Sheet Pan Maple Dijon Salmon and Veggies

Salmon and vegetables on a baking sheet.

Sheet Pan Maple Dijon Salmon and Veggies

Sheet pan maple dijon salmon is a perfectly balanced blend of velvety sweet potatoes, crisp roasted broccoli, and tangy, sweet maple glazed salmon. This recipe is ideal for a weeknight dinner or meal prep!

5 from 42 votes

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Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 32

Total Time: 37

Servings: servings

Calories: 452kcal

Equipment

Ingredients

Vegetables

1 pound sweet potatoes peeled and cut into 1-inch cubes
10 ounces broccoli florets
2 tablespoons olive oil extra virgin
kosher salt to taste
pepper to taste

Salmon

4 6-oz salmon fillets
2 tablespoons Dijon mustard
1 ½ tablespoons maple syrup
1 tablespoon apple cider vinegar
1 clove garlic minced
1 teaspoon thyme dried
dash cayenne optional
kosher salt to taste
pepper to taste

Instructions

Preheat the oven to 425 degrees Fahrenheit.
Place the cut vegetables and olive oil in a large bowl. Season them with salt and pepper. Toss to coat evenly, then place on a sheet a pan.
Roast in the preheated oven for 20 minutes.
Meanwhile, pat the salmon dry and season it generously with kosher salt and pepper. Remove the skin if desired.
Mix the Dijon, maple syrup, vinegar, garlic, thyme, and cayenne, if using, in a bowl.
Remove the vegetables from the oven. Push the vegetables to the edge of the sheet pan, creating spaces for each of the salmon fillets. Brush the dijon and maple syrup mixture over the salmon.
Return the sheet tray to the oven and cook for another 12 to 15 minutes for medium-rare salmon (internal temperature of 125 degrees Fahrenheit) and 15 to 18 minutes for medium to well-done salmon (internal temperature of 145 degrees or more).
Taste for seasoning, adding more salt and pepper if needed, and serve.

Notes

General

Feel free to use other vegetables in place of the broccoli and sweet potatoes. You can try Brussels sprouts, cauliflower, or quartered baby potatoes.
I like to use a large baking sheet and/or spread this recipe across two baking sheets for the best texture.

Storage and Reheating

Fridge: Store leftover salmon and veggies in an airtight container in the fridge for 3 to 4 days.
Freezer: I don't recommend freezing this dish as all of the ingredients are quite soft. When defrosted, they will become even more soft.
Reheating: You can reheat leftovers in the microwave at 30-second intervals until heated through. You can also reheat the salmon, potatoes, and veggies on a sheet tray at 275 degrees Fahrenheit for about 15 minutes, or until warmed through.

Nutrition