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Sheet Pan Maple Dijon Salmon

Sheet pan maple Dijon salmon roasts with baby potatoes and asparagus for an easy one-pan dinner. A sweet-tangy maple mustard glaze coats the salmon, which cooks until it flakes easily.
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Prep Time 15 minutes
Cook Time 39 minutes
Total Time 54 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the maple Dijon glaze
  • 0.25 cup maple syrup pure
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice fresh
  • 1 cloves garlic finely grated
For the sheet pan
  • 1 lb potatoes baby, halved
  • 3 tbsp olive oil
  • 1 tsp salt kosher
  • 0.5 tsp pepper black
  • 1 lb asparagus woody ends trimmed
  • 1.5 lb salmon fillets skin-on, cut into 4 portions

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

Make the glaze
  1. Whisk the maple syrup, Dijon mustard, lemon juice, and garlic in a small bowl.
Roast the potatoes
  1. Heat the oven to 425°F.
  2. On an 18x13-inch rimmed sheet pan, toss the potatoes with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
  3. Arrange the potatoes cut side down.
  4. Roast for 20–25 minutes, until the potatoes are nearly tender and browned on the cut sides.
Finish the sheet pan
  1. Toss the asparagus with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  2. Push the potatoes to one side of the pan.
  3. Arrange the asparagus and salmon on the pan, placing the salmon skin side down.
  4. Brush the maple Dijon glaze over the salmon.
  5. Roast for 10–14 minutes, until the asparagus is tender and the salmon reaches 145°F in the thickest part and flakes easily.

Notes

For the best browning, arrange the potatoes cut side down with space between them. Store leftovers in an airtight container in the refrigerator for up to 3 days; freezing is not recommended. For a gluten-free version, use certified gluten-free Dijon mustard.