Sheet Pan Maple Dijon Glazed Salmon with roasted asparagus and tender seasoned potatoes make the perfect weeknight dinner that is easily made all in one pan in just 30 minutes!
You guys. It truly does not get any better than this Sheet Pan Maple Dijon Glazed Salmon recipe with roasted asparagus and seasoned potatoes! SO much flavor, super filling and made all in ONE pan in about 30 minutes for the perfect weeknight dinner. Sheet pan meals really are one of my favorite ways to throw dinner together because clean up is always such a breeze and there is always something for everyone! I love cooking with salmon because not only is it a great source of protein, but it’s also naturally low in saturated fats and loaded with vitamins, potassium and iron for the perfect healthy dinner.
Sheet pan meals are also really convenient for meal prep! Not only are they a total timesaver (AND lifesaver I should add), but you can easily customize them any way you’d like. Instead of asparagus, you could throw in green beans, broccoli or brussels sprouts and even swap the potatoes for carrots, squash, sweet potatoes or bell peppers. This particular dish is one of our personal favorites and just tastes so delicious with the maple dijon glaze!
Ingredients You’ll Need
- salmon – you’ll want four 6 oz evenly sized filets of wild-salmon with the skin on. I usually get my salmon fresh from the grocer, but feel free to use frozen filets too. Just make sure the salmon is thawed if you are using frozen filets
- asparagus – try to find thin to medium-sized asparagus as the cooking time depends on the size of your asparagus. If you aren’t a fan of asparagus, you could easily swap them with green beans or broccoli, totally your preference!
- potatoes – I used gold baby potatoes, but any type of potato will work in this recipe
- olive oil – this helps bring out all that delicious roasted flavor and gives the veggies a nice golden color. Olive oil is also important to prevent everything from sticking to the pan and from drying out
- garlic – you can use fresh chopped garlic or minced garlic from the jar
- dijon mustard – adds even more flavor and zip
- maple syrup – this adds the perfect amount of sweetness without using any refined sugar. If you don’t have pure maple syrup, you could always use honey or other natural sweetener
- lemon juice + zest – you’ll need just a tablespoon of fresh lemon juice and I always like to add a teaspoon of lemon zest so that lemon flavor really comes through! Feel free to squeeze a little extra lemon juice on everything at the end too
- seasoning – combination of fresh thyme, paprika, salt and pepper
How to Make Sheet Pan Maple Dijon Salmon
- Roast the potatoes. Since potatoes take the longest to cook, you’ll want to throw those in the oven first. Toss the potatoes with olive oil, garlic and fresh thyme and season with salt and pepper. Spread them out in an even layer on a large baking sheet (line it with aluminum foil or parchment paper for easy clean-up!) and roast for about 20 to 25 minutes, until potatoes start to brown.
- Prepare asparagus. While the potatoes are roasting, toss asparagus in a large bowl with a little olive oil, garlic, lemon zest and salt/pepper and let those flavors marinate until ready to bake.
- Make the maple dijon glaze. You can also make the glaze for the salmon filets while the potatoes are roasting. Simply whisk together whole grain Dijon mustard, maple syrup, garlic, lemon juice, fresh thyme and paprika in a small bowl, and set aside the mixture until ready to brush on top of the salmon.
- Bake everything together! Once the potatoes have cooked, push those to one side of the pan, add the asparagus to the other and place your salmon fillets in the center. Brush the salmon with the maple dijon glaze so that each piece is evenly coated with the sauce and season with salt and pepper. Place the sheet pan back in the oven for about 15 minutes, until asparagus is fork tender and salmon flakes with a fork and is no longer pink. You can even pop the broiler on for the last few minutes to crisp everything up!
- Serve. Top the salmon, potatoes and asparagus with fresh chopped parsley and season again, as-needed. And that’s it! These flavors taste incredible together so I hope you enjoy!
Sheet Pans I Love to Use!
Also I get a lot of questions about what pans I use for my sheet meals and I’ve found these pans to be fantastic! They are nice and big with extra thickness for durability as well as deep so they can hold a lot of stuff. I also think the price point is super reasonable as well for this quality!
Maple Dijon Glaze
This simple, yet incredible maple dijon glaze is quick and easy to make and tastes great on pretty much everything! I’ve used this glaze on chicken and shrimp before, but trust me when I say that it makes this salmon taste SO dang good. It’s a delicious combination of dijon mustard, pure maple syrup (or you could use honey), fresh garlic, lemon juice, paprika and fresh thyme. Then you just spoon it evenly on top of the salmon and as they cook, all those delicious juices mix with the asparagus and potatoes making this meal super flavorful. I hope you love this maple mustard salmon!
Prepping and Storage
Leftovers can be stored in a sealed, airtight container for 2 to 3 days in the fridge. You can easily reheat this salmon in the oven wrapped in foil at 325 degrees F for about 5 minutes or simply warm it up in the microwave. I also love adding this leftover salmon to a salad for a protein-packed lunch!
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More Sheet Pan Recipes You’ll Love
- Sheet Pan Ginger Soy Glazed Salmon
- Sheet Pan Lemon Garlic Shrimp and Asparagus
- Sheet Pan Chicken Fajitas
- Sheet Pan Sesame Chicken and Veggies
- Sheet Pan Honey Balsamic Chicken and Veggies
Hope you all enjoy this Sheet Pan Maple Dijon Glazed Salmon and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Sheet Pan Maple Dijon Glazed Salmon
Ingredients
For the potatoes:
- 1 lb baby potatoes, cut in half
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp fresh thyme
- Salt and pepper, to taste
For the asparagus:
- 1 lb thin to medium asparagus, ends trimmed
- 2 tsp olive oil
- 2 cloves garlic, minced
- 1 tsp lemon zest
- Salt and pepper, to taste
For the salmon:
- 4 (6 oz) salmon fillets, fresh or frozen, thawed
- 3 Tbsp whole grain Dijon mustard
- 3 Tbsp maple syrup, or honey
- 2 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 tsp fresh thyme
- 1/4 tsp paprika
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, toss the potatoes with olive oil, garlic and fresh thyme and season with salt and pepper. Spread them out in an even layer on a large sheet pan sprayed with nonstick spray. Roast in the oven for 20 to 25 minutes, until starting to brown.
- While the potatoes cook in the oven, toss asparagus with olive oil, garlic, lemon zest and salt/pepper; set aside. To make the maple dijon glaze, whisk together whole grain dijon mustard, maple syrup, garlic, lemon juice, fresh thyme and paprika in a small bowl.
- Once the potatoes have cooked, push those to one side of the pan, add the asparagus to the other side of the pan and place your salmon fillets in the center. Brush the tops of the salmon with the maple dijon glaze so that each piece is evenly coated, and season with salt and pepper. Place the sheet pan back in the oven and cook for 15 more minutes, until asparagus is fork tender and salmon is cooked through. You could even pop the broiler on for the last few minutes to crisp everything up!
- To serve, sprinkle with fresh parsley and season with additional salt and pepper, as-needed. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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