Maple Dijon Salmon Sheet Pan Dinner

Name: Maple Dijon Salmon Sheet Pan Dinner
Total time: 35 min
Yield: 4 servings
Ingredients: 4 salmon fillets, about 6 oz each; 1 lb baby potatoes, halved; 12 oz green beans, trimmed; 3 tbsp maple syrup; 2 tbsp Dijon mustard; 2 tbsp olive oil; 1 tbsp apple cider vinegar; Kosher salt and black pepper; Lemon wedges for serving

Easy Dinners Seafood High-Protein Gluten-Free

Salmon fillets glazed with maple and mustard, roasted alongside potatoes and green beans so the whole dinner comes off one pan in under half an hour on a weeknight.

Course: Easy Dinners
Time: 35 min
Servings: 4

Cooking Notes

Give dense vegetables a head start in the oven if they need longer than the salmon. The fish should not have to overcook while waiting for the rest of the sheet pan to soften.
Brush on the maple-Dijon mixture late enough that its sugars do not burn before the salmon is ready. A second light coat near the end gives better flavor and gloss.
Check the thickest part of the salmon rather than relying only on the timer. Remove it while the center is still moist, because carryover heat continues cooking it on the hot pan.

Recipe Card

Maple Dijon Salmon Sheet Pan Dinner

By Gabriella

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Category: Easy Dinners
Total Time: 35 min
Difficulty: Easy

Servings: 4

Ingredients

4 salmon fillets, about 6 oz each
1 lb baby potatoes, halved
12 oz green beans, trimmed
3 tbsp maple syrup
2 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp apple cider vinegar
Kosher salt and black pepper
Lemon wedges for serving

Instructions

1
Heat the oven to 425F, toss the potatoes with olive oil, salt, and pepper, and roast them alone for fifteen minutes.
2
Whisk the maple syrup, mustard, and vinegar together into a glaze thick enough to cling to the back of a spoon.
3
Push the potatoes to one side, add the green beans, and nestle the salmon fillets into the middle of the pan.
4
Brush the salmon generously with the glaze and return the pan to the oven for twelve to fourteen minutes.
5
Pull it when the salmon flakes at the thickest part and serve straight from the pan with lemon wedges.