Maple Glazed Salmon with Roasted Veggies
Maple glazed salmon with roasted veggies is one of those sheet pan dinners that looks impressive but quietly fits into a packed week, with crisp-edged vegetables, tender salmon, and a glossy maple Dijon glaze—about 35 minutes and just one pan to wash.
Equipment
- Large rimmed sheet pan (about 18×13 inches / 46×33 cm)
- Parchment paper or foil
- Large bowl (optional, for tossing vegetables)
- Small bowl
- Whisk
- Spatula
- Paper towels
- Instant-read thermometer (optional)
Ingredients
For the roasted veggies
- 400 g sweet potato peeled and cut into 1.5 cm / 1/2-inch cubes
- 250 g broccoli florets cut into bite-size pieces (about 1 small head)
- 150 g carrots peeled and sliced into 1 cm / 3/8-inch coins
- 1 small red onion cut into wedges (about 80 g / 3 oz)
- 2 tbsp olive oil
- 1/2 tsp fine sea salt plus more to taste
- 1/4 tsp freshly ground black pepper
For the maple glaze and salmon
- 4 skin-on salmon fillets 120–150 g / 4–5 oz each; pin bones removed
- 1/4 cup pure maple syrup not pancake syrup
- 1 tbsp low-sodium soy sauce or tamari for gluten-free
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp lemon juice or cider vinegar
- 1 small clove garlic finely minced (about 1 tsp / 3 g)
- 1 tsp freshly grated ginger or 1/2 tsp ground ginger
- 1/4 tsp red pepper flakes optional; or a pinch of cayenne
- 1/2 tsp fine sea salt plus more to season salmon
- freshly ground black pepper to taste
To finish (optional but nice)
- lemon wedges for serving
- 2 tbsp chopped fresh parsley or dill or chives
- 1 tsp toasted sesame seeds
Instructions
- Preheat the oven and prepare the pan. Heat the oven to 425°F / 220°C. Line a large rimmed sheet pan (about 18×13 inches / 46×33 cm) with parchment paper or foil for easier cleanup.
- Toss the vegetables. On the pan or in a large bowl, combine the sweet potato cubes, broccoli florets, carrot slices, and red onion wedges. Drizzle with 2 tbsp olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Toss until lightly coated; spread into an even layer, leaving a rough empty strip down the center for the salmon later.
- Start roasting the veggies. Roast for 12–15 minutes, until the sweet potatoes are just starting to soften and the broccoli edges look a little browned.
- Mix the maple glaze. Whisk together the maple syrup, soy sauce, Dijon mustard, 1 tbsp olive oil, lemon juice, minced garlic, grated ginger, red pepper flakes (if using), 1/2 tsp salt, and a few grinds of black pepper in a small bowl.
- Pat the salmon dry and season. Pat each salmon fillet dry. Lightly season the flesh side with a small pinch of salt and pepper.
- Add the salmon to the pan. Pull the sheet pan from the oven and reduce heat slightly to 400°F / 200°C if your oven runs hot. Push the vegetables toward the edges and corners, creating four spaces. Place salmon fillets skin-side down in those spaces.
- Brush on most of the glaze. Spoon or brush about two-thirds of the maple glaze over the salmon. Drizzle 1–2 tablespoons of the remaining glaze over the vegetables and toss gently on the pan.
- Roast until the salmon is just cooked. Roast 10–12 minutes, depending on thickness, until salmon is opaque on the sides and flakes easily (about 125–130°F / 52–54°C for medium; up to 135°F / 57°C for fully cooked).
- Optional quick broil for color. Broil on high with the pan in the upper third of the oven for 1–2 minutes, watching closely so the glaze doesn’t burn.
- Finish with the remaining glaze and garnishes. Spoon the last third of the glaze over the hot salmon. Scatter chopped parsley and sesame seeds over the vegetables and fish and serve with lemon wedges.
Nutrition
Calories: 520kcalCarbohydrates: 38gProtein: 34gFat: 26gSaturated Fat: 4.5gCholesterol: 95mgSodium: 780mgPotassium: 1250mgFiber: 7gSugar: 18gVitamin A: 900IUVitamin C: 85mgCalcium: 90mgIron: 2.6mg
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