Maple Dijon Roasted Salmon with Root Vegetables
Sweet, savory, and perfectly roasted, this Maple Dijon Roasted Salmon with Root Vegetables is an easy fall dinner packed with cozy flavors! Tender salmon fillets are glazed with a delicious maple Dijon sauce and roasted alongside hearty root vegetables for a healthy and satisfying one-pan meal.
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)
Instructions
- Preparing the Glaze: In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, and minced garlic. Set aside.
- Preparing the Vegetables: Preheat oven to 400°F (200°C). 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. Roast vegetables for 15 minutes before adding salmon.
- Roasting the Salmon: Remove the baking sheet from the oven and create space for salmon fillets among the vegetables. Brush salmon fillets generously with maple-Dijon glaze. Return baking sheet to oven and roast for 10–15 minutes, or until salmon is cooked through and flakes easily with a fork. Optional: Broil for 1–2 minutes at the end to caramelize glaze slightly.
- Serving: Plate salmon fillets alongside roasted root vegetables. Drizzle any remaining pan juices or glaze over salmon. Garnish with fresh thyme or parsley if desired.