Quick and Easy Maple Dijon Mustard Salmon Recipe

Makes: 4 Servings
Per Serving: 40g Protein | 415 Cal

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There’s something so incredibly cozy and comforting about a sheet pan dinner. It’s super simple, comes together in minutes, and is endlessly customizable so you can put your own twist on it each and every time you make it. This version embraces fall flavors like maple, mustard, Brussels sprouts, and butternut squash for a healthy and seasonal dinner that just can’t be beat.

Great for meal prepping, busy work weeks, or nights packed with activities, this Maple-Dijon Salmon Sheet Pan meal takes very little effort to put together, but is seriously impressive. With flaky, protein-packed salmon, caramelized fall veggies, and a sticky-sweet glaze, this easy meal comes together on just one pan in under 40 minutes.

It’s going to be one of your new weeknight go-to recipes.

Why You’ll Love This Maple-Dijon Salmon Sheet Pan Meal

• Packed with protein: Each serving of this delicious salmon sheet pan meal packs in 40g of lean protein.

• Colorful, seasonal veggies: With a mix of roasted Brussels sprouts, butternut squash, and fennel, and a smattering of fresh pomegranate seeds, this meal feels so perfect for fall.

• Perfect for meal prepping: This simple recipe makes a few servings, so it’s a great option for meal prepping. Store leftover salmon in an airtight container and gently reheat the next day for a wholesome, balanced lunch or dinner.

• Great for those watching their macros: This Dijon salmon recipe is a balanced mix of lean protein, healthy fat, and complex carbs, so it’s a good choice if you’re watching your macros.
  

Ingredients

For the glaze

• 4 tablespoons pure maple syrup

• 2 tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar

• 1 teaspoon smoked paprika (or Aleppo pepper)

• Zest of ½ an orange (you can also use lemon zest if you need to)

• ½ teaspoon fresh thyme leaves (or rosemary, finely minced)

• Pinch of salt + black pepper

For the base

• 4 salmon fillets (about 5–6 oz each, skin on if possible)

• 2 cups butternut squash, 1-inch cubes

• 2 cups Brussels sprouts, halved

• 2 zucchini, sliced into half-moons

• 2 yellow squash, sliced into half-moons

• 1 red onion, cut into thick wedges

• 1 small fennel bulb, cut into wedges (optional, but highly recommended!)

• 1–2 teaspoons olive oil (just enough to lightly coat veggies) or spray

• Salt + pepper to taste

To finish

• ¼ cup pomegranate arils

• 2 tablespoons toasted pumpkin seeds (pepitas)

• Fresh herbs (fresh parsley, fresh dill, or fresh cilantro—roughly torn)

Instructions

1. Preheat the oven: Turn on your oven and set it to preheat to 425 degrees F. Line a large rimmed baking sheet with parchment paper.

2. Roast the veggies: Place the butternut squash, Brussels sprouts, zucchini, yellow squash, onion, and fennel in a large bowl. Season with olive oil, salt, and black pepper. Toss to coat. Spread the veggies on the prepared sheet pan in one layer. Transfer to the preheated oven and roast for about 20 minutes.

3. Make the maple-mustard glaze: While the veggies are roasting, combine the maple syrup, Dijon mustard, apple cider vinegar, smoked paprika (or Aleppo pepper), orange zest, thyme (or rosemary), salt, and black pepper to a small bowl. Whisk well to combine.

4. Roast the salmon: Once the veggies have been roasting for 20 minutes, remove the pan from the oven and push the veggies to the sides of the pans. Place the salmon fillets in the center of the pan, skin side down. Brush each piece of salmon with the mustard mixture (make sure to keep a little bit for finishing your dish). Return the pan to the oven and roast for about 10-12 more minutes, until the salmon is cooked through and the vegetables are caramelized and golden brown.

5. Finish and serve: Once everything is through cooking, pull the pan out of the oven and plate up a piece of salmon with some of the veggies. Drizzle leftover Dijon sauce over the top of the salmon, top with pomegranate arils and toasted pepitas for a pop of color and finish with the fresh herbs. Enjoy!
   

Nutrition Info (Per Serving - Makes 4 Servings)

• Calories: 415

• Protein: 40g

• Carbohydrates: 33g

• Fat: 13g

Swaps & Substitutions

• Switch up the vegetables: Instead of the veggies called for in this recipe, try using sweet potatoes, carrots, parsnips, cabbage, green beans, kale, broccoli, or any of your favorite veggies.

• Amp up the heat: If you like spicy foods, try adding some red pepper flakes to the maple-mustard glaze for a little added heat.

• Try a different protein: This recipe would also be great with cod, chicken, tofu, and the like. Just make sure to adjust the cooking times accordingly. Chicken will take longer to cook than fish!

FAQs

• What other proteins could I make with this recipe instead of salmon?

  Try making this with chicken thighs or chicken breasts (make sure to adjust the cooking time), cod, sea bass, tilapia, turkey, lean pork chops or pork tenderloin, tofu, or tempeh. If you’re using meat instead of fish or a vegetarian option, you’ll need to let the protein cook longer than the recipe states.

• Does all of the squash need to be peeled?

  No! Make sure you peel the butternut squash (or buy it pre-peeled and cubed). The others (zucchini and yellow squash) have a thinner skin that you don’t need to peel off before cooking and eating.
  

• Can I make this easy salmon recipe in advance?

  If you want to make this in advance to save yourself a little extra time, I’d recommend roasting the vegetables ahead of time and then just popping them back on the pan with the salmon when it roasts so that they can reheat.

• What kind of salmon should I use in this Dijon mustard salmon recipe?

  Salmon types can be kind of controversial—and super dependent on your taste buds! Although wild-caught salmon (like sockeye salmon, coho salmon, and the like) is going to be a bit more nutritious than farmed salmon (in the U.S., Atlantic salmon is farm-raised salmon), it’ll also have a stronger flavor. Some people don’t like the stronger fish flavor of wild salmon and so prefer to eat farmed salmon, knowing that it’s a bit lower in some nutrients. Whatever kind of salmon you decide to use, make sure your fillets are about the same size so that everything will cook evenly.

• What side dishes should I serve with this salmon sheet pan recipe?

  This recipe is a complete meal on it's own, but if you'd like to add on, serve with a simple green salad and some toasted crusty bread for a cozy meal the whole family will love.

This maple-mustard salmon recipe is the perfect mix of healthy and comforting. It’s a nourishing, wholesome meal, packed with colors, and overflowing with tons of fall flavors. Whether you’re making a weeknight dinner for your family, meal prepping for a busy week ahead, or looking for an easy, but impressive dinner to serve to guests, this one-pan sheet pan meal is guaranteed to become a new favorite.

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Maple Dijon Salmon with Roasted Veggies

Yield: 4

Author: Ashley aka The Protein Snack Queen

This maple Dijon salmon sheet pan meal is packed with fall flavors, made with seasonal veggies, and comes together in under 40 minutes using just one pan. You can’t beat it!

Ingredients

For the glaze

• 4 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon smoked paprika (or Aleppo pepper)
• Zest of ½ an orange (you can also use lemon zest if you need to)
• ½ teaspoon fresh thyme leaves (or rosemary, finely minced)
• Pinch of salt + black pepper

For the base

• 4 salmon fillets (about 5–6 oz each, skin on if possible)
• 2 cups butternut squash, 1-inch cubes
• 2 cups Brussels sprouts, halved
• 2 zucchini, sliced into half-moons
• 2 yellow squash, sliced into half-moons
• 1 red onion, cut into thick wedges
• 1 small fennel bulb, cut into wedges (optional, but highly recommended!)
• 1–2 teaspoons olive oil (just enough to lightly coat veggies) or spray
• Salt + pepper to taste

To finish

• ¼ cup pomegranate arils
• 2 tablespoons toasted pumpkin seeds (pepitas)
• Fresh herbs (fresh parsley, fresh dill, or fresh cilantro—roughly torn)

Instructions

1. Preheat the oven: Turn on your oven and set it to preheat to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
2. Roast the veggies: Place the butternut squash, Brussels sprouts, zucchini, yellow squash, onion, and fennel in a large bowl. Season with olive oil, salt, and black pepper. Toss to coat. Spread the veggies on the prepared sheet pan in one layer. Transfer to the preheated oven and roast for about 20 minutes.
3. Make the maple-mustard glaze: While the veggies are roasting, combine the maple syrup, Dijon mustard, apple cider vinegar, smoked paprika (or Aleppo pepper), orange zest, thyme (or rosemary), salt, and black pepper to a small bowl. Whisk well to combine.
4. Roast the salmon: Once the veggies have been roasting for 20 minutes, remove the pan from the oven and push the veggies to the sides of the pans. Place the salmon fillets in the center of the pan, skin side down. Brush each piece of salmon with the mustard mixture (make sure to keep a little bit for finishing your dish). Return the pan to the oven and roast for about 10-12 more minutes, until the salmon is cooked through and the vegetables are caramelized and golden brown.
5. Finish and serve: Once everything is through cooking, pull the pan out of the oven and plate up a piece of salmon with some of the veggies. Drizzle leftover Dijon sauce over the top of the salmon, top with pomegranate arils and toasted pepitas for a pop of color and finish with the fresh herbs. Enjoy!

Nutrition Facts

Calories

415

Fat

13 g

Carbs

33 g

Protein

40 g