Maple Dijon Baked Salmon with Roasted Vegetables
You know those nights when you want a delicious, impressive meal but don’t have hours to spend in the kitchen?
This recipe is exactly for that. Maple Dijon Baked Salmon with Roasted Vegetables brings together flaky, tender salmon and perfectly caramelized vegetables on one sheet pan.
The sweet and tangy glaze makes everything taste special while keeping the cooking process simple. It is a meal that feels fancy without any of the fuss.
Ingredients
For the salmon and glaze:
- 4 salmon fillets (about 6 ounces each), skin on or off
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and black pepper to taste
For the roasted vegetables:
- 1 medium broccoli crown, cut into florets
- 1 red bell pepper, sliced into strips
- 1 yellow onion, cut into wedges
- 2 tablespoons olive oil
- Salt and black pepper to taste
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Make the glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, salt, and pepper. Set aside about 2 tablespoons of this mixture for brushing the vegetables.
- Prep the vegetables. In a separate bowl, toss the broccoli, bell pepper, and onion with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on one side of the prepared baking sheet.
- Roast the vegetables first. Place the baking sheet in the oven and roast the vegetables for 10 minutes. This gives them a head start before the salmon goes in.
- Prepare the salmon. While the vegetables roast, pat the salmon fillets dry with paper towels. Season them lightly with salt and pepper.
- Add the salmon to the pan. After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven. Push the vegetables to one side and place the salmon fillets on the empty side. Brush the salmon generously with the maple Dijon glaze.
- Bake everything together. Return the baking sheet to the oven and bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
The vegetables should be tender and lightly browned.
- Serve immediately. Drizzle any remaining glaze over the salmon and vegetables before serving.
Keeping It Fresh
If you have leftovers, store the salmon and vegetables in separate airtight containers in the refrigerator. The salmon will stay fresh for up to 2 days. The vegetables keep well for about 3 days.
To reheat, place everything on a baking sheet in a 300°F oven for about 5 to 7 minutes.
This helps the salmon stay flaky instead of drying out. Avoid using the microwave, as it can make the fish rubbery and the vegetables soggy.
Benefits of This Recipe
This meal is packed with protein, healthy fats, and fiber, making it a balanced choice for dinner.
Salmon is rich in omega-3 fatty acids, which are great for your heart and brain. The roasted vegetables add vitamins and antioxidants. Since everything cooks on one pan, you spend less time washing dishes.
The entire meal comes together in under 40 minutes, so it works perfectly for busy weeknights.
What Not to Do
Avoid using a different type of mustard, like yellow mustard or whole grain mustard. They will change the flavor of the glaze too much. Do not skip the step of roasting the vegetables first, or they will end up undercooked.
Be careful not to overcook the salmon. It should be just opaque in the center and flake easily. Also, do not use a baking sheet that is too small.
Crowding the pan will cause the vegetables to steam instead of roast.
FAQs
Can I use frozen salmon?
Yes, you can use frozen salmon. Make sure to thaw it completely in the refrigerator before cooking. Pat it very dry with paper towels so the glaze sticks well.
Do I need to remove the skin?
No, you can leave the skin on. It helps keep the salmon moist during baking. The skin will get slightly crispy and is easy to remove after cooking if you prefer.
Can I make this recipe ahead of time?
It is best enjoyed fresh straight from the oven. However, you can prep the vegetables and make the glaze up to a day in advance. Store them separately in the refrigerator.
What if my vegetables are not browning?
Make sure your oven is fully preheated to 400°F. Also, do not overcrowd the pan. If vegetables are too close together, they will steam instead of roast. You can also broil them for the last minute or two.
Can I double this recipe?
Absolutely. Just use a larger baking sheet or two separate pans. Make sure the salmon and vegetables are in a single layer for even cooking.
Maple Dijon Baked Salmon with Roasted Vegetables – A Perfect Weeknight Dinner
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Make the glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, salt, and pepper.Set aside about 2 tablespoons of this mixture for brushing the vegetables.
- Prep the vegetables. In a separate bowl, toss the broccoli, bell pepper, and onion with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on one side of the prepared baking sheet.
- Roast the vegetables first. Place the baking sheet in the oven and roast the vegetables for 10 minutes. This gives them a head start before the salmon goes in.
- Prepare the salmon. While the vegetables roast, pat the salmon fillets dry with paper towels.Season them lightly with salt and pepper.
- Add the salmon to the pan. After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven. Push the vegetables to one side and place the salmon fillets on the empty side. Brush the salmon generously with the maple Dijon glaze.
- Bake everything together. Return the baking sheet to the oven and bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.The vegetables should be tender and lightly browned.
- Serve immediately. Drizzle any remaining glaze over the salmon and vegetables before serving.
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