Maple Dijon Glazed Salmon with Roasted Root Vegetables

Why You’ll Love This Recipe

This dish is ideal for busy weeknights or elegant dinners alike. The maple-Dijon glaze is simple but full of flavor — sweet, tangy, and slightly spicy. The roasted root vegetables add heartiness, vibrant color, and a natural sweetness that complements the salmon beautifully. It’s a sheet pan meal with minimal cleanup, high nutrition, and restaurant-quality results with home-cooked ease.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salmon:

• Salmon fillets (skin-on or skinless)
• Maple syrup (pure)
• Dijon mustard
• Garlic (minced)
• Lemon juice
• Olive oil
• Salt and black pepper
• Fresh thyme or parsley (for garnish)

For the roasted root vegetables:

• Carrots (peeled and chopped)
• Parsnips (peeled and chopped)
• Sweet potatoes or butternut squash (peeled and cubed)
• Red onion (optional, cut into wedges)
• Olive oil
• Salt and pepper
• Fresh rosemary or thyme (optional)

Directions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Prepare the vegetables:
   • In a large bowl, toss the chopped root vegetables and red onion with olive oil, salt, pepper, and herbs.
   • Spread them in a single layer on the prepared baking sheet and roast for 20 minutes.
3. Make the glaze:
   • In a small bowl, whisk together maple syrup, Dijon mustard, garlic, lemon juice, olive oil, salt, and pepper.
4. Add salmon to the pan:
   • After the vegetables have roasted for 20 minutes, remove the sheet from the oven.
   • Push the vegetables to the sides to make room for the salmon fillets in the center.
   • Place salmon skin-side down (if using skin-on) and brush generously with the maple-Dijon glaze.
5. Roast everything together:
   • Return the pan to the oven and roast for another 12–15 minutes, or until the salmon flakes easily and the vegetables are tender and caramelized.
   • If desired, broil for the last 1–2 minutes to slightly caramelize the glaze.
6. Serve:
   • Garnish with fresh herbs and a squeeze of lemon juice. Serve hot with the roasted vegetables.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

• Spicy kick: Add a pinch of red pepper flakes or a teaspoon of whole grain mustard to the glaze.
• Different fish: Use trout, cod, or arctic char if salmon is unavailable.
• Additional veggies: Add Brussels sprouts, beets, or turnips to the root vegetable mix.
• Gluten-free: Naturally gluten-free — just ensure Dijon mustard is certified GF.
• Low-carb option: Replace sweet potatoes with cauliflower or radishes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F for 10–12 minutes or in the microwave for 1–2 minutes.
Salmon can be eaten cold over salads the next day, and vegetables can be tossed into soups or grain bowls.
Freezing is not recommended for fully cooked salmon, as it may dry out when thawed.

FAQs

Can I use frozen salmon?

Yes, thaw the salmon fully in the refrigerator before cooking for best texture and even roasting.

What type of maple syrup should I use?

Use pure maple syrup (Grade A dark preferred) for the richest flavor. Avoid artificial pancake syrups.

Can I marinate the salmon in the glaze?

Yes, you can marinate the salmon for 15–30 minutes beforehand for a more intense flavor, though it’s not required.

Can I make this meal ahead?

You can prep the vegetables and glaze ahead of time. Roast and glaze the salmon fresh for best results.

Should I peel the vegetables?

Yes, for best texture and caramelization, peeling root vegetables is recommended.

Can I make this on separate pans?

Yes, if you prefer crispier vegetables or if you’re making a large batch, use two pans to avoid overcrowding.

How do I know when the salmon is done?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Is this recipe dairy-free?

Yes, this dish is naturally dairy-free.

Can I use honey instead of maple syrup?

Yes, but the flavor will change slightly. Honey is a bit sweeter and less complex than maple syrup.

What should I serve with this?

This is a full meal on its own, but it pairs well with a simple green salad, quinoa, or steamed green beans.

Conclusion

Maple Dijon Glazed Salmon with Roasted Root Vegetables is a wholesome, delicious dish that’s perfect for fall and winter dinners. The sweet and savory glaze paired with earthy, caramelized vegetables makes for a well-balanced meal that’s as nutritious as it is satisfying. Whether you’re cooking for your family or hosting a cozy dinner party, this sheet pan recipe is sure to impress with minimal effort and maximum flavor.

Maple Dijon Glazed Salmon with Roasted Root Vegetables

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Maple Dijon Glazed Salmon with Roasted Root Vegetables is a sheet-pan dinner featuring tender salmon coated in a sweet-tangy maple mustard glaze, roasted alongside caramelized seasonal vegetables for a wholesome, elegant, and nutritious meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. 4 salmon fillets (about 6 ounces each)
2. 3 tablespoons pure maple syrup
3. 2 tablespoons Dijon mustard
4. 2 cloves garlic, minced
5. 1 tablespoon lemon juice
6. 1 tablespoon olive oil
7. Salt and black pepper, to taste
8. 1 tablespoon fresh thyme or parsley, chopped (for garnish)
9. 2 carrots, peeled and chopped
10. 2 parsnips, peeled and chopped
11. 1 medium sweet potato or 2 cups butternut squash, cubed
12. 1 red onion, cut into wedges (optional)
13. 2 tablespoons olive oil (for vegetables)
14. 1 teaspoon fresh rosemary or thyme (optional)

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

1. In a bowl, toss carrots, parsnips, sweet potato (or squash), and red onion with olive oil, salt, pepper, and rosemary if using. Spread evenly on the baking sheet and roast for 20 minutes.
2. In a small bowl, whisk together maple syrup, Dijon mustard, garlic, lemon juice, olive oil, salt, and pepper to make the glaze.
3. Remove vegetables from the oven. Push them to the sides of the pan and place salmon fillets in the center, skin-side down if applicable. Brush generously with glaze.
4. Return to the oven and roast 12–15 minutes, until salmon flakes easily and vegetables are tender. Broil for 1–2 minutes at the end for extra caramelization if desired.
5. Serve hot, garnished with fresh thyme or parsley and a squeeze of lemon juice.

Notes

• Use pure maple syrup for the richest flavor — avoid artificial syrups.
• Marinate salmon in the glaze for 15–30 minutes before cooking for deeper flavor.
• For crispier vegetables, roast them on a separate pan to prevent overcrowding.
• This dish is naturally gluten-free and dairy-free.
• Salmon is fully cooked when it reaches 145°F (63°C) internally.

Nutrition

• Serving Size: 1 salmon fillet with vegetables
• Calories: 460
• Sugar: 13g
• Sodium: 420mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 34g
• Cholesterol: 85mg