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- 4 salmon fillets (about 6 oz each) - 2 tablespoons pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 bunch of asparagus, trimmed - 1 bell pepper (red or yellow), sliced into strips - 1 cup cherry tomatoes, halved - 1 red onion, sliced - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley for garnish (optional) In this dish, we focus on fresh, simple ingredients. Salmon fillets are the star. They provide rich flavor and healthy fats. The maple syrup adds a sweet touch, while Dijon mustard gives a nice tang. Olive oil keeps everything moist and helps the veggies cook well. I love using colorful vegetables like asparagus, bell peppers, cherry tomatoes, and red onions. They not only taste great but also make the dish look appealing. The mix of flavors creates a wonderful balance. For seasoning, garlic powder and smoked paprika add depth. Salt and pepper enhance all the flavors. Fresh parsley at the end adds a pop of color and freshness. You can skip it, but I think it makes the dish shine. Gather these ingredients, and you’re ready to create a delicious meal that everyone will love! First, preheat your oven to 400°F (200°C). This step warms the oven for even cooking. Next, gather your ingredients. You need four salmon fillets, maple syrup, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and pepper. You'll also use asparagus, bell pepper, cherry tomatoes, and red onion. Now, let’s make the marinade. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and pepper. Mix until it looks smooth and creamy. This blend adds a sweet and tangy flavor to the salmon. Next, take a large sheet pan. Arrange the asparagus, sliced bell pepper, halved cherry tomatoes, and sliced red onion in a single layer. Drizzle some olive oil over the veggies and sprinkle with salt and pepper. Toss them lightly to coat. After that, create a space in the center of the veggies. Place the salmon fillets skin-side down in this space. Brush the maple mustard mixture over each fillet. Make sure to let some drizzle onto the veggies for extra flavor. Now, it’s time to roast! Place the sheet pan in the preheated oven. Roast for 15-20 minutes. The salmon should cook through and flake easily with a fork. The veggies will get tender and caramelized. Once done, remove the pan from the oven. Let it rest for a couple of minutes. If you want, garnish with fresh parsley. Now, you have a delicious and colorful meal ready to serve! For even cooking of vegetables and salmon, cut the veggies into similar sizes. This makes sure everything cooks at the same rate. Spread them out on the sheet pan. Avoid crowding; this helps them roast nicely. To check for doneness, look for two things: the salmon should flake easily with a fork, and the veggies should be tender. A quick poke with a fork can let you know if they are soft. If not, give them a few more minutes. Arranging the dish for serving can make a big difference. Place the salmon in the center of the plate. Surround it with the colorful veggies. This adds visual appeal and invites everyone to dig in. For ideal garnishes, fresh parsley works great. It adds a pop of color and freshness. You can also sprinkle a bit of lemon juice over the dish. This brightens the flavors and makes it even more tasty. {{image_2}} You can switch up the veggies in this dish. Try using zucchini or carrots. They roast well and add great flavor. You can also use seasonal vegetables. In the summer, fresh corn or green beans shine. In the fall, squash or Brussels sprouts work nicely. Each veggie brings its own taste and texture. You can give this dish a new twist by changing the marinade. Try adding soy sauce or honey for a different taste. If you want some heat, add red pepper flakes or sriracha. For a fresh zing, squeeze in some lemon juice or orange zest. These changes will keep your meal exciting and fresh. To keep your Maple Roasted Salmon and veggies fresh, store them right. Place leftovers in an airtight container. This helps keep moisture in and bacteria out. Refrigerate the container within two hours of cooking. Your meal will stay fresh for about three days. If you want to save it longer, freezing is a great option. To freeze, wrap individual portions tightly in plastic wrap. Then, place them in a freezer bag or container. Label the bag with the date. Frozen leftovers can last up to three months. When you are ready to eat, just thaw them in the fridge overnight. Reheating your meal correctly keeps the flavors strong. The best method is to use the oven. Preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover it with foil to keep moisture in. Heat for about 15 minutes. You can also use the microwave for quick reheating. Place a portion on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat in 30-second intervals, checking until warm. This method may not keep the texture as nice as the oven, but it works well. How long to cook salmon at different temperatures? To cook salmon, time varies by temperature. At 400°F (200°C), it takes about 15-20 minutes. For 375°F (190°C), it may need 20-25 minutes. At 425°F (220°C), it cooks faster, usually in 12-15 minutes. Always check if the salmon flakes easily with a fork. Can I use frozen salmon for this recipe? Yes, you can use frozen salmon! Just thaw it first in the fridge overnight. If you’re in a rush, you can run it under cold water for quicker thawing. Be sure to pat it dry before cooking to help the marinade stick. Is this recipe gluten-free? Yes, this recipe is gluten-free! The ingredients used, like maple syrup and Dijon mustard, are safe for gluten-free diets. Always check labels on products to confirm there are no hidden gluten sources. How to make it dairy-free if desired? This recipe is already dairy-free! The marinade contains no dairy products. You can enjoy it as is, or add a splash of lemon juice for a bright flavor without dairy. This blog post covered a tasty salmon dish. We talked about the main ingredients like salmon, maple syrup, and fresh veggies. You learned how to prepare and cook everything step by step. I shared tips for even cooking and garnishing to make your plate look great. In the end, remember that cooking can be fun and creative. Explore different vegetables and flavors. Don't forget to store leftovers properly for future meals. Enjoy your cooking adventure and savor every bite!

Maple Roasted Salmon & Veggies Sheet Pan

Elevate your dinner with this delicious Maple Roasted Salmon & Veggies Sheet Pan recipe! In just 30 minutes, you can enjoy perfectly cooked salmon paired with vibrant veggies. The sweet maple syrup and tangy Dijon mustard create a mouthwatering glaze that everyone will love. Ready to impress your family and friends? Click through to explore the easy step-by-step instructions and make your mealtime extraordinary!
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Ingredients
  

4 salmon fillets (about 6 oz each)

2 tablespoons pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 bunch of asparagus, trimmed

1 bell pepper (red or yellow), sliced into strips

1 cup cherry tomatoes, halved

1 red onion, sliced

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and pepper until well combined.

      On a large sheet pan, arrange the asparagus, bell pepper, cherry tomatoes, and red onion in a single layer. Drizzle with olive oil and sprinkle with salt and pepper, tossing to coat.

        Make space in the center of the vegetables and place the salmon fillets skin-side down.

          Brush the maple mustard mixture generously over the salmon fillets, allowing some to drizzle onto the vegetables.

            Roast in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and caramelized.

              Remove from the oven and let it rest for a couple of minutes before serving.

                Garnish with fresh parsley if desired.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4