Sheet Pan Maple Dijon Salmon and Veggies is simple, yet impressive. Well balanced with heat and sweet, the whole family is sure to enjoy this colorful dish.
Baked all on one pan, maple Dijon salmon and veggies offers a delicious meal in less than 20 mins along with minimal clean up.
Live alone or just the two of you? This also makes for a great meal prep recipe. Simple portion each piece of salmon with veggies and a carb of your choice!
Looking for more sheet pan recipes?! Check on these on the blog!
Small ingredient list – Big flavor!
Salmon– Rich in Omega-3 fatty acids and loaded with nutrients. I used boneless, skinless, Atlantic salmon. Always try and opt for wild, non farmed salmon.
Maple Syrup– In Canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be at least 66 percent sugar. In a pinch you could sub honey in this recipe, but the flavor will change!
Dijon Mustard– Made of brown mustard seeds and white wine. Originated in the city of Dijon, the capital of the Burgundy region of France. I like to use grainy Dijon, but you can use any Dijon you like. You cannot sub regular mustard in this recipe.
Vegetables– Root vegetables are great for roasting but so are choices like brussel sprouts, bell peppers, zucchini, broccoli and cauliflower. Use what you like and what you have!
Fun Fact: Between 2011 and 2012 over 10,000 barrels of maple syrup valued at $18.7 million had been stolen from a storage facility in Quebec and was featured on the Netflix documentary series Dirt Money, the episode was called, “The Maple Syrup Heist”.
To use parchment paper or not?
For this recipe, yes!
Removing delicate fish from a stuck on pan is a nightmare. Avoid the hassle (and the waste!) and use parchment paper.
A quick guide to buying salmon
- Pacific vs Atlantic: there are 5 types of pacific salmon, yet only one variety of Atlantic salmon, and so you will likely see Pacific salmon sold more readily. Almost all Atlantic salmon is farmed.
- Farmed vs Wild: farmed salmon is just that – farmed. There are some criticisms to this practice and it’s environmental impacts. Farmed salmon is also higher in saturated fat. Some farmed salmon also contains color additives to give it more of a salmon look.
- Fresh vs Frozen – fresh is a deceiving label. What does fresh even mean? Unless you saw it come off the boat, you really don’t know how “fresh” your fish is. I look for flash frozen. This means it was frozen immediately after being caught, and frozen at it’s freshest point.
My go to choice is flash frozen Alaskan salmon. All salmon labelled Alaskan is wild caught.
How to prep sheet pan maple Dijon salmon and veggies
- Prep the super simple 4 ingredient maple syrup and Dijon glaze.
- Chop your veggies and toss with a little bit of the glaze.
- Glaze your salmon (which should be skin side down) on the pan.
- Arrange veggies and salmon on a parchment lined sheet pan.
Are you ready to get cooking Maple Dijon Salmon and Veggies?
Maple Dijon Salmon and Veggies
- 1 lb boneless, skin on salmon, cut into 4 equal fillets
- 2 small zucchinis sliced into medallions, then in half
- 1 red pepper, sliced thin
- 1 yellow pepper, sliced thin
- 1/4 of 1 red onion, sliced
- 3 cloves garlic, minced
- 2 Tbsp olive oil
Maple Dijon Glaze
- 1/3 cup high quality maple syrup
- 4 tbsp grainy Dijon mustard
- 2 tbsp hot sauce
- salt and pepper to taste
- Preheat oven to 375 degrees.
- In a small bowl whisk together the maple syrup, Dijon, hot sauce, salt and pepper. Creating the marinade.
- Using a large bowl, toss the veggies in olive oil, and season with salt and pepper.
- Line a baking sheet with parchment paper.
- Add 1/3 cup of marinade to vegetables, toss again till covered and transfer to the baking sheet.
- Add the salmon to the baking sheet pan, season with salt and pepper and then brush remaining marinade on the fillets.
- Roast in the oven for 15-17 mins. Flaky outside and slightly pink inside.