Sheet Pan Salmon
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5.0
63 reviews
Excellent
Sheet Pan Salmon
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With just 5 ingredients, this sheet pan dinner with maple-glazed salmon, sweet potatoes, and broccoli is an easy way to serve a healthy meal!
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Ingredients
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil, plus more for drizzling
- 12 ounces broccoli florets
- 4 salmon fillets (about 4-6 ounces each)
- ¼ cup maple syrup
- 2 tablespoons Dijon mustard
- Kosher salt and ground black pepper, to taste
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. Spread the sweet potatoes and broccoli onto the prepared pan. Drizzle with 2 tablespoons of olive oil, or more as needed to fully coat the vegetables. Toss the vegetables in the oil and season with salt and pepper, to taste. Roast for 10-15 minutes, or until the potatoes are almost fork-tender.
- While the potatoes and broccoli are roasting, prepare the glaze for the salmon. In a small bowl, whisk together the maple syrup, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Remove the vegetables from the oven and turn the oven setting to BROIL on “high.” Push the broccoli and potatoes to the outer edges of the sheet pan to make room in the center for the fish. Place the salmon in the center of the tray, leaving at least ½-inch of space in between each fillet so that the fish cooks evenly. Brush the maple glaze on top of each piece of salmon.
- Broil for 7-10 minutes, or until the salmon flakes easily with a fork and the top is browned and crispy. The potatoes and broccoli should be roasted and tender as well. The total broiling time will depend on the size and thickness of your fish. If the potatoes and/or broccoli start to get too dark before the salmon is done, just use a spatula to transfer the vegetables to a separate plate. Return the fish to the oven until it's finished.
Notes
- If your salmon fillets are particularly thick, you might need to add them to the baking sheet with the vegetables for a few extra minutes in the oven before switching the temperature to BROIL.
- If you substitute baby gold or red potatoes for the sweet potatoes, cut them into halves or quarters (depending on their size), and give them a 10-minute head start in the oven before adding the broccoli to the pan. I find that these potatoes just take a bit longer to soften than the sweet potatoes.
Nutrition Information
Show Details
Serving
1/4 of the recipe
Calories
407kcal
(20%)
Carbohydrates
32g
(11%)
Protein
31g
(62%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Cholesterol
77mg
(26%)
Sodium
213mg
(9%)
Potassium
1237mg
(35%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Vitamin A
9810IU
(196%)
Vitamin C
77.4mg
(86%)
Calcium
103mg
(10%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 407kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 31g | 62% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 77mg | 26% |
| Sodium | 213mg | 9% |
| Potassium | 1237mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 9810IU | 196% |
| Vitamin C | 77.4mg | 86% |
| Calcium | 103mg | 10% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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