Maple Dijon Salmon with Roasted Veggies (Sheet Pan)
If you’re looking for a dinner that’s as nutritious as it is delicious, Maple Dijon Salmon with Roasted Veggies (Sheet Pan) is your new best friend. This recipe combines the rich, buttery flavor of salmon with a sweet-and-savory maple Dijon glaze, perfectly balanced by a colorful medley of roasted vegetables. The magic? It all comes together on one sheet pan, making cleanup a breeze and freeing you up to enjoy your meal instead of stressing over the kitchen. Whether you’re cooking for your family or meal prepping for the week, this dish hits all the right notes — tender, flavorful, and packed with wholesome goodness.
Why It’s My Go-To
There’s something truly satisfying about a meal that’s both simple and impressive. I love how this Maple Dijon Salmon with Roasted Veggies (Sheet Pan) recipe takes less than 40 minutes from start to finish, yet tastes like you’ve spent hours in the kitchen. The combination of the tangy Dijon mustard with the natural sweetness of pure maple syrup creates a glaze that complements the salmon beautifully without overpowering it. Plus, roasting the veggies alongside the fish means everything cooks evenly and absorbs that wonderful glaze flavor. It’s a perfect balance of healthy fats, lean protein, and vibrant vegetables that keeps me coming back to this recipe time and again.
What You’ll Need
- 4 salmon fillets (about 6 ounces each, skin removed for easier eating)
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup broccoli florets
- 1 cup carrots, sliced into thin rounds
- 1 red bell pepper, diced
- 1 zucchini, sliced into half-moons
Each ingredient serves a purpose — the salmon provides omega-3 fatty acids and protein, while the vegetables add fiber, vitamins, and that satisfying roasted texture. The garlic powder and pepper add subtle heat, and the olive oil helps everything crisp up beautifully in the oven.
Essential Tools for Success
- Sheet pan: A rimmed baking sheet is essential for roasting both the salmon and veggies evenly without mess.
- Parchment paper or silicone baking mat: Helps prevent sticking and makes cleanup a snap.
- Mixing bowl: For whisking together the maple Dijon glaze.
- Sharp knife: To chop the veggies uniformly, ensuring they roast evenly.
- Tongs or spatula: For flipping veggies if needed and transferring salmon fillets.
These everyday kitchen tools make the process straightforward and enjoyable, even if you’re new to sheet pan cooking.
Maple Dijon Salmon with Roasted Veggies (Sheet Pan): How It’s Done
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C). Line your sheet pan with parchment paper or a silicone baking mat. This makes cleanup effortless and ensures nothing sticks to the pan.
Step 2: Make the Maple Dijon Glaze
In a mixing bowl, whisk together the Dijon mustard, pure maple syrup, olive oil, garlic powder, salt, and black pepper. This glaze is where the magic happens — a perfect harmony of sweet, tangy, and savory flavors.
Step 3: Toss the Veggies
Place the broccoli florets, sliced carrots, diced red bell pepper, and zucchini in a large bowl. Drizzle about half of the maple Dijon glaze over the veggies and toss until they’re evenly coated. Spread them out in a single layer on one side of the prepared sheet pan.
Step 4: Prepare the Salmon
Pat the salmon fillets dry with paper towels. Brush the remaining glaze generously over each fillet. Place the salmon on the other side of the sheet pan, skin side down if the skin is left on.
Step 5: Roast It All
Pop the sheet pan into the oven and roast for 15-18 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and lightly caramelized. The timing might vary slightly depending on your oven and the thickness of the salmon fillets.
Step 6: Serve and Enjoy
Remove from the oven and let the salmon rest for a minute or two. Then plate the fillets with a generous serving of the roasted veggies. If you want, garnish with fresh herbs like parsley or dill for a pop of color and extra freshness.
Make It Your Way
- Swap the veggies: Try adding Maple Roasted Brussels Sprouts or your favorite seasonal vegetables for variety.
- Add a squeeze of fresh lemon juice right before serving to brighten the flavors.
- For a spicy kick, mix a pinch of cayenne pepper or smoked paprika into the glaze.
- Serve over cooked quinoa, brown rice, or cauliflower rice for a heartier meal.
- Switch up the protein by using chicken breasts for a different take — check out this Sheet Pan Lemon Herb Chicken Veg recipe for inspiration.
Pitfalls & How to Prevent Them
- Overcooking the salmon: Salmon cooks quickly, so keep an eye on it. Overcooked salmon can become dry and lose its luscious texture. Use a fork to gently check for flakiness around the 15-minute mark.
- Unevenly cooked veggies: Cutting the vegetables into uniform sizes helps them roast evenly. If some veggies cook faster, you can remove them early or add slower-cooking ones a bit earlier.
- Sticky glaze residue: Using parchment paper or a silicone mat prevents the maple Dijon glaze from sticking to the pan, making cleanup a breeze.
- Too much glaze: A light brush of glaze is enough. Using too much can cause the salmon and veggies to become soggy or overly sweet.
Keep-It-Fresh Plan
Storing leftovers is simple and convenient. Place any uneaten salmon and vegetables in an airtight container and refrigerate for up to 3 days. When reheating, cover the container loosely and warm in the oven at 350°F (175°C) for about 10 minutes or until heated through, to preserve the texture and flavor. Avoid microwaving, which can make the salmon rubbery and the veggies mushy. To enjoy the best taste and texture, consume leftovers within a couple of days.
FAQ
Can I use frozen salmon fillets for this recipe?
Yes, but be sure to thaw them completely before cooking to ensure even roasting. Pat the fillets dry to remove excess moisture, which helps the glaze stick better and prevents steaming.
What if I don’t have Dijon mustard on hand?
You can substitute with whole grain mustard or yellow mustard, but keep in mind the flavor profile will be slightly different. Dijon offers a mild tanginess that balances the sweetness of maple syrup perfectly.
Can I prepare this recipe ahead of time?
You can prep the glaze and chop the vegetables in advance, then store them separately in the refrigerator. Assemble and roast just before serving for the freshest taste and best texture.
Is it necessary to remove the salmon skin?
It’s optional. Leaving the skin on can help hold the fillet together during cooking and adds extra flavor. If you prefer skinless fillets for ease of eating, you can remove the skin before cooking.
Weekend Projects
- Try your hand at Maple Roasted Brussels Sprouts for a sweet and savory side dish that pairs beautifully with salmon.
- Explore the Sheet Pan Lemon Herb Chicken Veg for another easy, one-pan dinner option.
- Experiment with homemade salad dressings to drizzle over your roasted veggies for an extra burst of flavor.
- Master the art of perfectly roasted vegetables by testing different spices and herbs.
See You at the Table
This Maple Dijon Salmon with Roasted Veggies (Sheet Pan) recipe is one of those dishes that feels like a warm hug at the end of a busy day. The simplicity of the sheet pan method combined with the complex layers of flavor makes it a weeknight winner and a crowd-pleaser all in one. Whether you’re looking to impress guests or just want a healthy meal without the fuss, this recipe delivers every time. Gather your ingredients, fire up the oven, and enjoy the deliciousness waiting at the table.
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Maple Dijon Salmon with Roasted Veggies (Sheet Pan)
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line your sheet pan with parchment paper or a silicone baking mat.
- In a mixing bowl, whisk together the Dijon mustard, pure maple syrup, olive oil, garlic powder, salt, and black pepper.
- Place the broccoli florets, sliced carrots, diced red bell pepper, and zucchini in a large bowl. Drizzle about half of the maple Dijon glaze over the veggies and toss until evenly coated. Spread them out in a single layer on one side of the prepared sheet pan.
- Pat the salmon fillets dry with paper towels. Brush the remaining glaze generously over each fillet. Place the salmon on the other side of the sheet pan, skin side down if skin is left on.
- Roast in the oven for 15-18 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and lightly caramelized.
- Remove from oven and let the salmon rest for a minute or two. Plate the fillets with a generous serving of roasted veggies. Garnish with fresh herbs if desired.
Notes
- Use parchment paper or silicone mats for easy cleanup and to prevent sticking.
- Cut vegetables uniformly to ensure even roasting.
- Check salmon at 15 minutes to avoid overcooking and maintain moistness.
- Try swapping veggies seasonally to keep the dish fresh and varied.
- Store leftovers in airtight containers and reheat in the oven, not microwave, to preserve texture.
