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Easy One-Pan Maple Dijon Salmon Recipe with Roasted Autumn Vegetables

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A quick and easy one-pan meal featuring salmon fillets glazed with a sweet and tangy maple Dijon sauce, roasted alongside caramelized autumn vegetables. Perfect for busy weeknights and cozy fall dinners.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin-on for crispiness
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil (extra virgin)
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 cups Brussels sprouts, halved
  • 1 large carrot, peeled and cut into 1-inch chunks
  • 1 small butternut squash, peeled and cubed (about 3 cups)
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or fresh, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss Brussels sprouts, carrots, butternut squash, and red onion with 2 tablespoons of olive oil, dried thyme, salt, and pepper until evenly coated.
  3. Spread the vegetables out on a large rimmed baking sheet in a single layer, ensuring they are not overcrowded.
  4. Roast the vegetables for 15 minutes.
  5. While the vegetables roast, whisk together maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper in a small bowl to make the glaze.
  6. Remove the baking sheet from the oven and toss the vegetables to prevent sticking and promote even browning.
  7. Place the salmon fillets skin-side down on top of the vegetables, spacing them evenly.
  8. Brush each salmon fillet generously with the maple Dijon glaze.
  9. Return the baking sheet to the oven and roast everything for another 12-15 minutes, until the salmon is opaque and flakes easily with a fork and the vegetables are tender and caramelized.
  10. Optional: Broil for 1-2 minutes at the end for extra crispness on the salmon skin, watching closely to prevent burning.
  11. Remove from oven and let rest for 2 minutes before serving.
  12. Serve warm.

Notes

Do not overcrowd the pan to ensure vegetables roast instead of steam. Use skin-on salmon for crispiness and moisture. Let salmon sit at room temperature for 15 minutes before cooking. Brush glaze twice for extra flavor. If vegetables are not tender after roasting, cover loosely with foil and let steam off heat for a few minutes. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven at 350°F for 10-12 minutes.

Nutrition

Keywords: salmon, maple Dijon, roasted vegetables, one-pan meal, autumn recipe, quick dinner, healthy, gluten-free, paleo

Find it online: https://blingbite.com/easy-one-pan-maple-dijon-salmon-recipe-with-roasted-autumn-vegetables/