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Ella Cooks

Sheet-Pan Maple-Mustard Salmon & Roasted Fall Veggies

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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • Rimmed sheet pan (15×10″ or larger)
  • Parchment paper or silicone baking mat
  • Small bowl
  • Whisk or fork
  • Spatula

Method
 

Instructions
    Preheat & Prep:
    1. – Preheat oven to 425 °F (220 °C). Line the sheet pan with parchment.
    Toss the Veggies:
    1. – In a bowl, toss squash, Brussels sprouts, and carrots with 1 tbsp oil, thyme, salt, and pepper.
    2. – Spread in a single layer on one side of the pan.
    Make the Glaze:
    1. – In a small bowl, whisk together maple syrup, Dijon, and 1 tbsp olive oil. Season with a pinch of salt.
    Arrange the Salmon:
    1. – Pat salmon dry, season with salt and pepper.
    2. – Place fillets skin-side down on the empty side of the pan. Brush each generously with half the glaze.
    Roast:
    1. – 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:
    1. – Transfer to plates, spoon any pan juices over salmon, and serve immediately.

    Nutrition

    Calories: 380kcalCarbohydrates: 32gProtein: 24gFat: 18gSodium: 450mgFiber: 6gSugar: 14g

    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.
     
    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.

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