Sheet Pan Maple Mustard Salmon
A quick and easy sheet pan salmon recipe with a tangy maple mustard glaze and oven-roasted vegetables.
Equipment
- 1 Large Sheet Pan lined with parchment paper
- 1 Whisk
- 1 Mixing Bowl small
Ingredients
Maple Mustard Glaze
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 clove garlic minced
- Salt and pepper to taste
Salmon and Vegetables
- 4 salmon fillets skin-on (about 6 ounces each)
- 1 pound baby potatoes halved
- 1 cup baby carrots
- 1 red bell pepper sliced
- 1 zucchini sliced
Instructions
Preparation
- Preheat your oven to 400°F and line a large sheet pan with parchment paper or aluminum foil.
- Place the salmon fillets on the prepared sheet pan, skin-side down. Season lightly with salt and pepper.
- In a small mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, salt, and pepper until well combined.
- Arrange the baby potatoes, carrots, bell pepper, and zucchini around the salmon fillets on the sheet pan.
- Drizzle half of the maple mustard glaze over the salmon and vegetables. Toss the vegetables to coat evenly. Reserve the remaining glaze.
- Roast in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serving
- Drizzle the remaining glaze over the cooked salmon and vegetables before serving. Garnish with fresh herbs if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Choose fresh, wild-caught salmon for the best flavor. Enhance with fresh dill or parsley.
Ingredient Substitutions: Swap vegetables with your favorites such as broccoli or asparagus.
How to Serve: Serve with a light salad or grain like quinoa.
Storage & Freshness: Store in airtight containers for up to 3 days.
Make-Ahead Tips: Prepare glaze and chop vegetables ahead of time for quicker assembly.
Ingredient Substitutions: Swap vegetables with your favorites such as broccoli or asparagus.
How to Serve: Serve with a light salad or grain like quinoa.
Storage & Freshness: Store in airtight containers for up to 3 days.
Make-Ahead Tips: Prepare glaze and chop vegetables ahead of time for quicker assembly.