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–+ servings
A perfectly cooked fillet of Maple Mustard Salmon with a shiny glaze, served alongside roasted sweet potatoes and carrots.

Divine 4-Ingredient Maple Mustard Salmon Recipe

This recipe provides a simple way to make flavorful salmon with roasted root vegetables using just four main ingredients plus seasoning. The glaze balances sweetness from maple syrup with the tang of Dijon mustard.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon and Vegetables
  • 4 pieces Salmon fillets skin-on
  • 2 tablespoons Pure maple syrup 100% pure
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Olive oil divided
  • 1 teaspoon Garlic powder divided
  • 1 teaspoon Salt and pepper to taste
  • 2 Carrots peeled and chopped into 1-inch chunks
  • 2 Parsnips peeled and chopped into 1-inch chunks
  • 1 Sweet potato peeled and cubed into 1-inch chunks
  • Fresh thyme for garnish

Equipment

  • Baking sheet
  • Mixing bowl
  • Knife and cutting board
  • Measuring spoons
  • Spatula or tongs

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
  2. Peel and chop the carrots, parsnips, and sweet potato into uniform 1-inch chunks. Toss them with 1 tablespoon of olive oil, salt, pepper, and half of the garlic powder. Spread the veggies evenly on one side of the baking sheet, leaving room for the salmon.
  3. In a small mixing bowl, whisk together the pure maple syrup, Dijon mustard, 1 tablespoon olive oil, the remaining garlic powder, and a pinch of salt and pepper.
  4. Pat the salmon fillets dry with paper towels. Place them skin-side down on the empty side of the baking sheet. Brush each fillet generously with the maple-mustard glaze, coating the tops and sides evenly.
  5. Roast in the oven for 20-25 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and caramelized.
  6. Remove from oven and sprinkle fresh thyme leaves over the salmon and veggies. Serve immediately for best taste and texture.

Notes

Cut root vegetables into similar sizes to ensure even roasting and tenderness. Fresh thyme added after roasting preserves its bright flavor and aroma. Use parchment paper or lightly grease the baking sheet to ease cleanup. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months; reheat gently in the oven.

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