The ultimate effortless meal. A three-ingredient glaze brings incredible depth to flaky salmon fillets, roasted alongside crisp vegetables for a complete, nutritious dinner.
25 Minutes
One-Pan Meal
Paleo & GF Friendly
Why You’ll Love This One-Pan Meal
- Perfect Balance: The sweetness of the maple syrup cuts through the sharp, vinegary bite of the Dijon mustard.
- Zero Stress: No multiple pots and pans—just one sheet pan and you’re done.
- Highly Adaptable: Use whatever vegetables are in season, from asparagus to Brussels sprouts.
What You’ll Need
The Glaze & Protein
- 2 Salmon Fillets (6oz each)
- 2 tbsp Pure Maple Syrup
- 1 tbsp Dijon Mustard
- 1 clove Garlic (minced)
The Roast Veggies
- 1 bunch Thin Asparagus (trimmed)
- 1 cup Cherry Tomatoes
- 1 tbsp Olive Oil
- Salt & Black Pepper to taste
Step-by-Step Instructions
- Prep: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Vegetables: Toss the asparagus and tomatoes directly on the pan with olive oil, salt, and pepper. Push them to the edges to make room for the salmon in the center.
- Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, and minced garlic.
- Season: Place salmon fillets on the pan. Season with a pinch of salt, then brush the maple-mustard glaze generously over the top of each fillet.
- Roast: Bake for 12–15 minutes. The salmon should be opaque and flake easily, and the tomatoes should just be starting to burst.
- Finish: Optional—broil for the last 60 seconds to get a sticky, caramelized crust on the salmon.
Chef’s Tip: If using thicker vegetables like broccoli or sweet potatoes, give them a 10-minute head start in the oven before adding the salmon!
