Sheet Pan Maple Dijon Glazed Salmon

5 from 16 votes

Sheet Pan Maple Dijon Glazed Salmon

This Sheet Pan Maple Dijon Glazed Salmon is coated in a sweet and tangy maple mustard glaze and roasted with tender potatoes and asparagus for an easy, healthy dinner all made on one pan!

Prep Time10

Cook Time35

Total Time45

Course: dinner, Main Course

Cuisine: American

Keyword: baked salmon, dijon salmon, easy salmom dinner, healthy salmon recipe, maple dijon glazed salmon, maple dijon salmon, maple mustard salmon, sheet pan salmon, sheet pan salmon and vegetables

Servings:

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!

Notes

Prepping and Storage:

To prep ahead: Make the maple Dijon glaze up to 3 days in advance and store it in an airtight container in the refrigerator. You can also trim the asparagus and halve the potatoes ahead of time.
To store: Store leftover salmon, potatoes and asparagus in an airtight container in the refrigerator for up to 3 days.
To reheat: Reheat the salmon in a 325°F oven until warmed through or microwave individual portions in short intervals to avoid overcooking the salmon.
For meal prep: Divide the salmon, potatoes and asparagus among individual containers for an easy protein-packed lunch or dinner.

Nutrition