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Sheet Pan Maple Dijon Glazed Salmon
Ingredients
For the potatoes:
450g baby potatoes, cut in half
1 Tbsp olive oil
3 cloves garlic, minced
2 tsp fresh thyme
Salt and pepper, to taste
For the asparagus:
450g thin to medium asparagus, ends trimmed
2 tsp olive oil
2 cloves garlic, minced
1 tsp lemon zest
Salt and pepper, to taste
For the salmon:
4 salmon fillets, fresh or frozen, thawed
3 Tbsp whole grain Dijon mustard
3 Tbsp maple syrup, or honey
2 cloves garlic, minced
1 Tbsp lemon juice
1 tsp fresh thyme
1/4 tsp paprika
Salt and pepper, to taste
Instructions
Preheat oven to 400 degrees F.
In a large bowl, toss the potatoes with olive oil, garlic and fresh thyme and season with salt and pepper. Spread them out in an even layer on a large sheet pan sprayed with nonstick spray. Roast in the oven for 20 to 25 minutes, until starting to brown.
While the potatoes cook in the oven, toss asparagus with olive oil, garlic, lemon zest and salt/pepper; set aside. To make the maple dijon glaze, whisk together whole grain dijon mustard, maple syrup, garlic, lemon juice, fresh thyme and paprika in a small bowl.
Once the potatoes have cooked, push those to one side of the pan, add the asparagus to the other side of the pan and place your salmon fillets in the centre. Brush the tops of the salmon with the maple dijon glaze so that each piece is evenly coated, and season with salt and pepper. Place the sheet pan back in the oven and cook for 15 more minutes, until asparagus is fork tender and salmon is cooked through. You could even pop the broiler on for the last few minutes to crisp everything up!
To serve, sprinkle with fresh parsley and season with additional salt and pepper, as-needed. Enjoy!
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