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–+ servings
A perfectly cooked fillet of Maple Dijon Salmon Sheet Pan surrounded by roasted carrots, red onion, and Brussels sprouts.

Maple Dijon Salmon Sheet Pan

This recipe provides instructions for making a simple sheet pan dinner featuring salmon fillets roasted with vegetables, all coated in a maple dijon sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets 4-6 oz each
  • Olive oil
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • Salt & pepper
Roasted Veggies
  • 1 lb brussels sprouts
  • 4 carrots peeled
  • 1 red onion sliced into wedges
  • Olive oil
  • Garlic powder
  • Salt & pepper
Maple Mustard Sauce
  • 2 tbsp dijon mustard
  • 2 tbsp maple syrup
  • 2 tbsp fresh parsley chopped
  • 1/4 tsp apple cider vinegar
  • 1 pinch smoked paprika
  • Salt & pepper

Equipment

  • Large sheet pan
  • Small bowl

Method
 

  1. Preheat the oven to 400 F.
  2. Trim the ends off the brussels sprouts and cut them in half. Cut the carrots into 1 inch pieces and add them to a large sheet pan with the sliced brussels sprouts and red onion. Toss together with olive oil and season with salt, pepper and garlic powder.
  3. Bake the veggies for 25-30 minutes.
  4. While the veggies bake, prepare the maple mustard sauce by combining the sauce ingredients together in a bowl and whisking them until smooth.
  5. Remove the veggie sheet pan from the oven after 25-30 minutes and give the veggies a toss. Add the salmon fillets to the center of the pan.
  6. Combine the spice mix for the salmon in a small bowl and generously season each fish fillet. Brush about 1 tsp of the maple dijon sauce over the top of each salmon then drizzle with olive oil.
  7. Place the sheet pan back into the oven to finish cooking for about 15 minutes, until the salmon is cooked to your liking.
  8. Pour the rest of the maple dijon sauce over the fish and veggies before serving.

Notes

This recipe is designed for easy cleanup since everything cooks on one pan. If you prefer different vegetables, use about 1.5 lbs total weight and cut them into similar sizes for even cooking.

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