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    Home » Family Style Dinners

    Maple Mustard Salmon - Sheet Pan Dinner

    Published: Dec 12, 2019 » Modified: Feb 17, 2023 » By: Kylie » This post may contain affiliate links. » 2 Comments

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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!

    Overhead shot of a sheet pan filled with maple mustard salmon and veggies
    Table of Contents show
    You'll Love This
    Instructions
    Tips
    Other Family Favorites:
    Maple Mustard Salmon - Sheet Pan Dinner

    You'll Love This

    • 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 or crowd pleasing quesadillas, 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!
    Overhead shot of a bowl filled with maple mustard salmon and veggies

    Instructions

    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.

    Maple mustard dressing being poured over a pan of Brussels sprouts and cubed sweet potatoes

    Toss to coat veggies evenly and roast for 15 minutes. 

    A sheet pan of Brussels sprouts and cubed sweet potatoes

    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. 

    Overhead shot of a sheet pan filled with maple mustard salmon and veggies

    Then broil for 1-2 minutes to get the veggies a little crisp. 

    Overhead shot of a sheet pan filled with maple mustard salmon and veggies

    Garnish with pecans, pumpkin seeds and pomegranate seeds.

    Overhead shot of a sheet pan filled with maple mustard salmon and veggies

    Tips

    • 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 use 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.
    Close up shot of a sheet pan filled with maple mustard salmon and veggies

    Other Family Favorites:

    • 30 Minute Baked Ravioli
    • Sausage & Potato Beer Cheese Soup
    • Baked Spaghetti and Meatballs
    • Creamy Tuscan Chicken Alfredo
    Overhead shot of a bowl filled with maple mustard salmon and veggies
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    Maple Mustard Salmon - Sheet Pan Dinner

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    ★★★★

    4 from 1 reviews

    This maple mustard salmon is the quickest weeknight dinner ever! 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! 

    • Author: Kylie
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 4 servings 1x
    • Category: Main Dish
    • Method: Oven
    • Cuisine: American

    Ingredients

    Scale
    • 1 lb. salmon fillets
    • 10 oz. halved Brussels sprouts (about 4 cups)
    • 1 medium/large sweet potato, peeled and ½" diced (about 4 cups)
    • ⅓ cup olive oil
    • ⅓ cup maple syrup
    • 3 tablespoons Dijon mustard
    • ½ teaspoon garlic powder
    • Kosher salt 
    • fresh cracked pepper

    Serve with: 

    • pecans
    • pumpkin seeds
    • pomegranate seeds

    Instructions

    1. Heat oven to 425 degrees. 
    2. In a measuring cup combine oil, syrup, Dijon, garlic powder and a large pinch of salt and pepper.
    3. Arrange Brussels sprouts and cubed sweet potatoes on a rimmed sheet pan.
    4.  Pour half the dressing over the sweet potatoes and Brussels sprouts and toss to coat. 
    5. Roast for 15 minutes. 
    6. Then add salmon to the sheet pan and pour remaining dressing over salmon, spreading it in a thin layer. 
    7. Roast for another 10-12 minutes or until the salmon flakes easily with a fork. 
    8. Broil for 1-2 minutes to get the veggies a little crisp. 
    9. Garnish with pecans, pumpkin seeds and pomegranate seeds.

    Notes

    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 use 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.

    Nutrition

    • Serving Size:
    • Calories: 306
    • Sugar: 12.7 g
    • Sodium: 85.6 mg
    • Fat: 17.2 g
    • Saturated Fat: 2.5 g
    • Trans Fat: 0 g
    • Carbohydrates: 21.3 g
    • Fiber: 2.8 g
    • Protein: 19.6 g
    • Cholesterol: 38.6 mg

    Keywords: sheet pan dinner, sheet pan fish, sheet pan salmon

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    Reader Interactions

    Comments

    1. Monica Crain

      December 24, 2020 at 5:46 pm

      Thank you! I made this for Christmas Eve dinner and it came out beautiful and delicious. My first Christmas dinner!!

      ★★★★

      Reply
      • Kylie Lato

        December 25, 2020 at 8:20 am

        I am so glad that you enjoyed this recipe, Monica! Thanks for leaving a review!

        Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

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