Sheet Pan Maple Dijon Salmon

Salmon brushed with maple, Dijon and tamari, roasted on one pan with a green vegetable.

25 min · Serves 4 · American

Ingredients

  • 4 skin-on salmon fillets, about 6 oz each
  • 1 lb asparagus, green beans or broccoli florets
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp gluten-free tamari
  • 1 clove garlic, grated
  • 1 lemon, thinly sliced
  • 1 small handful fresh dill
  • kosher salt and black pepper

Method

  1. Heat the oven to 425°F. Toss the vegetables with 1 tbsp oil, salt and pepper on a sheet pan and push them to the sides.
  2. Stir the maple, Dijon, tamari, garlic and the rest of the oil together.
  3. Set the salmon skin side down in the middle, season with salt and brush thickly with the glaze. Lay the lemon slices over the vegetables.
  4. Roast 12 to 15 minutes, until the salmon flakes at the thickest part and the glaze has caught at the edges.
  5. Scatter with dill and serve with the roasted lemon squeezed over.
  • Six weeknight dinners for October: It gets dark early and you want something warm on the table by seven. Here's a week of it, with one shopping trip and a soup you can make on Sunday.