Description
This vibrant one-pan dish features maple-dijon glazed salmon paired with crispy potatoes and fresh asparagus, delivering a delightful and easy weeknight dinner.
Ingredients
For the Salmon and Veggies
- 4 pieces 6 oz salmon, fresh or frozen fillets (Use skin-on for extra texture)
- 1 lb baby potatoes (Cut in half)
- 7 cloves garlic (Can be whole or minced)
- 1 tsp lemon zest (Fresh for best flavor)
- 3 tsp fresh thyme (Chopped)
- 1 lb medium asparagus, thin (Trim woody ends)
For the Maple Dijon Glaze
- 3 tbsp Dijon mustard, whole grain (For a chewy texture)
- 1 tbsp lemon juice (Fresh for best flavor)
- 3 tbsp maple syrup (Can substitute with honey)
- 1/4 tsp paprika (For color and flavor)
- Salt and pepper
- 1-3 tbsp olive oil (For drizzling on veggies)
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a bowl, mix together Dijon mustard, lemon juice, maple syrup, lemon zest, paprika, salt, and pepper.
- Place the salmon fillets on the sheet pan and brush with the maple Dijon mixture.
- Cut baby potatoes in half and add them to the pan. Drizzle with olive oil, salt, and pepper.
- Add the minced garlic, fresh thyme, and asparagus to the pan, tossing everything together.
Cooking
- Bake for 20-25 minutes or until the salmon is cooked through and the veggies are tender.
Serving
- Serve warm and enjoy your healthy weeknight dinner.
Notes
Cool leftovers quickly. Store in an airtight container in the fridge for up to three days. Reheat gently in a low oven. You can also flake chilled salmon into salads or wraps. If freezing, wrap well and use within two months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: American, Healthy