This is one of those recipes that feels a little fancy but is secretly super easy. Everything comes together on one sheet pan—sweet, tangy, savory salmon with crispy edges and tender veggies. Perfect for a weeknight, but also nice enough for when you’ve got people over. The maple and Dijon combo is magic. Trust me—this one’s a keeper.
What You’ll Need
- 4 salmon fillets (6 oz each, skin-on or skinless)
- 1 lb baby potatoes, halved
- 12 oz green beans, trimmed
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp salt (divided)
- ½ tsp black pepper (divided)
- Optional: chopped fresh parsley or dill for garnish
Why I Love This Recipe
I come back to this one all the time. It’s fast, flavorful, and feels like you put in way more effort than you did.
- Sheet pan = less cleanup
- Maple + mustard = sweet, tangy, perfect
- Salmon gets juicy with crispy edges
- Works year-round
- Great for meal prep or dinner with friends
Servings and Time
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Macros (per serving, approximate)
- Calories: 420
- Protein: 34g
- Carbs: 22g
- Fat: 22g
- Fiber: 4g
- Sugar: 8g
Why This Recipe Works (Quick Science)
The Dijon mustard emulsifies with the maple syrup and olive oil, creating a glaze that clings to the salmon while it roasts. The sugars in the maple syrup caramelize under the oven heat, forming those delicious crispy edges. Roasting everything on one pan keeps the flavors layered and lets the salmon’s juices coat the veggies a bit too.
Common Mistakes
- Overcooking the salmon – It dries out fast. Stick to the 12–15 minute range.
- Crowding the pan – Spread everything out or things will steam instead of roast.
- Skipping the parchment paper – Makes cleanup a breeze and keeps things from sticking.
- Not trimming green beans – The ends can get tough and chewy.
What to Serve With
- Crusty sourdough bread
- Side salad with balsamic vinaigrette
- Quinoa or brown rice
- Roasted carrots or Brussels sprouts
Tools You’ll Need
- Large sheet pan
- Parchment paper
- Measuring spoons
- Small mixing bowl
- Whisk or fork
- Knife + cutting board
- Oven
Substitutions and Variations
- Use broccoli, asparagus, or Brussels sprouts instead of green beans
- Swap honey for maple syrup if needed
- Try grainy brown mustard instead of Dijon
- Use sweet potatoes instead of baby potatoes
- Add red onion slices for extra flavor
Make Ahead Tips
You can mix the glaze ahead of time and store it in the fridge for 2–3 days. You can also pre-trim the veggies and store them in airtight containers.
Instructions
Step 1: Preheat the oven and prep the sheet pan
Preheat your oven to 400°F and line a large sheet pan with parchment paper.
Step 2: Prep and roast the veggies
On the parchment-lined sheet pan, toss 1 lb of halved baby potatoes and 12 oz of trimmed green beans with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread them out in a single layer and roast in the oven at 400°F for 10 minutes.
Step 3: Make the glaze
In a small bowl, whisk together 2 tbsp maple syrup, 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, 1 tbsp lemon juice, 2 cloves minced garlic, 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper.
Step 4: Add salmon and glaze
Take the sheet pan out of the oven. Push the veggies to the sides and place 4 salmon fillets in the center. Spoon the glaze evenly over each fillet.
Step 5: Roast everything together
Return the pan to the oven and roast for another 12–15 minutes, or until the salmon flakes easily with a fork and veggies are tender and golden.
Step 6: Serve it up
Remove from the oven and let it sit for 2 minutes. Garnish with chopped parsley or dill if you like, then serve.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 325°F or microwave in 30-second bursts. Salmon is also delicious cold over a salad.
Conclusion
Hope you love this one as much as I do—it’s a go-to for a reason! If you give it a try, drop a comment and let me know how it turned out or if you have any questions. I’d love to hear about your spin on it too.
