Recipe: Maple Dijon Salmon Sheet Pan

Sheet pans meals are a great way to quickly cook a nutritious meal while also saving time on clean-up! This meal combines a variety of colorful roasted vegetables and a tangy and sweet Dijon mustard sauce.

Prep Time

15 minutes

Cook Time

40 minutes

Makes

4 servings

Ingredients

Roasted Vegetables

1 teaspoon olive oil

2 teaspoons garlic powder

Salt and pepper to taste

1 pound brussel sprouts, cut in half lengthwise

4 carrots, peeled and cut into 1 inch slices

1 red onion, sliced into wedges

Maple Mustard Sauce

2 tablespoons Dijon mustard

2 tablespoons maple syrup

2 tablespoons fresh parsley, chopped

¼ teaspoon apple cider vinegar

Pinch of smoked paprika

Salmon

4 salmon fillets

½ teaspoon paprika

½ teaspoon garlic powder

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper

Salt and pepper to taste

2 teaspoons olive oil

Preparation

Preheat the oven to 400 degrees Fahrenheit.
Toss vegetables together with olive oil and season with garlic powder, salt, and pepper. Place the seasoned vegetables on a baking sheet in a single layer.
Bake the vegetables for 25 to 30 minutes, until they are browned.
While the vegetables bake, prepare the maple mustard sauce by combining the sauce ingredients together in a bowl and whisking until smooth.
Remove the sheet pan with the vegetables from the oven and give the vegetables a toss in the mustard sauce. Add the salmon fillets to the center of the pan.
Combine the spices for the salmon in a small bowl and generously season each fish fillet. Brush about 1 teaspoon of the maple Dijon sauce over the top of each salmon then drizzle with olive oil.
Place the sheet pan back into the oven to finish cooking for about 15 minutes, until the internal temperature of the salmon reads 145 degrees Fahrenheit.
Pour the rest of the maple Dijon sauce over the fish and vegetables before serving
Store leftovers in the refrigerator for up to 3 to 4 days. Reheat in an oven or microwave.