Sheet-pan meals are such an easy way to change up your dinner game. I love how easily customizable they are, and can be made with pretty much any combination of protein and veggie. Plus, they’re easy to put together and leave you with a minimal mess to clean up.
This flavor-packed maple dijon sheet-pan salmon has crisp veggies with smokey salmon fillets topped with a creamy maple dijon sauce. It’s a delicious weeknight meal full of fiber and protein, and pairs so well with a side of quinoa, rice or couscous.
If you’re tired of your typical protein and veggie dinner combination, this recipe is for you. I love adding simple sauces to my dishes to help change up the same usual flavors from time to time.
The creamy maple dijon sauce is the perfect addition to this sheet-pan, and can help elevate any meal.
What you’ll need for this easy, sheet-pan meal
This recipe can easily be customized with veggies of your choice, and can also be made with tofu or chicken. Here’s what you’ll need:
- Salmon fillets: I used 4 skinless salmon fillets that were about 4 oz each. I seasoned them with a blend of paprika, smoked paprika, garlic powder, cayenne pepper, and salt & pepper
- Veggies: I added brussels sprouts, rainbow carrots and red onions. Other options are broccoli, sweet potato, or any type of squash.
- Maple dijon sauce: the homemade maple mustard sauce brings all of the flavors together. You’ll need dijon mustard, maple syrup, apple cider vinegar, parsley, smoked paprika, and salt & pepper
- Olive oil + fresh parsley
- Toss the chopped veggies in olive oil, salt, pepper and garlic powder. Roast them on 400 F for about 25-30 minutes
- Add the salmon to the sheet-pan and season each fillet with your homemade spice rub. Spread some of the maple dijon sauce over the tops of each salmon fillet and top with a drizzle of olive oil
- Finish baking everything for another 15 minutes, or until the salmon is cooked to your liking
- Top it all off with the remaining maple mustard sauce and fresh parsley
What to serve with your Sheet-pan Maple Dijon Salmon
This sheet-pan packs in protein, fiber and omega-3 fats, but I love serving it with a grain or complex carb for a well-rounded meal.
Serve your salmon and veggies with wild rice, couscous, quinoa or barley so some added fiber rich carbs.
This easy sheet-pan dinner is so easy and full of flavor. I know you guys are going to love it!
Check out some more salmon recipes below:
Maple Tahini Salmon Bowls with Wild Rice
Honey Mustard Breaded Salmon
Coconut Curry Salmon
Maple Dijon Salmon Sheet-pan
Ingredients
- 4 salmon fillets, 4-6 oz each
- Olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Salt & pepper
Roasted Veggies
- 1 lb brussels sprouts
- 4 carrots, peeled
- 1 red onion, sliced into wedges
- Olive oil
- Garlic powder
- Salt & pepper
Maple Mustard Sauce
- 2 tbsp dijon mustard
- 2 tbsp maple syrup
- 2 tbsp fresh parsley, chopped
- 1/4 tsp apple cider vinegar
- Pinch smoked paprika
- Salt & pepper
Directions
- Preheat the oven to 400 F
- Trim the ends off of the brussels sprouts and cut them in half. Cut the carrots into 1″ pieces and add them to a large sheet pan with the sliced brussels sprouts and red onion. Toss together with olive oil and season with salt, pepper and garlic powder.
- Bake the veggies for 25-30 minutes.
- While the veggies bake, prepare the maple mustard sauce by combining the sauce ingredients together in a bowl and whisking them together until smooth.
- Remove the veggie sheet pan from the oven after 25-30 minutes and give the veggies a toss. Add the salmon fillets to the center of the pan.
- Combine the spice mix for the salmon in a small bowl and generously season each fish fillet. Brush about 1 tsp of the maple dijon sauce over the top of each salmon then drizzle with olive oil.
- Place the sheet pan back into the oven to finish cooking for about 15 minutes, until the salmon is cooked to your liking.
- Pour the rest of the maple dijon sauce over the fish and veggies before serving.
Made this tonight & it was delicious! So easy, so quick & so yummy! The seasoning & sauce would also be great on a lot of different proteins & vegetables 😋. I’l going to try it on roasted pork tenderloin & roasted Brussels sprouts, red onion (or Vidalia when in season), chunks of unpeeled sweet potato & peeled beet chunks.
I’m so glad you enjoyed it, Camille!