Sheet Pan Salmon
User Reviews
5
Sheet Pan Salmon
Description
Sheet Pan Salmon consists of cubed sweet potatoes and broccoli florets tossed in olive oil, salt, and pepper, then roasted until nearly tender. A glaze made from maple syrup and Dijon mustard is prepared separately and brushed onto salmon fillets placed in the center of the pan. The oven is adjusted to broil, which finishes cooking the salmon and caramelizes the glaze quickly without overcooking the vegetables. This results in a combination where vegetables are soft with crisp edges and salmon has a glossy, flavorful coating.
The dish offers a wholesome, balanced meal combining protein and vegetables with a sweet-savory glaze that enhances the natural flavors. By pushing the vegetables to the sides and broiling the salmon in the center, the method ensures even cooking and avoids steaming the fish. Offering a practical balance of textures and flavors, this one-pan recipe reduces cleanup while providing a satisfying plate.
If using thick salmon fillets, it may be helpful to roast them with the vegetables a few minutes before switching to broil to ensure thorough cooking. When substituting different types of potatoes, cutting them into smaller pieces and giving them a head start roasting ensures they reach desired tenderness alongside the other ingredients.
Ingredients
- 2 sweet potato peeled and cut into 1-inch cubes
- 2 tablespoons olive oil plus more for drizzling
- 12 ounces broccoli florets
- 4 salmon about 4-6 ounces each, fillets
- ¼ cup maple syrup
- 2 tablespoons Dijon mustard
- kosher salt to taste
- 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
- Thicker salmon fillets may need extra oven time with the vegetables before broiling to cook through.
- When substituting baby gold or red potatoes for sweet potatoes, quarter or halve them and roast 10 minutes ahead of the broccoli to ensure they soften properly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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