Recipe Background
Weeknights call for simple, healthy, meals... but that doesn't mean they have to be boring! Sheet-Pan Maple Salmon & Veggies brings all those characteristics to the table. It's easy because everything gets cooked in one pan (woo-hoo for quick clean-up!). It's healthy because it includes a fresh, nourishing veggie, asparagus, a hearty, tender protein, salmon, and a fulfilling, salty carb, potatoes (your heart will love you for this one)! And just reading that you know there's plenty to go around, but just to make sure, the flaky fish is cooked with a sweet, thick maple syrup sauce to ensure your tastebuds aren't let down (sweet and good for you?! It can't be!). Some might consider Sheet-Pan Maple Salmon & Veggies the best choice for mid-week meals. Once you give it a try, you're definitely going to agree!
Weeknights call for simple, healthy, meals... but that doesn't mean they have to be boring! Sheet-Pan Maple Salmon & Veggies brings all those characteristics to the table. It's easy because everything gets cooked in one pan (woo-hoo for quick clean-up!). It's healthy because it includes a fresh, nourishing veggie, asparagus, a hearty, tender protein, salmon, and a fulfilling, salty carb, potatoes (your heart will love you for this one)! And just reading that you know there's plenty to go around, but just to make sure, the flaky fish is cooked with a sweet, thick maple syrup sauce to ensure your tastebuds aren't let down (sweet and good for you?! It can't be!). Some might consider Sheet-Pan Maple Salmon & Veggies the best choice for mid-week meals. Once you give it a try, you're definitely going to agree!
Ingredients
For the potatoes:
- 1 pound baby potatoes halved
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 2 teaspoons fresh thyme
- salt to taste
- pepper to taste
For the asparagus:
- 1 pound thin asparagus ends trimmed
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1 teaspoon lemon zest
- salt to taste
- pepper to taste
For the salmon:
- 3 tablespoons whole-grain Dijon mustard
- 3 tablespoons maple syrup or honey
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme
- 1/4 teaspoon paprika
- salt to taste
- pepper to taste
- 4 (6-ounce) salmon fillets fresh or frozen, thawed, if frozen
- parsley to taste, for serving
Directions
- Preheat the oven to 400 degrees F.
- In an even layer, coat a large sheet pan with nonstick spray.
- In a large bowl, toss the potatoes with 1 tablespoon of the olive oil, 3 cloves of the garlic, 2 teaspoons of the thyme, the salt, and the pepper.
- Evenly spread the coated potatoes onto the prepared sheet pan.
- Roast the potatoes until they start to brown, about 20-25 minutes.
- While the potatoes cook, in a bowl, toss the asparagus with the remaining olive oil, 2 cloves of the garlic, the lemon zest, the salt, and the pepper.
- In a small bowl, whisk the Dijon mustard, the maple syrup, the remaining garlic, the lemon juice, the remaining thyme, and the paprika together.
- Carefully push the roasted potatoes to one side of the pan, place the salmon in the center, and place the asparagus on the remaining side.
- Evenly brush the tops of each of the salmon fillets with the maple syrup glaze and season with the salt and the pepper.
- Cook the sheet pan until the asparagus are fork tender and the salmon has reached the internal temperature of at least 125 degrees F, about 15 minutes.
- Sprinkle the sheet pan with the parsley and season with the salt and the pepper, as needed.
- Serve.
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