Introduction

Maple Dijon Roasted Salmon with Root Vegetables is a flavorful, wholesome, and vibrant dish perfect for fall and winter meals. Succulent salmon fillets are roasted with a sweet and tangy maple-Dijon glaze, while an assortment of root vegetables—such as carrots, parsnips, and sweet potatoes—roast alongside, absorbing the flavors of the glaze. This one-pan meal is simple, elegant, and packed with nutrients, making it ideal for both weeknight dinners and special occasions.

The combination of maple syrup’s natural sweetness with the tang of Dijon mustard creates a rich glaze that perfectly complements the natural buttery flavor of salmon. Meanwhile, the roasted root vegetables add heartiness, texture, and earthiness, creating a balanced, satisfying meal.

Why I Love This Recipe

I love this recipe because it’s quick, healthy, and full of flavor. The salmon stays moist and tender, while the glaze adds depth without overpowering the fish. The root vegetables roast to caramelized perfection, soaking up the sweet and tangy glaze. It’s a complete meal in one pan—minimal cleanup, maximum flavor, and packed with protein and vitamins.

This recipe is perfect for impressing guests, preparing a cozy family dinner, or meal-prepping for a healthy week. The aromatic root vegetables and glossy maple-Dijon glaze make every bite memorable.

Why This is a Must-Try Dish

• Balanced and nutritious: Rich in omega-3 fatty acids, protein, and vitamins from vegetables.
• Flavorful glaze: Sweet, tangy, and savory notes elevate simple roasted salmon.
• Easy one-pan meal: Saves time and cleanup while maximizing flavor.
• Versatile: Works for weeknight dinners or special occasions.
• Seasonal perfection: Highlights the natural flavors of autumn root vegetables.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 25–30 minutes
• Total Time: 40–45 minutes
• Servings: 4
• Calories: ~420 calories per serving
• Course: Main
• Cuisine: American / Healthy / Fall-inspired

Ingredients

For the Salmon and Glaze:

• 4 salmon fillets (6 oz each)
• 3 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• Salt and pepper, to taste
• Optional garnish: fresh thyme or parsley

For the Root Vegetables:

• 2 medium carrots, peeled and sliced into sticks
• 1 medium parsnip, peeled and sliced into sticks
• 1 medium sweet potato, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ½ teaspoon smoked paprika (optional)

Cooking Directions

Preparing the Glaze:

1. In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, and minced garlic. Set aside.

Preparing the Vegetables:

1. Preheat oven to 400°F (200°C).
2. Place carrots, parsnips, and sweet potato on a baking sheet. Drizzle with olive oil, season with salt, pepper, and smoked paprika. Toss to coat evenly.
3. Roast vegetables for 15 minutes before adding salmon.

Roasting the Salmon:

1. Remove the baking sheet from the oven and create space for salmon fillets among the vegetables.
2. Brush salmon fillets generously with maple-Dijon glaze.
3. Return baking sheet to oven and roast for 10–15 minutes, or until salmon is cooked through and flakes easily with a fork.
4. Optional: Broil for 1–2 minutes at the end to caramelize glaze slightly.

Serving:

1. Plate salmon fillets alongside roasted root vegetables.
2. Drizzle any remaining pan juices or glaze over salmon.
3. Garnish with fresh thyme or parsley if desired.

Step-by-Step Preparation Method

1. Preheat oven to 400°F (200°C).
2. Peel and chop carrots, parsnips, and sweet potato; place on a baking sheet.
3. Drizzle vegetables with olive oil, season with salt, pepper, and smoked paprika; toss to coat.
4. Roast vegetables for 15 minutes.
5. Meanwhile, whisk together maple syrup, Dijon mustard, olive oil, and garlic to make glaze.
6. Make space on the baking sheet and place salmon fillets; brush with glaze.
7. Roast salmon and vegetables for 10–15 more minutes until salmon is cooked through.
8. Optional: Broil for 1–2 minutes for a caramelized finish.
9. Serve immediately, garnished with fresh herbs.

How to Serve

• Serve as a complete meal on its own.
• Pair with a side salad, steamed green beans, or quinoa for extra fiber.
• Drizzle any remaining glaze over salmon for extra flavor.
• Ideal for festive dinners, weeknight meals, or meal prep.

Recipe Tips

• Use fresh, high-quality salmon for the best flavor.
• Don’t overcook salmon; it should flake easily but remain moist.
• Root vegetables can be prepped in advance for quicker weeknight meals.
• Adjust sweetness and tanginess of glaze by varying maple syrup or mustard ratio.
• For extra flavor, sprinkle vegetables with fresh rosemary or thyme before roasting.

Variations

1. Vegetable Swap: Use parsnips, turnips, or butternut squash for variety.
2. Gluten-Free Version: This recipe is naturally gluten-free; ensure maple syrup and mustard are gluten-free.
3. Spicy Kick: Add ½ teaspoon chili flakes to glaze for heat.
4. Citrus Twist: Add a squeeze of fresh orange or lemon juice to glaze for brightness.
5. One-Pan Protein Option: Add chicken breasts or tofu instead of salmon.

Freezing and Storage

• Refrigeration: Store cooked salmon and vegetables in airtight containers for up to 2 days.
• Freezing: Not recommended for cooked salmon as texture may degrade; vegetables can be frozen separately.
• Reheating: Reheat gently in a 350°F (175°C) oven for 10 minutes to avoid drying out salmon.

Special Equipment Needed

• Baking sheet or roasting pan
• Small bowl for glaze
• Brush for glazing salmon
• Knife and cutting board
• Oven-safe spatula

FAQ

Q1: Can I use frozen salmon?
A: Yes, but thaw completely before roasting for even cooking.

Q2: Can I make the glaze ahead of time?
A: Yes, store in an airtight container in the fridge for up to 3 days.

Q3: Can I add other vegetables?
A: Yes, zucchini, bell peppers, or cauliflower can be added.

Q4: Can I cook this on the stovetop?
A: While the root vegetables are best roasted, salmon can be pan-seared and then finished in the oven.

Q5: How can I tell if salmon is done?
A: Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Conclusion

Maple Dijon Roasted Salmon with Root Vegetables is a healthy, flavorful, and visually appealing dish perfect for any occasion. The tender salmon, sweet and tangy glaze, and caramelized root vegetables create a harmonious balance of flavors and textures. Quick enough for weeknights yet elegant enough for guests, this recipe is a must-try for anyone seeking a nutrient-rich, satisfying, and autumn-inspired meal.