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