Sheet Pan Maple Dijon Salmon Recipe

Introduction

This Sheet Pan Maple Dijon Salmon is a quick and flavorful dinner that feels like you put in way more effort than you did. With a sweet and tangy glaze and perfectly roasted veggies, it’s a weeknight winner that’s also great for meal prep or entertaining.

Ingredients

• 4 salmon fillets (6 oz each, skin-on or skinless)
• 1 lb baby potatoes, halved
• 12 oz green beans, trimmed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp salt (divided)
• ½ tsp black pepper (divided)
• Optional: chopped fresh parsley or dill for garnish

Instructions

1. Step 1: Preheat your oven to 400°F and line a large sheet pan with parchment paper.
2. Step 2: On the parchment-lined sheet pan, toss the halved baby potatoes and trimmed green beans with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread them out in a single layer and roast for 10 minutes.
3. Step 3: In a small bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, lemon juice, minced garlic, 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper to make the glaze.
4. Step 4: Remove the sheet pan from the oven. Push the veggies to the sides and place the salmon fillets in the center. Spoon the glaze evenly over each fillet.
5. Step 5: Return the pan to the oven and roast for another 12–15 minutes, or until the salmon flakes easily with a fork and the veggies are tender and golden.
6. Step 6: Remove from the oven and let sit for 2 minutes. Garnish with chopped parsley or dill if desired, then serve.

Tips & Variations

• Use broccoli, asparagus, or Brussels sprouts instead of green beans for variety.
• Swap honey for maple syrup if you prefer a different sweetness.
• Try grainy brown mustard instead of Dijon for a different texture and flavor.
• Use sweet potatoes in place of baby potatoes for a sweeter side.
• Add red onion slices to the sheet pan for extra flavor and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F or microwave in 30-second bursts. The salmon is also delicious served cold over a salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

It’s best to use fresh or fully thawed salmon for even cooking and best texture. If using frozen, thaw completely in the refrigerator before cooking.

What can I serve with this sheet pan salmon?

It pairs well with crusty sourdough bread, a fresh side salad with balsamic vinaigrette, quinoa or brown rice, or additional roasted vegetables like carrots or Brussels sprouts.

Sheet Pan Maple Dijon Salmon Recipe

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5 from 782 reviews

This Sheet Pan Maple Dijon Salmon recipe is a quick and flavorful one-pan meal featuring juicy salmon fillets glazed with a sweet and tangy maple mustard sauce, roasted alongside tender baby potatoes and crisp green beans. Perfect for an easy, wholesome dinner or meal prep, it combines simple ingredients with minimal cleanup for maximum taste.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salmon

• 4 salmon fillets (6 oz each, skin-on or skinless)

Vegetables

• 1 lb baby potatoes, halved
• 12 oz green beans, trimmed

Glaze

• 2 tbsp maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 2 tbsp olive oil (divided: 1 tbsp for veggies, 1 tbsp for glaze)
• 1 tsp salt (divided: ½ tsp for veggies, ½ tsp for glaze)
• ½ tsp black pepper (divided: ¼ tsp for veggies, ¼ tsp for glaze)

Optional Garnish

• Chopped fresh parsley or dill

Instructions

1. Preheat the oven and prep the sheet pan: Preheat your oven to 400°F and line a large sheet pan with parchment paper to ensure easy cleanup and prevent sticking.
2. Prep and roast the veggies: On the lined sheet pan, toss the halved baby potatoes and trimmed green beans with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread them out evenly in a single layer and roast for 10 minutes at 400°F to start cooking the vegetables.
3. Make the glaze: In a small bowl, whisk together maple syrup, Dijon mustard, whole grain mustard, lemon juice, minced garlic, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper to create a sweet and tangy glaze that will coat the salmon beautifully.
4. Add salmon and glaze: Remove the sheet pan from the oven and push the roasted veggies to the edges. Place the salmon fillets in the center and evenly spoon the prepared glaze over each fillet, ensuring they are well coated.
5. Roast everything together: Return the pan to the oven and roast for another 12 to 15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and golden brown.
6. Serve it up: Remove the pan from the oven and let the salmon rest for 2 minutes. Garnish with chopped parsley or dill if desired, then serve immediately for a delicious and satisfying meal.

Notes

• Do not overcook the salmon to keep it juicy; stick to 12–15 minutes of roasting after glazing.
• Avoid crowding the sheet pan to ensure vegetables roast instead of steam.
• Use parchment paper on the sheet pan to make clean-up easier and to prevent sticking.
• Trim green beans properly to eliminate tough ends that can be chewy.
• Leftovers keep well in the fridge for up to 3 days and can be reheated gently or enjoyed cold in salads.
• You can substitute broccoli, asparagus, or Brussels sprouts for green beans.
• Honey can replace maple syrup for a different sweetness profile.
• Try grainy brown mustard in place of Dijon mustard for texture variation.
• Sweet potatoes can be used instead of baby potatoes for a twist.
• Adding red onion slices can enhance the flavor.

Keywords: sheet pan dinner, salmon recipe, maple Dijon glaze, roasted vegetables, healthy dinner, easy meal prep, one-pan meal