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This maple dijon salmon sheet-pan dinner combines smoky, sweet and tangy flavors in one easy meal. After countless busy weeknights, I've found that this recipe delivers restaurant-quality results with minimal effort - just toss everything on a pan and let the oven do the work. The maple dijon sauce transforms simple salmon into something truly special.
Last week, I made this for a casual family dinner, and my picky nephew, who usually avoids fish, asked for seconds. The maple dijon sauce was the game-changer that won him over!
Essential Ingredients
- Salmon Fillets: Look for thick, evenly sized pieces
- Brussels Sprouts: Choose firm, bright green ones
- Rainbow Carrots: Add beautiful color variety
- Red Onions: Become sweet when roasted
- Dijon Mustard: Creates tangy depth
- Pure Maple Syrup: Adds natural sweetness
- Smoked Paprika: Brings subtle smokiness
- Fresh Parsley: Brightens the finished dish
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Let me walk you through making this easy dinner
- Prep Your Pan:
- Line sheet pan with parchment. Preheat oven to 400°F. Chop vegetables uniformly. Toss with oil and seasonings.
- Start With Veggies:
- Spread vegetables in single layer. Give them space to roast properly. Season generously. Start these first for perfect timing.
- Add The Salmon:
- Season fillets with spice mixture. Place between vegetables carefully. Brush with maple dijon sauce. Drizzle with olive oil.
- Final Touches:
- Cook until salmon flakes easily. Check vegetables for tenderness. Add remaining sauce while hot. Sprinkle with fresh parsley.
When I first started making sheet pan dinners, I crammed everything too close together and ended up with steamed rather than roasted vegetables. Now I know that giving ingredients space is crucial for those crispy, caramelized edges.
Temperature Tips
Let salmon sit at room temperature for 15 minutes before cooking. This helps it cook evenly and prevents that white protein from seeping out. If your salmon has skin, place it skin-side down for easier serving.
Veggie Variations
While brussels sprouts and carrots are my go-to, this recipe works beautifully with broccoli, sweet potatoes, or butternut squash. Just adjust cooking times for different vegetables - harder vegetables need more time.
Make-Ahead Magic
Prep vegetables and mix the sauce earlier in the day. Store them separately in the fridge, then assemble and bake when ready. The sauce actually gets better as flavors meld.
This maple dijon salmon has become my trusted weeknight hero. Whether serving family or guests, it never fails to impress while keeping cleanup minimal. The combination of roasted vegetables and glazed salmon creates a perfect balance of flavors that makes any dinner feel special.
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Frequently Asked Questions
- → Can I prep any components ahead of time?
- Yes, you can prepare the maple mustard sauce and cut vegetables up to a day in advance.
- → How do I know when the salmon is done?
- Salmon is done when it flakes easily with a fork and reaches your preferred level of doneness, about 15 minutes.
- → Can I use frozen vegetables?
- Fresh vegetables work best for roasting, but if using frozen, thaw and pat dry first.
- → What can I substitute for maple syrup?
- Honey can be used as a substitute for maple syrup in the sauce.
- → Why roast vegetables first before adding salmon?
- Vegetables need longer cooking time than salmon to become tender and caramelized.