Maple Dijon Salmon
This is a great sheet pan dinner for a weeknight. Our girls love salmon & potatoes and salmon is one of my favorite sources of protein.
Prep Time: 10 minutes mins
Cook Time: 35 minutes mins
Total Time: 45 minutes mins
Servings: 4
Seafood
- • 4 (6 oz) salmon, fresh or frozen fillets
Produce
- • 1 lb Baby potatoes
- • 7 cloves Garlic
- • 1 tsp Lemon, zest
- • 3 tsp Thyme, fresh
- • 1 lb To medium asparagus, thin
Condiments
- • 3 tbsp Dijon mustard, whole grain
- • 1 tbsp Lemon juice
- • 3 tbsp Maple syrup
Baking & Spices
- • 1/4 tsp Paprika
- • 3 Salt and pepper
Oils & Vinegars
- • 1 2/3 tbsp Olive oil
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, toss the potatoes with olive oil, garlic and fresh thyme and seasonings. Spread out in an even layer on a large sheet pan sprayed with nonstick spray. Roast in the oven for 20 to 25 minutes, until starting to brown.
- While the potatoes cook, toss asparagus with olive oil, garlic, lemon zest and salt/pepper; set aside.
- Maple dijon glaze- whisk together whole grain dijon mustard, maple syrup, garlic, lemon juice, fresh thyme and paprika in a small bowl.
- Once the potatoes have cooked, push to one side of the pan, add the asparagus to the other side of the pan and place your salmon filets in the center. Brush the tops of the salmon with the maple dijon glaze so that each piece is evenly coated, and season with salt and pepper. Place the sheet pan back in the oven and cook for 15 more minutes, until asparagus is fork tender and salmon is cooked through. You can pop the broiler on for the last few minutes to crisp everything up
- To serve, sprinkle with fresh parsley and season with additional salt and pepper, as-needed
Serving: 1/4th of recipe | Calories: 510kcal | Carbohydrates: 39.2g | Protein: 50.3g | Fat: 15.9g | Saturated Fat: 2.3g | Sodium: 692.7mg | Fiber: 4.5g | Sugar: 13.2g
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe cred: Kelly Glenner
