Sheet Pan Maple Glazed Salmon with Roasted Vegetables
This Sheet Pan Maple Glazed Salmon with Roasted Vegetables is an easy, healthy dinner recipe made with tender salmon fillets, roasted potatoes, fresh green beans, and a sweet and savory maple Dijon glaze.
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This one-pan meal is perfect when you need a quick dinner, it’s great for weeknight dinners, date night, and also nice enough to serve when you have family over.
This dish pairs really well with a fresh cucumber salad or a green salad, making it easy to round out your meal.
How to Make Sheet Pan Maple Glazed Salmon
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 400°F and line a 9×13” baking sheet with parchment paper.
2. Add the potatoes to the sheet pan and toss with 2 tbsp oil, ½ tsp salt, ¼ tsp pepper, ½ tsp paprika, ½ tsp garlic powder, and ½ tsp onion powder. Roast for 20 minutes, or until the potatoes begin to soften and lightly brown.
3. While the potatoes cook, season the salmon with ¼ tsp salt, ¼ tsp pepper, and the remaining paprika, garlic powder, and onion powder. Set aside.
4. In a small bowl, whisk together the maple syrup, Dijon mustard, lemon juice, optional red pepper flakes, and ¼ tsp salt to make the glaze.
5. Remove the potatoes from the oven and push them to one-third of the pan. Add the green beans and tomatoes to the center third, drizzle with the remaining 1 tbsp oil, and season with the remaining salt and pepper. Toss to coat.
6. Place the salmon fillets on the final third of the pan and brush generously with the maple glaze, reserving some for later.
7. Return the sheet pan to the oven and bake for 12–15 minutes, or until the salmon flakes easily with a fork.
8. Brush the salmon with the remaining glaze, then broil for 1–2 minutes, watching closely to prevent burning.
Serve & Enjoy!
Garnish with fresh parsley and serve warm.
Important Recipe Notes
- Cut the potatoes into similar sizes so they cook evenly and get that nice golden texture. Smaller pieces will roast faster and taste better.
- Don’t skip pre-roasting the potatoes: Giving the potatoes a head start helps them become tender on the inside and crispy on the outside before adding the other ingredients.
- Pat the salmon dry: This helps the seasoning and glaze stick better and keeps the salmon from getting watery while baking.
- Watch the salmon closely: Salmon cooks quickly, so keep an eye on it during the last few minutes. It’s done when it flakes easily with a fork.
- Broil carefully: The final broil step adds a nice caramelized glaze, but it can burn fast. Stay close and check after 1 minute.
- Adjust sweetness and spice: You can add a little extra Dijon for tang or red pepper flakes for a bit of heat, depending on your taste.
- Swap the veggies if needed: Broccoli, asparagus, or carrots work great if you don’t have green beans or tomatoes on hand.
- Keep leftovers in an airtight container in the fridge for up to 2–3 days. Reheat gently so the salmon doesn’t dry out.
Sheet Pan Maple Glazed Salmon with Roasted Vegetables
Ingredients
- 4 salmon fillets about 3-4 oz each
- 3 tbsp olive oil divided
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp black pepper divided
- 1 ¼ tsp salt divided
- ¼ cup maple syrup
- 1 tbsp Dijon mustard
- 1 lb petite gold potatoes halved
- ½ lb green beans trimmed Juice from
- ½ fresh lemon
- 10 oz cherry tomatoes halved
- Optional: ½ tsp red pepper flakes
- Optional: Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F and line a 9×13” baking sheet with parchment paper.
- Add the potatoes to the sheet pan and toss with 2 tbsp oil, ½ tsp salt, ¼ tsp pepper, ½ tsp paprika, ½ tsp garlic powder, and ½ tsp onion powder. Roast for 20 minutes, or until the potatoes begin to soften and lightly brown.
- While the potatoes cook, season the salmon with ¼ tsp salt, ¼ tsp pepper, and the remaining paprika, garlic powder, and onion powder. Set aside. 4. In a small bowl, whisk together the maple syrup, Dijon mustard, lemon juice, optional red pepper flakes, and ¼ tsp salt to make the glaze.
- Remove the potatoes from the oven and push them to one-third of the pan. Add the green beans and tomatoes to the center third, drizzle with the remaining 1 tbsp oil, and season with the remaining salt and pepper. Toss to coat.
- Place the salmon fillets on the final third of the pan and brush generously with the maple glaze, reserving some for later.
- Return the sheet pan to the oven and bake for 12–15 minutes, or until the salmon flakes easily with a fork.
- Brush the salmon with the remaining glaze, then broil for 1–2 minutes, watching closely to prevent burning.
- Garnish with fresh parsley and serve warm.
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