Ingredients
Equipment
Method
Preparation
- 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
- 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
- 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
- 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
- Roast in the oven for 20-25 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and caramelized.
- 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.