Looking for an effortless yet delicious dinner idea? Look no further than sheet pan salmon with a mouthwatering maple glaze! This easy-to-make dish brings together the natural goodness of salmon filets with the sweet tanginess of maple syrup, resulting in a flavor that will leave your taste buds begging for more. Plus, the convenience factor is off the charts – simply toss some potatoes and asparagus onto the same pan, and let everything cook together to perfection. It’s a one-pan wonder that will have you spending less time in the kitchen and more time enjoying a wholesome meal with your loved ones.
Why should I make this sheet pan salmon?
The entire salmon recipe takes maybe five minutes to assemble and 40 minutes of hands-off/go-sip-a-cocktail time to cook—perfect for a weeknight. It is a complete meal, with protein from the salmon, veggies from the asparagus, and carbs from the potatoes. It’s super tasty, packed full of nutrition, and clean-up is a breeze! If you’re looking for a way to add more fatty fish into your diet, then this sheet pan should be on your next menu.
How do you make this maple glazed salmon sheet pan dinner?
Since potatoes take a bit to cook, this sheet pan meal does cook in two phases—first we get the potatoes almost completely finished, and then pop on the salmon and asparagus for the last few minutes. Here are the steps:
- Toss together the new potatoes with oil, salt, and pepper. Place them on the sheet pan and roast until they begin to soften.
- While the potatoes cook, whisk together the easy maple glaze in a small bowl.
- When the potatoes are tender, push them to one side of the pan, and then add the salmon fillets and asparagus.
- Drizzle the maple glaze over the salmon, and then drizzle the asparagus with oil and season with salt and pepper.
- Roast in the oven for an additional 10 minutes or so, until the salmon is flaky.
Do you cook salmon with the skin side up or down?
Because this salmon is cooking in the oven, there is no need to flip! We recommend cooking it skin side down.
How do I know when sheet pan salmon is ready?
Both salmon and asparagus cook quite quickly! Salmon should be cooked until just opaque and flaky. We recommend grabbing a fork and pulling away at the salmon a bit—if it flakes, it’s ready to enjoy!
As for the asparagus, it should be cooked until tender, but not floppy or mushy. You want that asparagus to have a little bit of bite still. In fact, I’d always rather err on the side of too raw asparagus instead of too cooked. Raw asparagus is actually incredibly sweet and tasty! Especially when it’s fresh, local, in-season asparagus.
Tell me about this maple-mustard glaze!
The maple-mustard glaze used on the salmon in this dish is super easy to whip up using just a few ingredients you probably already have in your kitchen. It gives the salmon a spicy sweet flavor that even a lot of salmon-haters seem to love. My kid gobbled this up!
Now isn’t the time for over-seasoning—let the vegetables shine, friends. Happy cooking!
Want more dinners you can bake on one sheet pan like this one?
- Sheet pan garlic butter steak and potatoes
- Sheet pan sausage and veggies (peep the roasted broccoli!)
- Sheet pan Greek chicken and vegetables—chicken, feta, red onions, cherry tomatoes…what’s not to love?
Sheet Pan Salmon with a Maple Glaze
Sheet pan salmon with a maple glaze requires minimal effort for maximum flavor. In a few simple steps, you can enjoy flaky salmon fillets and perfect sides.
Ingredients
- 2 pounds small red potatoes, halved or quartered if large
- 1/4 cup avocado oil, divided
- 2 teaspoons sea salt, divided
- 1 teaspoon black pepper, divided
- 1/4 cup dijon mustard
- 2 tablespoons maple syrup
- 2 teaspoons dried dill or 2 tablespoons fresh minced dill
- 4 large (~6 ounce) fillets wild-caught Alaskan salmon (or 1 large skin-on salmon fillet cut into four pieces)
- 2 pounds fresh asparagus, woody stems snapped off
- Fresh lemon wedges, for serving
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. Preheat oven to 425°F.
- In a medium-size bowl, mix together the potatoes, two tablespoons of oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread onto prepared baking sheet, and roast in preheated oven for 20-25 minutes, or until the potatoes have begun to soften, but aren’t completely tender.
- While the potatoes cook, mix together the mustard, maple syrup, and dill in a small bowl. Set aside.
- When the potato cooking time is up, push them to one side of the sheet plan, and then place the salmon fillets in the middle and the asparagus on the side.
- Liberally spread the mustard mixture on top of the salmon. Then drizzle the remaining oil, salt, and pepper over the asparagus.
- Roast in the preheated oven for 12-14 minutes, or until the salmon is opaque and flaky and the asparagus is fork tender, but not mushy. Serve with lemon wedges to spritz on the asparagus and salmon.
Notes
- When salmon is done, its internal temperature should be 145°F. Make sure you are inserting your thermometer at the thickest part of the fish for an accurate reading!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 531Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 36mgSodium: 1559mgCarbohydrates: 63gFiber: 10gSugar: 13gProtein: 24g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
Wholefully is a proud member of the Meijer Ambassador program. Learn more about the great things happening at your local Meijer store by following them on Instagram, Facebook, Pinterest or by checking out their website.
All opinions are entirely my own. Want to be a sponsor? Let’s work together!
