Description
This Maple Mustard Salmon Sheet Pan Dinner is a quick, flavorful, and healthy meal perfect for busy weeknights. Tender salmon fillets are glazed with a sweet and tangy maple mustard sauce and roasted alongside Brussels sprouts and sweet potatoes for a simple one-pan dinner finished with crunchy pecans, pumpkin seeds, and vibrant pomegranate seeds.
Ingredients
Salmon and Vegetables
- 1 lb. salmon fillets
- 10 oz. halved Brussels sprouts (about 4 cups)
- 1 medium/large sweet potato, peeled and 1/2” diced (about 4 cups)
Dressing
- 1/3 cup olive oil
- 1/3 cup maple syrup
- 3 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Garnishes
- Pecans
- Pumpkin seeds
- Pomegranate seeds
Instructions
- Preheat Oven: Heat your oven to 425 degrees Fahrenheit to ensure it reaches the ideal roasting temperature for evenly cooked salmon and vegetables.
- Prepare Dressing: In a measuring cup, whisk together olive oil, maple syrup, Dijon mustard, garlic powder, and a generous pinch of kosher salt and freshly cracked pepper to create a balanced sweet and savory glaze.
- Arrange Vegetables: Spread the halved Brussels sprouts and diced sweet potatoes evenly on a rimmed sheet pan, making sure not to overcrowd the pan for optimal roasting.
- Coat Vegetables: Pour half of the dressing over the vegetables and toss gently to ensure they are thoroughly coated, which will help them caramelize beautifully during roasting.
- Roast Vegetables: Place the sheet pan in the oven and roast the vegetables for 15 minutes to begin softening and browning them.
- Add Salmon: Remove the pan from the oven and nestle the salmon fillets among the partially cooked vegetables. Pour the remaining dressing over the salmon, spreading it thinly to glaze the fish evenly.
- Continue Roasting: Return the sheet pan to the oven and roast for an additional 10 to 12 minutes, or until the salmon flakes easily with a fork, indicating it is perfectly cooked.
- Broil for Crispiness: Switch the oven to broil and broil the entire sheet pan for 1 to 2 minutes to crisp up the vegetables slightly. Watch carefully to prevent burning.
- Garnish and Serve: Remove the pan from the oven and sprinkle the roasted salmon and vegetables with pecans, pumpkin seeds, and pomegranate seeds for added crunch, flavor, and a pop of color before serving.
Notes
- Keep an eye during broiling to avoid burning the vegetables or salmon.
- Use fresh salmon fillets for the best flavor and texture.
- Feel free to substitute pecans with walnuts or almonds if preferred.
- Peeling the sweet potato helps it cook evenly and absorb the glaze better.
- This recipe can easily be doubled for more servings using two sheet pans to ensure proper roasting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
