This Sheet Pan Maple Dijon Glazed Salmon is the ultimate weeknight “win.”
4 salmon fillets (6 oz each)
1 lb baby gold potatoes, halved
1 bunch asparagus, trimmed
3 tbsp maple syrup
2 tbsp Dijon mustard
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
Preheat oven to 400°F.
Toss potatoes with 1 tbsp oil, salt, and pepper on a sheet pan. Bake for 20 mins.
Whisk maple syrup, mustard, and garlic in a small bowl.
Add salmon and asparagus to the pan. Season asparagus with remaining oil.
Brush the glaze on the salmon fillets.
Bake for 12–15 mins until salmon is flaky and opaque.
The “Snap” Test: To prep your asparagus quickly, hold a spear at both ends and bend it until it snaps. It will naturally break right where the woody, tough part ends.
Potato Size: If your potatoes are larger than a golf ball, quarter them instead of halving them. You want them small enough to soften fully during the roasting time.
Check for Doneness: Salmon is perfectly cooked when it reaches an internal temperature of 145°F. If you don’t have a meat thermometer, look for the meat to change from translucent to opaque.
Skin Tip: I prefer leaving the skin on during roasting to keep the fish moist. You can easily slide a spatula between the meat and the skin once it’s on your plate!
Honey Swap: If you run out of maple syrup, you can swap it for honey 1:1, though the flavor will be slightly more floral and less “woodsy.”
Find it online: https://www.endrecipes.com/sheet-pan-maple-dijon-glazed-salmon/