Maple Dijon Salmon Sheet Pan Dinner
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
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 35 min
- Total Time
- 55 min
The Story Behind This Recipe
I keep coming back to maple dijon salmon sheet pan dinner because it earns its place on a busy week — honest ingredients, a method you can hold in your head, and a result that tastes like somebody cooked on purpose.
It came together the way most things in this kitchen do: made once for the sake of dinner, tinkered with, then written down when it finally worked twice in a row.
The lesson it keeps teaching me is to read the method through before turning on the heat and to get everything measured first. That single habit makes home cooking calmer than any gadget.
Variation Ideas
- Adjust the seasoning and herbs to what is in season.
Ingredient Substitutions
- Fresh herbs
- About a third as much dried, rubbed between your palms first
- Butter
- Olive oil, for a dairy-free version
- Chicken stock
- Vegetable stock, or water with a squeeze of lemon
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Maple Dijon Salmon Sheet Pan Dinner
Recipe Card
Maple Dijon Salmon Sheet Pan Dinner
★ 4.9 · By Marguerite Hale
- Course
- Easy Dinners
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 35 min
- Total Time
- 55 min
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.
Nutrition
Estimated per serving (4 servings per recipe).
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