Description
A wholesome, flavor-packed dinner all on one pan—juicy salmon fillets and hearty fall veggies roasted together in a sweet-tangy maple-Dijon glaze. It’s quick, colorful, and perfect for busy weeknights without skimping on flavor.
Ingredients
4 salmon fillets (about 6 oz each)
3 cups assorted fall veggies (Brussels sprouts, carrots, sweet potatoes), cut into bite-sized pieces
3 tbsp olive oil
3 tbsp pure maple syrup
2 tbsp Dijon mustard
1 tbsp soy sauce or tamari
Salt & black pepper, to taste
Instructions
Preheat oven to 400°F (200°C).
Toss veggies with 2 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast 15 minutes.
In a small bowl, whisk maple syrup, Dijon, soy sauce, and remaining olive oil.
Push veggies to the sides of the pan and place salmon fillets in the center. Brush salmon with glaze and drizzle some over veggies.
Roast 12–15 minutes more, until salmon flakes easily and veggies are tender.
Spoon extra glaze over salmon before serving.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
Nutrition
- Calories: 420 / Serving
- Fat: 21g / Serving
- Carbohydrates: 24g / Serving
- Protein: 35g / Serving