This sheet-pan supper is pure weeknight magic: tender salmon fillets glazed in sticky maple mustard sauce roast alongside autumn’s best veggies, squash, Brussels sprouts, and carrots, on one pan for minimal cleanup and maximum flavor. It’s sweet, tangy, and colorful, delivering a gourmet feel with effortless prep. I threw this together on a busy Tuesday, and my family thought I’d been slaving away all day. The look on their faces when I revealed it was literally “sheet pan only” was priceless!
Why You’ll Love This Recipe
- One-Pan Efficiency: No juggling pots—everything cooks together for a complete meal.
- Sweet-Tangy Glaze: Maple syrup and Dijon mustard create a glossy, finger-licking sauce.
- Seasonal Veggie Medley: Squash, sprouts, and carrots caramelize perfectly, adding color and nutrients.
- Flexible & Customizable: Swap in whatever hearty vegetables you have on hand.
Equipment Needed
- Rimmed sheet pan (15×10″ or larger)
- Parchment paper or silicone baking mat
- Small bowl
- Whisk or fork
- Spatula
Timings & Servings
- Prep time: 15 minutes
- Cook time: 20–25 minutes
- Total time: 40 minutes
- Yields: 4 servings
Nutritional Information (per serving)
- Calories: 380 kcal
- Fat: 18 g
- Carbohydrates: 32 g
- Protein: 24 g
- Fiber: 6 g
- Sugar: 14 g
- Sodium: 450 mg
Ingredients
Salmon & Glaze
- 4 salmon fillets (4–6 oz each)
- 3 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- Salt & pepper, to taste
Veggies
- 2 cups butternut squash, peeled & cubed (½″ pieces)
- 2 cups Brussels sprouts, trimmed & halved
- 2 medium carrots, sliced on the diagonal (½″ thick)
- 1 tbsp olive oil
- Salt, pepper, and ½ tsp dried thyme
Instructions
- Preheat & Prep:
– Preheat oven to 425 °F (220 °C). Line the sheet pan with parchment. - Toss the Veggies:
– In a bowl, toss squash, Brussels sprouts, and carrots with 1 tbsp oil, thyme, salt, and pepper.
– Spread in a single layer on one side of the pan. - Make the Glaze:
– In a small bowl, whisk together maple syrup, Dijon, and 1 tbsp olive oil. Season with a pinch of salt. - Arrange the Salmon:
– Pat salmon dry, season with salt and pepper.
– Place fillets skin-side down on the empty side of the pan. Brush each generously with half the glaze. - Roast:
– Bake 12 minutes. Brush salmon with remaining glaze, then roast an additional 5–8 minutes until salmon flakes easily and veggies are tender-golden. - Serve:
– Transfer to plates, spoon any pan juices over salmon, and serve immediately.
Pro Tips
- Even Cooking: Cut veggies uniformly so they roast at the same rate.
- Crispier Edges: Give veggies space; overcrowding causes steaming instead of roasting.
- Glaze Variations: Stir in a pinch of smoked paprika or garlic powder for extra depth.
Frequently Asked Questions
- Can I use frozen vegetables?
Yes, thaw and pat dry before tossing; reduce initial roast time by 3 minutes. - What if I don’t have Dijon mustard?
Substitute whole grain mustard or 1 tbsp yellow mustard + 1 tsp white wine vinegar. - How can I tell when salmon is done?
It should flake easily with a fork and reach 145 °F internal temperature.
Sheet-Pan Maple-Mustard Salmon & Roasted Fall Veggies
This sheet-pan supper is pure weeknight magic: tender salmon fillets glazed in sticky maple mustard sauce roast alongside autumn’s best veggies, squash, Brussels sprouts, and carrots, on one pan for minimal cleanup and maximum flavor. It’s sweet, tangy, and colorful, delivering a gourmet feel with effortless prep.
Ingredients
Equipment
Method
Instructions
Preheat & Prep:
- – Preheat oven to 425 °F (220 °C). Line the sheet pan with parchment.
Toss the Veggies:
- – In a bowl, toss squash, Brussels sprouts, and carrots with 1 tbsp oil, thyme, salt, and pepper.
- – Spread in a single layer on one side of the pan.
Make the Glaze:
- – In a small bowl, whisk together maple syrup, Dijon, and 1 tbsp olive oil. Season with a pinch of salt.
Arrange the Salmon:
- – Pat salmon dry, season with salt and pepper.
- – Place fillets skin-side down on the empty side of the pan. Brush each generously with half the glaze.
Roast:
- – Bake 12 minutes. Brush salmon with remaining glaze, then roast an additional 5–8 minutes until salmon flakes easily and veggies are tender-golden.
Serve:
- – Transfer to plates, spoon any pan juices over salmon, and serve immediately.
Nutrition
Notes
Pro Tips
- Even Cooking: Cut veggies uniformly so they roast at the same rate.
- Crispier Edges: Give veggies space; overcrowding causes steaming instead of roasting.
- Glaze Variations: Stir in a pinch of smoked paprika or garlic powder for extra depth.
- Can I use frozen vegetables?
Yes, thaw and pat dry before tossing; reduce initial roast time by 3 minutes. - What if I don’t have Dijon mustard?
Substitute whole grain mustard or 1 tbsp yellow mustard + 1 tsp white wine vinegar. - How can I tell when salmon is done?
It should flake easily with a fork and reach 145 °F internal temperature.
