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For this tasty dish, you need simple and fresh ingredients. Here’s what to gather: - 4 salmon fillets (about 6 oz each) - 1 pound asparagus, trimmed - 1 pound baby potatoes, halved These main ingredients shine and make this meal special. Salmon gives a rich taste. Asparagus adds a nice crunch, and potatoes are hearty. The magic of this dish lies in the marinade. You will need: - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Mix these to create a sweet and tangy flavor. The maple syrup brings sweetness, while Dijon mustard adds zest. Olive oil keeps everything moist and flavorful. To finish this dish, consider using fresh herbs. A sprinkle of fresh parsley adds color and brightness. It also gives a fresh taste. You can use it to make your meal look even more inviting. Enjoy your Maple Dijon Salmon Sheet Pan Dinner! First, set your oven to 400°F (200°C). This heat is perfect for baking. Next, grab a large sheet pan. Line it with parchment paper or foil. This makes cleanup quick and easy. In a small bowl, mix together the following: - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Whisk these ingredients until smooth. This marinade adds great flavor to the salmon. Place the 4 salmon fillets on one side of the sheet pan. Pour half of the maple Dijon marinade over the salmon. Make sure each fillet gets coated well. In another bowl, toss 1 pound of halved baby potatoes and 1 pound of trimmed asparagus with the rest of the marinade. Spread them out on the other side of the sheet pan. This helps them cook evenly. Now it’s time to bake! Place the sheet pan in the oven. Bake for 15-20 minutes. The salmon should flake easily with a fork. Check that the potatoes are tender, and the asparagus is bright green. Once done, take the pan out of the oven. Let it rest for a few minutes. Finally, garnish with fresh parsley before serving. Enjoy your delightful meal! To season salmon well, you need a good balance. The maple syrup adds sweetness, while the Dijon mustard gives a nice tang. Mix them with olive oil, garlic powder, onion powder, salt, and pepper. This mix coats the salmon well. Use enough to cover each fillet. Don’t be shy; flavor enhances the dish. Let the salmon sit for a few minutes to absorb the marinade. This step makes a big difference. For the best texture, cut baby potatoes in half. This helps them cook evenly. Toss both the potatoes and asparagus in the same maple Dijon mix. Spread them out on the sheet pan. Make sure they have space around them. This allows hot air to circulate. Bake until the potatoes are soft and the asparagus is bright green. You want them tender but not mushy. That slight crispiness gives great texture. Store leftovers in an airtight container. This keeps the salmon and veggies fresh. You can keep them for up to three days in the fridge. When you reheat, do so gently. Use the microwave for a quick option, but the oven is best. Preheat the oven to 350°F (175°C) and warm for about 10-15 minutes. This brings back the texture and flavor. Avoid overheating, as it can dry out the fish. {{image_2}} You can swap salmon for other fish. Cod and trout work well. They have a mild taste. Both fish cook in the same time as salmon. This keeps meal prep easy. Make sure to adjust the cooking time. Thicker fillets may need more time. Always check for doneness by flaking with a fork. You can change the veggies, too! Try broccoli, bell peppers, or green beans. Carrots add a nice crunch and sweetness. Zucchini and cherry tomatoes also roast well. Just remember to cut them into similar sizes. This helps them cook evenly. Mix up the marinade for fun flavors! Try honey instead of maple syrup for a sweet twist. Add soy sauce for a salty kick. A splash of lemon juice adds brightness. You can also use herbs like dill or thyme. These can give your dish a fresh taste. Experiment with different flavors to find your favorite! After enjoying your Maple Dijon Salmon, store leftovers in an airtight container. Make sure to cool the dish first. You can keep it in the fridge for up to three days. If you want to save it longer, freezing is a great option. To reheat, use your oven or microwave. For the oven, preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Heat for about 10-15 minutes. This helps keep the texture nice. If using a microwave, heat in short bursts, checking often to avoid overcooking. If you freeze the salmon and veggies, wrap them tightly in plastic wrap. Use a freezer-safe bag or container too. You can freeze for up to three months. To enjoy, thaw overnight in the fridge. Reheat as mentioned earlier for tasty results. Yes, you can use frozen salmon. Just thaw it first. Place it in the fridge overnight to defrost. For quick thawing, you can seal it in a bag and submerge it in cold water for about an hour. Once thawed, pat it dry before adding the maple Dijon marinade. You can add many sides to this sheet pan. Here are some tasty options: - Broccoli florets - Bell peppers, sliced - Carrots, cut into sticks - Cherry tomatoes - Zucchini, sliced These vegetables also roast well and bring great flavor. Salmon cooks quickly in the oven. It usually takes about 15-20 minutes at 400°F. The salmon is done when it flakes easily with a fork. Always check the thickest part of the fillet for doneness. Yes, this recipe is great for meal prep. The salmon and veggies store well. You can keep leftovers in an airtight container in the fridge for up to three days. Just reheat in the oven or microwave for a quick meal. This recipe for Maple Dijon Salmon is simple and fun. You learned about key ingredients and how to make a tasty marinade. I shared step-by-step instructions, tips, and even ideas for variations. You can swap out salmon or veggies to fit your taste. Proper storage and reheating tips keep your meals fresh. Cooking this dish will impress your family and friends. Enjoy making great meals while having fun in the kitchen!

Maple Dijon Salmon Sheet Pan Dinner

Create a delicious Maple Dijon Salmon Sheet Pan Dinner that's quick and easy for any night of the week! This one-pan meal is packed with flavor from fresh salmon, tender asparagus, and hearty baby potatoes, all drizzled with a sweet and tangy maple Dijon glaze. In just 30 minutes, you can have a healthy and eye-catching dinner that your family will love. Click through for the full recipe and elevate your weeknight meals!
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Ingredients
  

4 salmon fillets (about 6 oz each)

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 pound asparagus, trimmed

1 pound baby potatoes, halved

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

    In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper. This will be your marinade for the salmon.

      Place the salmon fillets on one side of the sheet pan. Pour half of the maple Dijon mixture over the fillets, ensuring they are well coated.

        In another bowl, toss the halved baby potatoes and asparagus with the remaining maple Dijon mixture until they are evenly coated.

          Arrange the potatoes and asparagus on the other side of the sheet pan, making sure they are spread out for even cooking.

            Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the potatoes are tender. The asparagus should be bright green and tender yet slightly crisp.

              Remove the sheet pan from the oven and let it rest for a few minutes.

                Garnish the salmon and vegetables with chopped fresh parsley before serving.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic presentation or transfer to individual plates. Drizzle any remaining sauce from the pan over the salmon and vegetables for added flavor.