Sheet Pan Maple Dijon Glazed Salmon
Ingredients
The potatoes
-
1
lb
baby potatoes, cut in half
-
1
Tbsp
olive oil
-
3
cloves
garlic, minced
-
2
tsp
fresh thyme
-
to taste
Salt and pepper
The asparagus
-
1
lb
thin to medium asparagus, ends trimmed
-
2
tsp
olive oil
-
2
cloves
garlic, minced
-
1
tsp
lemon zest
-
to taste
Salt and pepper
The salmon
-
4
(6 oz)
salmon fillets, fresh or frozen, thawed
-
3
Tbsp
whole grain Dijon mustard
-
3
Tbsp
maple syrup or honey
-
2
cloves
garlic, minced
-
1
Tbsp
lemon juice
-
1
tsp
fresh thyme
-
¼
tsp
paprika
-
to taste
Salt and pepper
Instructions
- Preheat the oven to 400°F.
- Toss the potatoes with olive oil, garlic, and thyme, then season with salt and pepper. Spread them on a baking sheet and roast for 20 to 25 minutes until they start to brown.
- While the potatoes roast, toss the asparagus with olive oil, garlic, lemon zest, and salt/pepper, then set aside.
- Make the maple dijon glaze by whisking together mustard, maple syrup, garlic, lemon juice, thyme, and paprika in a bowl.
- Once the potatoes are cooked, push them to one side of the pan, add asparagus to the other side, and place the salmon in the center. Brush the salmon with the glaze and season with salt and pepper.
- Return the pan to the oven and bake for 15 minutes until the asparagus is tender and the salmon is cooked through. Optionally, broil for a few minutes to crisp everything.
- Serve topped with fresh parsley and additional seasoning if needed.
Nutrition Facts (estimated)
Servings
4
Calories
510
Total fat
15.9g
Total carbohydrates
39.2g
Total protein
50.3g
Sodium
692.7mg
Cholesterol
0mg
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