Mustard Maple Salmon Sheet Pan Dinner
They’re all the rage and the focus of a few of my favorite blogs like Kelsey Nixon‘s feature on sheet pan dinners. It’s a true-all-in-one meal because it’s literally the meats and vegetables placed on one pan roasted in the oven. The biggest bonus is that they take less than 30 minutes to make and are so nutritious!
The real trick is to get everything to cook at the same temperature for the same amount of time. A few tips:
- Pair vegetables that cook at the same rate. Slow cookers might include asparagus, small red or fingerling potatoes (cut into small pieces), butternut squash, broccoli and cauliflower. Fast cookers might include zucchini, peppers, onions and mushrooms.
- Use meats that cook in less than 20 minutes like salmon, chicken thighs, thin cuts of meat (flank steak, flat iron steak, pounded chicken breasts or turkey cutlets)
- Lining your baking sheet with parchment paper or foil makes for easy clean-up.
- To help speed up the cooking and while you’re prepping your vegetables and meats, consider placing your prepared baking sheet in the oven as it is heating up.
- It might be necessary to cook your meats for a few minutes before you add the vegetables to the pan
I adore this salmon dinner. I add the asparagus and quartered red potatoes to the pan and generally everything cooks at the same rate and temperature. On occasion the salmon might cook faster than the veggies so just remove the salmon and cover it with foil while the veggies cook another 5 to 10 minutes.
You’ll love the mustard-maple sauce to brush on the salmon. It’s so simple: pure maple syrup, Dijon mustard, lemon juice, salt and pepper. I also sprinkle my favorite Herbes de Provence seasoning blend all over the pan just before roasting for more flavor.
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You might also enjoy:
Strawberry Avocado Salad with Honey-Glazed Grilled Salmon
Roasted Vegetables and Feta Quinoa Bowl
