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.
- Mustard Maple Salmon Sheet Pan Dinner
- 2 Tbsp pure maple syrup
- 1 1/2 Tbsp Dijon mustard
- Juice of 1/2 lemon
- 1 tsp sea salt, divided
- 1/4 tsp freshly ground black pepper
- 4 (5-6-ounce) skin-on salmon fillets, preferably about 1 1/4 inches thick
- 1 bunch asparagus (about 1 pound), trimmed
- 8 ounces small red potatoes, quartered
- 1 Tbsp olive oil
- 1 tsp Herbes de Provence
- Lemon slices
- Preheat oven to 425 degrees F. Place a rimmed baking sheet in the oven while the oven is heating.
- Combine the maple syrup, mustard, lemon juice, 1/2 tsp sea salt and pepper in a small bowl. Whisk to combine. Brush over the salmon fillets, using up all the sauce. Set aside.
- Carefully remove the hot baking sheet from the oven. Place the asparagus and potatoes on the baking sheet and drizzle with olive oil. Stir to coat with a wooden spoon or silicon spatula and arrange the potatoes cut-side down, and move the vegetables to the edges of the baking sheet. Place the salmon fillets on the center of the baking sheet, skin-side down. Evenly sprinkle remaining sea salt and Herbes de Provence over the entire pan. Arrange lemon slices over top.
- Roast until the salmon is cooked through and flakes easily, 8 to 12 minutes. If potatoes and/or asparagus are not soft, remove salmon from baking sheet, cover with foil and set aside. Cook vegetables another 5 to 10 minutes until soft.
You might also enjoy:
Strawberry Avocado Salad with Honey-Glazed Grilled Salmon
Roasted Vegetables and Feta Quinoa Bowl
