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Sheet Pan Maple Dijon Salmon with Roasted Vegetables

Sheet pan maple Dijon salmon with roasted vegetables on parchment lined baking sheet.
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A savory-sweet and tangy one-pan meal featuring glazed salmon and roasted vegetables. It delivers big, comforting flavor with minimal cleanup, perfect for a busy weeknight. A cozy, satisfying dish that feels special without complicated effort.

Ingredients

Scale
  • 4 (6-ounce) salmon fillets, skin-on or skinless
  • 1/4 cup pure maple syrup
  • 3 tablespoons Dijon mustard
  • 4 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound baby potatoes, halved or quartered if large
  • 3 cups broccoli florets
  • 1 large bell pepper (any color), sliced
  • 1 medium red onion, cut into wedges
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the potatoes, broccoli, bell pepper, and red onion with 2 tablespoons olive oil, oregano, garlic powder, salt, and pepper. Spread on one half of the prepared sheet pan. For crispier potatoes, roast them for 10-15 minutes before adding other ingredients.
  3. In a small bowl, whisk together maple syrup, Dijon mustard, remaining 2 tablespoons olive oil, minced garlic, lemon juice, smoked paprika, salt, and pepper to create the glaze.
  4. Pat salmon fillets dry and place them on the empty half of the sheet pan. Brush or spoon the glaze generously over each fillet. Pour any remaining glaze over the vegetables.
  5. Roast for 15-20 minutes, or until salmon flakes easily with a fork and vegetables are tender and caramelized at the edges.
  6. Remove from oven and let salmon rest for 2-3 minutes before serving immediately with the roasted vegetables.

Notes

Avoid overcrowding the pan for proper roasting. Use salmon fillets at least 1-inch thick to prevent overcooking. The glaze also works well on chicken or tofu. Vegetables can be swapped for asparagus, carrots, or zucchini. For meal prep, whisk glaze and chop vegetables a day ahead.

Nutrition

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