Homemade Maple-Mustard Salmon with Roasted Root Veggies photo
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Maple-Mustard Salmon with Roasted Root Veggies

There’s something undeniably comforting about a well-balanced dish that combines the natural sweetness of maple syrup with the tangy kick of Dijon mustard. This Maple-Mustard Salmon with Roasted Root Veggies is exactly that—a vibrant, wholesome meal that’s as delicious as it is beautiful on the plate. With tender salmon fillets glazed in a luscious maple-mustard sauce and paired perfectly with caramelized roasted root vegetables, you get a harmonious blend of flavors and textures that’s sure to satisfy your taste buds and nourish your body.

Whether you’re cooking a weeknight dinner or looking to impress guests with minimal effort, this recipe is straightforward and rewarding. Not only does it bring out the best in fresh salmon, but the roasted carrots, parsnips, and sweet potatoes add an earthy sweetness that complements the glaze brilliantly. Let’s dive into what makes this dish so special and how you can make it your new favorite.

Why This Recipe Is Reliable

Classic Maple-Mustard Salmon with Roasted Root Veggies image

This Maple-Mustard Salmon with Roasted Root Veggies recipe stands out for several reasons. First, the combination of maple syrup and Dijon mustard creates a beautifully balanced glaze that’s both sweet and tangy, enhancing the natural flavor of the salmon without overpowering it. The olive oil and garlic powder add depth and richness, while the salt and pepper are essential to bring everything together.

Roasting the root vegetables alongside the salmon not only saves time but allows the flavors to mingle subtly, creating a dish where every bite feels intentional. The vegetables become tender with caramelized edges, pairing perfectly with the moist, flaky salmon. Plus, fresh thyme adds an aromatic lift that brightens the whole dish.

This recipe is incredibly forgiving, making it perfect for cooks of all skill levels. The ingredients are easy to find, and the method is straightforward, ensuring consistent results every time you make it.

What to Buy

  • Salmon fillets (4 pieces) – Look for fresh, skin-on fillets for the best texture and flavor.
  • Pure maple syrup (2 tablespoons) – Use 100% pure maple syrup for authenticity and a richer taste.
  • Dijon mustard (2 tablespoons) – Adds that classic tang and creaminess to the glaze.
  • Olive oil (2 tablespoons) – Helps to keep the salmon moist and the veggies perfectly roasted.
  • Garlic powder (1 teaspoon) – Enhances the overall flavor with a mild garlic aroma.
  • Salt and pepper – To taste, for seasoning both the salmon and the veggies.
  • Carrots (2, peeled and chopped) – Choose firm, fresh carrots for sweetness and texture.
  • Parsnips (2, peeled and chopped) – Adds a nutty sweetness that complements the maple glaze.
  • Sweet potato (1, peeled and cubed) – A naturally sweet root that roasts beautifully.
  • Fresh thyme – For garnish, bringing a subtle herbal note to the finished dish.

Must-Have Equipment

  • Baking sheet – A large, rimmed baking sheet to roast the salmon and veggies evenly.
  • Mixing bowl – For whisking together the maple-mustard glaze.
  • Knife and cutting board – To prep the root vegetables and salmon fillets.
  • Measuring spoons – For precise measurements of the glaze ingredients.
  • Spatula or tongs – To handle the salmon fillets carefully before and after cooking.
  • Aluminum foil or parchment paper (optional) – For easier cleanup and to prevent sticking.

Cook Maple-Mustard Salmon with Roasted Root Veggies Like This

Easy Maple-Mustard Salmon with Roasted Root Veggies recipe photo

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking. This will make cleanup much easier and help keep the salmon from sticking to the pan.

Step 2: Prepare the Root Vegetables

Peel and chop the carrots, parsnips, and sweet potato into uniform pieces, about 1-inch chunks. Toss them with 1 tablespoon of olive oil, salt, pepper, and half of the garlic powder. Spread the veggies evenly on one side of the baking sheet, leaving room for the salmon.

Step 3: Make the Maple-Mustard Glaze

In a small mixing bowl, whisk together the pure maple syrup, Dijon mustard, 1 tablespoon of olive oil, the remaining garlic powder, and a pinch of salt and pepper. This glaze will give your salmon that perfect balance of sweetness and tang.

Step 4: Glaze the Salmon

Pat your salmon fillets dry with paper towels. Place them skin-side down on the empty side of the baking sheet. Brush each fillet generously with the maple-mustard glaze, making sure to coat the tops and sides evenly.

Step 5: Roast Everything Together

Place the baking sheet in the oven and roast for 20-25 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and caramelized. The salmon should have a slightly sticky glaze and the veggies should be golden at the edges.

Step 6: Garnish and Serve

Remove the baking sheet from the oven and sprinkle fresh thyme leaves over the salmon and veggies. This adds a fresh herbal aroma that complements the dish beautifully. Serve immediately for the best taste and texture.

Seasonal Serving Ideas

  • Pair with a crisp green salad dressed with lemon vinaigrette for a fresh contrast.
  • Serve alongside Browned Butter Mashed Sweet Potatoes for an extra indulgent meal.
  • Add a side of steamed green beans or asparagus for a pop of color and crunch.
  • For a pasta twist, enjoy the salmon fillets with a light drizzle of sauce from Creamy Lemon Dill Salmon Pasta.

What I Learned Testing

  • The key to perfectly cooked salmon is not overbaking—watch for the fish to flake easily with a fork but still remain moist inside.
  • The maple-mustard glaze caramelizes nicely without burning if you keep the oven at 400°F and monitor cooking time.
  • Cutting root vegetables into similar sizes ensures even roasting and consistent tenderness.
  • Fresh thyme added after roasting preserves its bright flavor and aroma without becoming bitter.

Store, Freeze & Reheat

To store leftovers, place the salmon and roasted veggies in an airtight container and refrigerate for up to 3 days. When reheating, gently warm in the oven at 325°F (160°C) for 10-15 minutes to maintain texture and flavor—avoid using the microwave as it can dry out the salmon.

For freezing, separate the salmon and vegetables into freezer-safe containers or bags. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating using the oven method described above.

Maple-Mustard Salmon with Roasted Root Veggies Q&A

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Just make sure to thaw them completely in the refrigerator overnight before cooking to ensure even roasting and the best texture.

What can I substitute if I don’t have parsnips?

If you don’t have parsnips, turnips or rutabagas are great alternatives that offer a similar earthy sweetness and roast well with the other root vegetables.

Is it okay to use honey instead of maple syrup?

Honey can be used as a substitute for maple syrup, but it has a stronger flavor and less complex sweetness. Maple syrup offers a unique depth that pairs particularly well with Dijon mustard in this dish.

How do I know when the salmon is done?

Salmon is perfectly cooked when it flakes easily with a fork and has an opaque appearance throughout. The internal temperature should reach 145°F (63°C) if you want to use a thermometer.

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Before You Go

Making this Maple-Mustard Salmon with Roasted Root Veggies is a fantastic way to enjoy a balanced and flavorful meal with minimal fuss. Don’t hesitate to experiment with different herbs or swap out root vegetables based on what’s in season. This recipe is versatile and welcoming to your personal touch.

Before you head to the kitchen, gather all your ingredients and equipment to streamline your cooking process. And remember, the glaze is the star here—be generous with it to get that irresistible sticky-sweet finish.

I hope you enjoy making and savoring this recipe as much as I do. It’s a simple, satisfying way to bring wholesome ingredients to the table and create a memorable meal for you and your loved ones.

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Maple-Mustard Salmon With Roasted Root Veggies (Perfect & Delicious)

Homemade Maple-Mustard Salmon with Roasted Root Veggies photo

Maple-Mustard Salmon with Roasted Root Veggies

This Maple-Mustard Salmon with Roasted Root Veggies is a deliciously balanced meal with sweet, tangy glaze and caramelized root vegetables. Perfect for an easy, wholesome dinner!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients
  

  • 4 pieces Salmon fillets skin-on
  • 2 tablespoons Pure maple syrup 100% pure
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Olive oil divided
  • 1 teaspoon Garlic powder divided
  • Salt and pepper to taste
  • 2 Carrots peeled and chopped into 1-inch chunks
  • 2 Parsnips peeled and chopped into 1-inch chunks
  • 1 Sweet potato peeled and cubed into 1-inch chunks
  • Fresh thyme for garnish

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Knife and cutting board
  • Measuring Spoons
  • Spatula or tongs
  • Aluminum foil or parchment paper (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
Prepare the Root Vegetables
  1. Peel and chop the carrots, parsnips, and sweet potato into uniform 1-inch chunks. Toss them with 1 tablespoon of olive oil, salt, pepper, and half of the garlic powder. Spread the veggies evenly on one side of the baking sheet, leaving room for the salmon.
Make the Maple-Mustard Glaze
  1. In a small mixing bowl, whisk together the pure maple syrup, Dijon mustard, 1 tablespoon olive oil, the remaining garlic powder, and a pinch of salt and pepper.
Prepare the Salmon
  1. Pat the salmon fillets dry with paper towels. Place them skin-side down on the empty side of the baking sheet. Brush each fillet generously with the maple-mustard glaze, coating the tops and sides evenly.
Roast and Serve
  1. Roast in the oven for 20-25 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and caramelized.
  2. Remove from oven and sprinkle fresh thyme leaves over the salmon and veggies. Serve immediately for best taste and texture.

Notes

  • Do not overbake the salmon; it should flake easily but remain moist inside.
  • Cut root vegetables into similar sizes to ensure even roasting and tenderness.
  • Fresh thyme added after roasting preserves its bright flavor and aroma.
  • Use parchment paper or lightly grease the baking sheet to prevent sticking and ease cleanup.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months; reheat gently in the oven.

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