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This maple mustard salmon is the quickest weeknight dinner ever – coming together in just 40 minutes (most of which is hands off cooking time while everything roasts in the oven)! A sweet, tangy maple Dijon sauce coats cubed sweet potato, crisp Brussels sprouts and fresh salmon fillets for a delicious, filling meal that your family will love!
Why you’re going to love this sheet pan salmon:
- It’s quick and easy! My favorite short cut when I’m making this maple mustard salmon is buying pre-cut Brussels sprouts and sweet potatoes. That’ll cut your prep time down to literally just a few minutes. Then the oven does the rest of the work – roasting the salmon and veggies until they are tender and delicious!
- The ingredient list is short and sweet! Just 9 ingredients (including salt and pepper!) and most of them are pantry staples that you’ll likely already have on hand! This is one of my most favorite wholesome family dinners when I’m craving something veggie loaded and filling!
- It’s the perfect dinner party meal! When I’m having friends over, sheet pan dinners are my go-to! Whether it’s my chicken fajitas, crowd pleasing quesadillas or Asian salmon, I like to throw a sheet pan dinner in the oven because it frees me up to hang out and pour a glass of wine while dinner cooks itself!
How to make maple Dijon salmon:
In a measuring cup combine oil, syrup, Dijon, garlic powder and a large pinch of salt and pepper.
Arrange Brussels sprouts and cubed sweet potatoes on a rimmed sheet pan. Pour half the dressing over the veggies.
Toss to coat veggies evenly and roast for 15 minutes.
Then add salmon to the sheet pan and pour remaining dressing over salmon, spreading it in a thin layer. Roast for another 10-12 minutes.
Then broil for 1-2 minutes to get the veggies a little crisp.
Garnish with pecans, pumpkin seeds and pomegranate seeds.
Tips for making the best maple mustard salmon:
- Switch up the veggies to suit your family’s tastes! As long as you keep the ratio around 8 cups of chopped veggies, the recipe should work out just fine! Be sure to take into consideration the size and baking time of any veggies that you sub for the sweet potato and Brussels sprouts.
- If you don’t have a sheet pan, you could also used a plain old baking dish. Depending on the size of your baking dish, I’d recommend using two dishes so that you can ensure the veggies are spread in a single layer.
- Leave the skin on the salmon fillets. The skin is going to help hold in a lot of moisture, making the fish perfectly tender inside and ensuring that it doesn’t dry out. While I prefer not to eat the skin, you certainly can after it’s baked. If you don’t like salmon skin, don’t worry – as soon as it’s cooked through the skin becomes very easy to remove from the flesh.
If you loved this sheet pan salmon, check out these other family favorites:
- Asian Sheet Pan Salmon
- 30 Minute Baked Ravioli
- Sausage & Potato Beer Cheese Soup
- One Pan Skillet Enchiladas
- Baked Spaghetti and Meatballs
- Creamy Tuscan Chicken Alfredo
- 1 lb. salmon fillets
- 10 oz. halved Brussels sprouts (about 4 cups)
- 1 medium/large sweet potato, peeled and 1/2″ diced (about 4 cups)
- 1/3 cup olive oil
- 1/3 cup maple syrup
- 3 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- Kosher salt
- fresh cracked pepper
- pumpkin seeds
- pomegranate seeds
- Heat oven to 425 degrees.
- In a measuring cup combine oil, syrup, Dijon, garlic powder and a large pinch of salt and pepper.
- Arrange Brussels sprouts and cubed sweet potatoes on a rimmed sheet pan.
- Pour half the dressing over the sweet potatoes and Brussels sprouts and toss to coat.
- Roast for 15 minutes.
- Then add salmon to the sheet pan and pour remaining dressing over salmon, spreading it in a thin layer.
- Roast for another 10-12 minutes or until the salmon flakes easily with a fork.
- Broil for 1-2 minutes to get the veggies a little crisp.
- Garnish with pecans, pumpkin seeds and pomegranate seeds.
- Category: Main Dish
- Method: Oven
- Cuisine: American