Maple Dijon Sheet-Pan Salmon

Two salmon fillets, asparagus and halved cherry tomatoes cook together on one baking sheet. The salmon gets a glaze of Dijon mustard, maple syrup, olive oil and garlic powder, and lemon slices go on top. The mustard is tangy, the maple is sweet, and the sweet part helps the salmon caramelize. It takes 30 minutes and makes 2 servings.

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Everything goes on the same pan, so there is one sheet to wash. The sauce is whisked in a small bowl, and the oven does the rest.

What You Need

Amounts are in the card.

• Salmon fillets (2, 6 ounces each): the main ingredient. Thaw frozen fillets completely first.
• Dijon mustard (2 tablespoons) and pure maple syrup (2 tablespoons): the glaze, with tang from the mustard balanced by the sweetness of the maple.
• Olive oil (1 tablespoon), garlic powder (1 teaspoon), salt (1 teaspoon) and black pepper (1/2 teaspoon): they round out the glaze. The black pepper balances the maple.
• Asparagus (1 cup, trimmed) and cherry tomatoes (1 cup, halved): they roast on the other side of the pan, with a little olive oil, salt and pepper.
• Lemon (1, sliced): laid over the salmon, with the rest scattered over the vegetables.

Building the Pan

Heat the oven to 400°F and line a baking sheet with parchment paper. Whisk the mustard, maple syrup, olive oil, garlic powder, salt and pepper in a small bowl until combined.

Put the salmon on one side of the pan and brush the glaze generously over the tops. Arrange the asparagus and tomatoes on the other side, drizzle them with a little olive oil and season with salt and pepper. Lay lemon slices on the salmon and scatter any left over the vegetables.

Bake for 15 to 20 minutes, until the salmon flakes easily with a fork and the vegetables are tender. The salmon is done at an internal temperature of 145°F. Serve right away, spooning any sauce left in the pan over the fish and vegetables.

Make It Ahead or Marinate

If you have time, marinate the salmon in the maple Dijon mixture for 30 minutes before baking, which adds flavor and helps keep it tender. You can also mix the glaze ahead and store it in the refrigerator. The salmon and vegetables can be prepped in advance and kept cold, then baked fresh when you are ready to eat.

Variations

• Spicy: a teaspoon of sriracha or red pepper flakes in the glaze.
• Herbs: fresh dill, thyme or rosemary in the glaze, or dill or parsley on the finished plate.
• Asian-style: use soy sauce or tamari in place of the Dijon, with a splash of sesame oil. Tamari makes it gluten-free.
• Citrus: orange or lime slices instead of lemon.
• Vegetables: broccoli, green beans, zucchini, bell peppers or Brussels sprouts can replace the asparagus and tomatoes.
• Crunch: crushed almonds or walnuts on the salmon before baking.
• Tang: a tablespoon of balsamic vinegar in the glaze.
• Mustard: yellow mustard or spicy brown mustard can stand in for Dijon.

What to Serve With It

Garlic butter zucchini noodles, cauliflower rice, roasted Brussels sprouts and herbed cauliflower mash all fit next to the salmon. A spinach salad with a creamy dressing, avocado and nuts is a fresher choice. For drinks, sparkling water with lemon, unsweetened herbal iced tea or a dry white wine such as Sauvignon Blanc work.

Timing and Nutrition

Prep takes 10 minutes and cooking takes 20, so the total is 30 minutes. Each serving has approximately 350 calories, 20 grams of fat (3 grams saturated), 8 grams of carbohydrates, 2 grams of fiber, 8 grams of sugar, 30 grams of protein and 500 milligrams of sodium.

FAQ

Can I use frozen salmon?

Yes, but thaw it completely before cooking. Frozen salmon may need a few extra minutes in the oven.

What can replace Dijon mustard?

Yellow mustard or spicy brown mustard, though the flavor will be different.

How can you tell when the salmon is done?

It flakes easily with a fork and reaches an internal temperature of 145°F. The vegetables should be tender but still colorful.

Can I make it for meal prep?

Yes. Prepare the salmon and vegetables in advance, store them in the refrigerator, and bake them fresh when you want to eat.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us