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.