan over the salmon for added flavor. Garnish with fresh thyme sprigs and a lemon wedge. This adds color and brightness to your dish. A lovely presentation makes every meal feel special! {{image_4}} You can switch the salmon for other proteins. Chicken breasts work well. Use the same glaze. Bake chicken for 25 to 30 minutes. You can also try firm tofu for a plant-based option. Cut the tofu into thick slices. Press it to remove excess moisture. Then coat it with the same glaze and bake for about 20 minutes. The veggies can change with the seasons. In spring, use snap peas and baby carrots. In summer, try zucchini and cherry tomatoes. Fall brings great options like Brussels sprouts and butternut squash. In winter, root vegetables like carrots and parsnips shine. Just remember to adjust the cooking time based on the vegetables you choose. You can adjust the glaze for different diets. For lower sugar, use sugar-free maple syrup or a sugar substitute. To make it dairy-free, ensure all ingredients are free of dairy. If you're gluten-free, use tamari instead of soy sauce. You can also add spices like chili flakes for a kick or switch the Dijon for whole grain mustard for a different taste. To store leftovers, let the salmon and veggies cool down first. Place them in an airtight container. Keep the container in the fridge for up to three days. Make sure to separate the salmon from the vegetables if you want to keep them fresh longer. When you're ready to eat your leftovers, preheat the oven to 350°F (175°C). Place the salmon and vegetables on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes, until warm. You can also use a microwave, but the oven keeps the salmon from drying out. If you want to freeze the meal, wrap the salmon and veggies tightly in plastic wrap. Then, place them in a freezer-safe bag. This keeps them fresh for up to three months. When you’re ready to eat, thaw them overnight in the fridge. Reheat them as mentioned above for the best taste. You can tell when salmon is cooked by using a fork. Gently press it into the fish. If it flakes easily, it's done. The salmon should have an internal temperature of 145°F (63°C). You can use a meat thermometer to check this. When cooked, the salmon will look opaque and have a nice pink color. Yes, you can use other fish like trout or cod. These fish work well with the maple Dijon glaze. Make sure to adjust the cooking time if the fish fillets are thinner or thicker than salmon. For thinner fish, check for doneness after 10-15 minutes. Great sides for this dish include quinoa, rice, or a fresh salad. You could also serve roasted potatoes or sweet potatoes. These sides balance well with the sweet and tangy flavors of the salmon. Enjoy your meal with some lemon wedges for a zesty kick! You can create a delicious Maple Dijon Sheet Pan Salmon with simple ingredients. We covered each step, from preparing the glaze to arranging the salmon and vegetables. I shared tips to ensure your salmon is perfect and vegetables roast well. Remember to try different proteins and seasonal veggies for variety. Store your leftovers properly for later meals. With these insights, you can enjoy a healthy and tasty dinner that impresses everyone. Cooking doesn't have to be hard; just follow these steps and enjoy every bite.

WANT TO SAVE THIS RECIPE?

Looking for a simple and tasty dinner idea? Try my Maple Dijon Sheet Pan Salmon! This recipe features tender salmon fillets coated in a sweet and tangy glaze, paired with your favorite roasted veggies. It’s packed with flavor and takes just one pan to clean! Stick around to master this easy dish that will impress your family and friends while being quick enough for a busy weeknight.

Jump to Recipe

Ingredients

Detailed list of ingredients

– Salmon fillets: Use 4 fillets, about 6 ounces each. Fresh salmon works best.

– Maple syrup and Dijon mustard: Combine ¼ cup of pure maple syrup with 2 tablespoons of Dijon mustard. This mix gives a sweet and tangy flavor.

– Olive oil and garlic: Use 2 tablespoons of extra virgin olive oil and 3 cloves of finely minced garlic. The oil keeps the salmon moist.

– Seasonings and vegetables: Season with 1 teaspoon of soy sauce, 1 teaspoon of fresh thyme, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper. For veggies, grab 1 pound of fresh asparagus and 1 red bell pepper, sliced thin.

These ingredients blend to create a dish that is both tasty and healthy. The maple syrup adds sweetness, while Dijon mustard brings a nice kick. The garlic and thyme round out the flavor profile. This recipe is simple yet full of taste, making it a great choice for dinner.

Step-by-Step Instructions

Preparation and mixing the glaze

First, preheat your oven to 400°F (200°C). This helps the salmon cook evenly. Grab a small mixing bowl. In this bowl, whisk together ¼ cup of pure maple syrup, 2 tablespoons of Dijon mustard, and 2 tablespoons of extra virgin olive oil. Next, add 3 cloves of minced garlic, 1 teaspoon of soy sauce, 1 teaspoon of thyme, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper. Mix until smooth and creamy. This glaze will add a sweet and tangy flavor to your salmon.

Arranging the salmon and vegetables

Now, take a large sheet pan and line it with parchment paper. This makes cleanup easy. Place the 4 salmon fillets skin-side down on one half of the pan. Use a brush to apply the maple Dijon glaze generously on top of each fillet. On the other half of the pan, scatter 1 pound of trimmed asparagus and sliced red bell pepper. Drizzle these veggies lightly with olive oil. Sprinkle them with salt and pepper. Toss them gently to coat all pieces evenly. This ensures every bite is flavorful.

Baking and broiling tips

Transfer the sheet pan to the preheated oven. Bake for 15-20 minutes. The salmon is ready when it flakes easily with a fork. The veggies should be tender-crisp. A good way to check the salmon’s doneness is by using a food thermometer. It should read 145°F (63°C). For extra flavor, switch your oven to broil for the last 2-3 minutes. This caramelizes the glaze on the salmon and chars the veggies, giving them a delicious taste. Watch closely to avoid burning. Once it’s done, let everything rest for a few minutes. Serve with fresh lemon wedges for a zesty touch.

Tips & Tricks

Best practices for cooking salmon

To cook salmon well, start with fresh fillets. Look for vibrant color and no strong smell. Always cook salmon skin-side down; this helps keep it moist. Use a meat thermometer to check the temperature. Salmon is done when it hits 145°F (63°C). If you want a crispy top, broil it for the last 2-3 minutes.

How to achieve perfect roasted vegetables

For great roasted veggies, cut them into even pieces. This helps them cook at the same rate. Use high heat, like 400°F (200°C), to caramelize the sugars. Drizzle with olive oil and season well. Toss the veggies to coat them evenly. Don’t overcrowd the pan; this allows them to brown nicely. Asparagus and bell peppers work great in this recipe.

Presentation tips for serving

When serving, place the salmon fillets at the center of the plate. Arrange the roasted asparagus and bell pepper around the salmon. Drizzle any leftover glaze from the pan over the salmon for added flavor. Garnish with fresh thyme sprigs and a lemon wedge. This adds color and brightness to your dish. A lovely presentation makes every meal feel special!

Variations

Alternative proteins for the recipe

You can switch the salmon for other proteins. Chicken breasts work well. Use the same glaze. Bake chicken for 25 to 30 minutes. You can also try firm tofu for a plant-based option. Cut the tofu into thick slices. Press it to remove excess moisture. Then coat it with the same glaze and bake for about 20 minutes.

Seasonal vegetable options

The veggies can change with the seasons. In spring, use snap peas and baby carrots. In summer, try zucchini and cherry tomatoes. Fall brings great options like Brussels sprouts and butternut squash. In winter, root vegetables like carrots and parsnips shine. Just remember to adjust the cooking time based on the vegetables you choose.

Adjusting flavors for dietary preferences

You can adjust the glaze for different diets. For lower sugar, use sugar-free maple syrup or a sugar substitute. To make it dairy-free, ensure all ingredients are free of dairy. If you’re gluten-free, use tamari instead of soy sauce. You can also add spices like chili flakes for a kick or switch the Dijon for whole grain mustard for a different taste.

Storage Info

How to store leftovers

To store leftovers, let the salmon and veggies cool down first. Place them in an airtight container. Keep the container in the fridge for up to three days. Make sure to separate the salmon from the vegetables if you want to keep them fresh longer.

Reheating instructions

When you’re ready to eat your leftovers, preheat the oven to 350°F (175°C). Place the salmon and vegetables on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes, until warm. You can also use a microwave, but the oven keeps the salmon from drying out.

Freezing tips for sheet pan meals

If you want to freeze the meal, wrap the salmon and veggies tightly in plastic wrap. Then, place them in a freezer-safe bag. This keeps them fresh for up to three months. When you’re ready to eat, thaw them overnight in the fridge. Reheat them as mentioned above for the best taste.

FAQs

How do I know when the salmon is cooked?

You can tell when salmon is cooked by using a fork. Gently press it into the fish. If it flakes easily, it’s done. The salmon should have an internal temperature of 145°F (63°C). You can use a meat thermometer to check this. When cooked, the salmon will look opaque and have a nice pink color.

Can I use other types of fish for this recipe?

Yes, you can use other fish like trout or cod. These fish work well with the maple Dijon glaze. Make sure to adjust the cooking time if the fish fillets are thinner or thicker than salmon. For thinner fish, check for doneness after 10-15 minutes.

What sides pair well with Maple Dijon Sheet Pan Salmon?

Great sides for this dish include quinoa, rice, or a fresh salad. You could also serve roasted potatoes or sweet potatoes. These sides balance well with the sweet and tangy flavors of the salmon. Enjoy your meal with some lemon wedges for a zesty kick!

You can create a delicious Maple Dijon Sheet Pan Salmon with simple ingredients. We covered each step, from preparing the glaze to arranging the salmon and vegetables. I shared tips to ensure your salmon is perfect and vegetables roast well. Remember to try different proteins and seasonal veggies for variety. Store your leftovers properly for later meals. With these insights, you can enjoy a healthy and tasty dinner that impresses everyone. Cooking doesn’t have to be hard; just follow these steps and enjoy every bite.

- Salmon fillets: Use 4 fillets, about 6 ounces each. Fresh salmon works best. - Maple syrup and Dijon mustard: Combine ¼ cup of pure maple syrup with 2 tablespoons of Dijon mustard. This mix gives a sweet and tangy flavor. - Olive oil and garlic: Use 2 tablespoons of extra virgin olive oil and 3 cloves of finely minced garlic. The oil keeps the salmon moist. - Seasonings and vegetables: Season with 1 teaspoon of soy sauce, 1 teaspoon of fresh thyme, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper. For veggies, grab 1 pound of fresh asparagus and 1 red bell pepper, sliced thin. These ingredients blend to create a dish that is both tasty and healthy. The maple syrup adds sweetness, while Dijon mustard brings a nice kick. The garlic and thyme round out the flavor profile. This recipe is simple yet full of taste, making it a great choice for dinner. First, preheat your oven to 400°F (200°C). This helps the salmon cook evenly. Grab a small mixing bowl. In this bowl, whisk together ¼ cup of pure maple syrup, 2 tablespoons of Dijon mustard, and 2 tablespoons of extra virgin olive oil. Next, add 3 cloves of minced garlic, 1 teaspoon of soy sauce, 1 teaspoon of thyme, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper. Mix until smooth and creamy. This glaze will add a sweet and tangy flavor to your salmon. Now, take a large sheet pan and line it with parchment paper. This makes cleanup easy. Place the 4 salmon fillets skin-side down on one half of the pan. Use a brush to apply the maple Dijon glaze generously on top of each fillet. On the other half of the pan, scatter 1 pound of trimmed asparagus and sliced red bell pepper. Drizzle these veggies lightly with olive oil. Sprinkle them with salt and pepper. Toss them gently to coat all pieces evenly. This ensures every bite is flavorful. Transfer the sheet pan to the preheated oven. Bake for 15-20 minutes. The salmon is ready when it flakes easily with a fork. The veggies should be tender-crisp. A good way to check the salmon’s doneness is by using a food thermometer. It should read 145°F (63°C). For extra flavor, switch your oven to broil for the last 2-3 minutes. This caramelizes the glaze on the salmon and chars the veggies, giving them a delicious taste. Watch closely to avoid burning. Once it’s done, let everything rest for a few minutes. Serve with fresh lemon wedges for a zesty touch. To cook salmon well, start with fresh fillets. Look for vibrant color and no strong smell. Always cook salmon skin-side down; this helps keep it moist. Use a meat thermometer to check the temperature. Salmon is done when it hits 145°F (63°C). If you want a crispy top, broil it for the last 2-3 minutes. For great roasted veggies, cut them into even pieces. This helps them cook at the same rate. Use high heat, like 400°F (200°C), to caramelize the sugars. Drizzle with olive oil and season well. Toss the veggies to coat them evenly. Don’t overcrowd the pan; this allows them to brown nicely. Asparagus and bell peppers work great in this recipe. When serving, place the salmon fillets at the center of the plate. Arrange the roasted asparagus and bell pepper around the salmon. Drizzle any leftover glaze from the pan over the salmon for added flavor. Garnish with fresh thyme sprigs and a lemon wedge. This adds color and brightness to your dish. A lovely presentation makes every meal feel special! {{image_4}} You can switch the salmon for other proteins. Chicken breasts work well. Use the same glaze. Bake chicken for 25 to 30 minutes. You can also try firm tofu for a plant-based option. Cut the tofu into thick slices. Press it to remove excess moisture. Then coat it with the same glaze and bake for about 20 minutes. The veggies can change with the seasons. In spring, use snap peas and baby carrots. In summer, try zucchini and cherry tomatoes. Fall brings great options like Brussels sprouts and butternut squash. In winter, root vegetables like carrots and parsnips shine. Just remember to adjust the cooking time based on the vegetables you choose. You can adjust the glaze for different diets. For lower sugar, use sugar-free maple syrup or a sugar substitute. To make it dairy-free, ensure all ingredients are free of dairy. If you're gluten-free, use tamari instead of soy sauce. You can also add spices like chili flakes for a kick or switch the Dijon for whole grain mustard for a different taste. To store leftovers, let the salmon and veggies cool down first. Place them in an airtight container. Keep the container in the fridge for up to three days. Make sure to separate the salmon from the vegetables if you want to keep them fresh longer. When you're ready to eat your leftovers, preheat the oven to 350°F (175°C). Place the salmon and vegetables on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes, until warm. You can also use a microwave, but the oven keeps the salmon from drying out. If you want to freeze the meal, wrap the salmon and veggies tightly in plastic wrap. Then, place them in a freezer-safe bag. This keeps them fresh for up to three months. When you’re ready to eat, thaw them overnight in the fridge. Reheat them as mentioned above for the best taste. You can tell when salmon is cooked by using a fork. Gently press it into the fish. If it flakes easily, it's done. The salmon should have an internal temperature of 145°F (63°C). You can use a meat thermometer to check this. When cooked, the salmon will look opaque and have a nice pink color. Yes, you can use other fish like trout or cod. These fish work well with the maple Dijon glaze. Make sure to adjust the cooking time if the fish fillets are thinner or thicker than salmon. For thinner fish, check for doneness after 10-15 minutes. Great sides for this dish include quinoa, rice, or a fresh salad. You could also serve roasted potatoes or sweet potatoes. These sides balance well with the sweet and tangy flavors of the salmon. Enjoy your meal with some lemon wedges for a zesty kick! You can create a delicious Maple Dijon Sheet Pan Salmon with simple ingredients. We covered each step, from preparing the glaze to arranging the salmon and vegetables. I shared tips to ensure your salmon is perfect and vegetables roast well. Remember to try different proteins and seasonal veggies for variety. Store your leftovers properly for later meals. With these insights, you can enjoy a healthy and tasty dinner that impresses everyone. Cooking doesn't have to be hard; just follow these steps and enjoy every bite.

Maple Dijon Sheet Pan Salmon

Discover the mouthwatering Maple Dijon Sheet Pan Salmon Delight that combines sweet and savory flavors in a quick, hassle-free meal! This one-pan recipe features tender salmon glazed in a scrumptious maple Dijon sauce, paired with vibrant asparagus and bell peppers. Perfect for busy weeknights, it's ready in just 25 minutes! Click to explore the full recipe and treat your taste buds to an unforgettable dinner.
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets (approximately 6 ounces each)

¼ cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons extra virgin olive oil

3 cloves garlic, finely minced

1 teaspoon soy sauce (or tamari for gluten-free)

1 teaspoon fresh thyme leaves (or substitute with ½ teaspoon dried thyme)

½ teaspoon sea salt

¼ teaspoon freshly cracked black pepper

1 pound fresh asparagus, ends trimmed

1 red bell pepper, cut into thin slices

Fresh lemon wedges for serving

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a large sheet pan with parchment paper to simplify the cleanup process.

    In a small mixing bowl, whisk together the pure maple syrup, Dijon mustard, extra virgin olive oil, minced garlic, soy sauce, thyme, sea salt, and black pepper until the mixture is well blended and creamy.

      Place the salmon fillets skin-side down on one half of the prepared sheet pan. Using a brush, generously apply the maple Dijon glaze over the top of each fillet, making sure they are fully coated for maximum flavor.

        On the opposite side of the sheet pan, scatter the trimmed asparagus and the sliced red bell pepper. Lightly drizzle them with olive oil and sprinkle with salt and pepper. Toss the vegetables gently to ensure all pieces are evenly coated.

          Transfer the sheet pan to the preheated oven and bake for about 15-20 minutes. The salmon is ready when it easily flakes with a fork, and the vegetables have become tender-crisp. The internal temperature of the salmon should register 145°F (63°C).

            For an added touch of flavor and texture, switch your oven to broil for the last 2-3 minutes of cooking. This step will caramelize the glaze on the salmon and give the veggies a lovely char—be sure to keep an eye on them to prevent burning.

              Once done, remove the sheet pan from the oven and allow everything to rest for a few minutes. Serve the salmon and vegetables alongside fresh lemon wedges to enhance the flavors with a zesty squeeze.

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

                  - Presentation Tips: For an inviting presentation, place the salmon fillets at the center of each plate with the asparagus and bell pepper artfully arranged around them. Drizzle any remaining glaze from the sheet pan over the salmon for extra flavor and garnish with fresh thyme sprigs and a lemon wedge for a dash of color and freshness.

                    WANT TO SAVE THIS RECIPE?