Are you staring down another Tuesday night feeling like you haven’t got two spare minutes to make dinner? I totally get it. Back when I was coaching football and trying to stick to strict keto plans for my clients, genuine inspiration vanished by 6 PM. That’s exactly how the Maple Dijon Salmon Sheet Pan Dinner was born out of pure necessity! I found a lonely piece of salmon, some Dijon, and that maple syrup that was hiding in the back cupboard. I threw it all on one tray with some veggies and popped it in the oven. That night, I learned that easy dinner ideas for busy weeknights can still be amazing. As The Keto Performance Chef, I promise you this recipe is the ultimate solution: healthy, flavorful, and it barely cleans up.
Why This Maple Dijon Salmon Sheet Pan Dinner Works for Weeknight Meals
When you’re slammed during the week, this is the meal you need in your back pocket. Honestly, the only thing better than eating it is cleaning up afterward! This recipe delivers big flavor without demanding a big time commitment, which is why it’s one of my go-to 5-ingredient dinner ideas.
Minimal Cleanup with a Sheet Pan Salmon
This is huge, right? Because everything cooks on one pan—the salmon and veggies together—you aren’t juggling multiple pots and pans. We’re talking about an unbelievably easy cleanup. Seriously, line that pan with parchment and you’re basically done!
Flavorful Maple Dijon Glaze Profile
The flavor is truly what sets this apart. That maple dijon glaze hits that perfect spot between sweet and tangy. It caramelizes just beautifully onto the salmon while it roasts, making it taste way fancier than the five minutes of prep time suggests.
Gathering Ingredients for Your Maple Dijon Salmon Sheet Pan Dinner
Okay, the beauty of this easy sheet pan dinner is how straightforward the ingredient list is. We’re keeping it simple so you can shop fast and get cooking faster. This whole shopping trip should be a breeze, especially if you check out my list of essential keto pantry items first!
Vegetable and Salmon Tray Components
For the base of our veggie and salmon tray, you’ll need about a pound of sweet potatoes, peeled and cut into proper one-inch cubes so they cook evenly. Toss those with 10 ounces of broccoli florets. Don’t forget two tablespoons of good extra virgin olive oil, and then just season both veggies well with kosher salt and pepper. For the fish, just grab four 6-ounce salmon fillets—you can remove the skin if you feel like it, but I usually leave it on for easier handling.
Preparing the Maple Dijon Glaze
Now for the star of the show, the maple dijon glaze! In a separate little bowl, you’ll whisk together two tablespoons of Dijon mustard, one and a half tablespoons of real maple syrup, and one tablespoon of apple cider vinegar. You need one clove of garlic, and make sure you mince that up real fine! I also add one teaspoon of dried thyme. If you like a little kick, throw in a dash of cayenne—it’s totally optional, but I think it wakes up the sweet glaze perfectly. Salt and pepper for the fish goes here too.
Expert Tips for the Best Maple Dijon Salmon Sheet Pan Dinner
Hey, even though this is simple, a few little chef tricks make it practically foolproof. When you’re aiming for that perfect roast on your veggie and salmon tray, temperature and space are everything. Don’t try to crowd things onto a small pan, or your veggies will steam instead of roast beautifully! Trust me, that extra crispy edge is worth the extra room.
Ingredient Notes and Substitutions for Your Veggie and Salmon Tray
Remember those veggie substitutions from the notes? Brussels sprouts or cauliflower are fantastic replacements for the sweet potatoes or broccoli if that’s what you have on hand that day. Just be mindful of cook times. If you swap the sweet potatoes for something like green beans, you won’t need that 20-minute head start for the vegetables. I always use the biggest sheet pan I own to make sure there’s space between the pieces. That air circulation is vital for making sure everything gets nice and brown instead of soggy. If you need a refresher on timing meals, check out this guide on guide to ingredients and temps—that’s what I use religiously!
We talked about the glaze getting that little kick from cayenne, but if you want to punch up the savory side, a tiny bit of fresh rosemary chopped really complements the maple. For the salmon itself, if you’re finding the timing tricky, check out how my friend over at Two Cloves Kitchen handles a similar maple dijon salmon—she has insights on getting that perfect flaky center!
Step-by-Step Instructions for Your Maple Dijon Salmon Sheet Pan Dinner
Okay, this is where the magic actually happens! It’s a two-part bake, which is why this recipe works so well for getting a perfect cook on both the dense sweet potatoes and the delicate salmon fillet. Don’t worry about juggling multiple pans; we’re keeping it clean and simple. This process is incredibly satisfying, and I walk through tons of set-it-and-forget-it methods like this one over at my set-it-and-forget-it sheet pan salmon tutorial!
Prepping Vegetables and Initial Roast
First things first, get your oven screaming hot to 425 degrees Fahrenheit. Grab that big bowl and toss in your cut-up sweet potatoes and broccoli florets. Drizzle over those two tablespoons of olive oil, and season them generously with kosher salt and pepper. Give everything a really good toss until it’s coated. Spread that mixture out evenly on your sheet pan—remember, give them space! Then, send them into the heat for a solid 20 minutes to get a head start on softening up.
Mixing the Glaze and Combining Ingredients
While those veggies are softening, get your maple dijon glaze ready. Whisk together that Dijon, maple syrup, apple cider vinegar, minced garlic, dried thyme, and that optional dash of cayenne in your small bowl. Once the 20 minutes are up, pull that sheet pan out. Gently push all those hot veggies over to the edges, creating lovely empty spaces in the middle of that pan. Now, take your glaze and brush it on nice and thick over the tops of your seasoned salmon fillets. Don’t be shy with it!
Final Bake Time and Doneness Check
Back into the 425-degree oven they go! This second bake is shorter. For medium-rare, flaky salmon, you’re looking at 12 to 15 minutes—that means an internal temperature of about 125 degrees Fahrenheit. If you prefer it cooked a bit more, go up to 15 or 18 minutes until it hits 145 degrees. Give it a taste once it’s out, sprinkle on any extra salt or pepper you think it needs, and dinner is served!
Serving Suggestions for Your Sheet Pan Salmon Meal
When this Maple Dijon Salmon Sheet Pan Dinner comes out of the oven, it already looks like a masterpiece—all golden brown and glistening. But we can always make things *look* a little extra special, even when we’re trying to keep things easy, right?
Because this is such a balanced meal with the fish and the root vegetables, you don’t need a ton of extras. A simple sprinkle of fresh parsley right before serving is all you need to add a pop of green color. It really brightens up the plate against that deep, rich glaze.
If you want one more quick vegetable on the side, I highly recommend having some quick roasted asparagus handy. If you roast them while the salmon is finishing up (maybe on a *second* small tray if your main pan is full!), they are fantastic. You can keep them simple, maybe just tossed with a little olive oil and salt, or try my favorite garlic-parmesan style—check out the recipe for roasted asparagus with parmesan if you want to impress yourself!
Since this is naturally low-carb, if you aren’t sticking strictly to keto but want something hearty alongside your veggie and salmon tray, a tiny serving of quinoa or farro works great at soaking up any leftover maple dijon glaze left on the plate. But honestly, that sweet potato cube is usually enough carb for me!
Storage and Reheating Instructions for Maple Dijon Salmon
One of the best parts of this awesome weeknight meal is that it travels well and reheats like a dream! You can safely store any leftovers in an airtight container right in your fridge for about three to four days. That makes it fantastic for meal prepping lunch for the next day!
Reheating is simple. I usually zap mine in the microwave for 30-second intervals, stirring everything gently so the veggies don’t dry out. If you’ve got a little extra time and want that crisp texture back, try warming the sheet pan salmon and veggies on a baking tray set to a low 275 degrees Fahrenheit for about 15 minutes. That low, slow heat brings everything back without scorching that beautiful glaze. We cover more super-fast reheats over at my guide on dinner ideas in 20 minutes!
Frequently Asked Questions About Maple Dijon Salmon Sheet Pan Dinner
Got questions about making this one-pan wonder? That’s awesome! The more we troubleshoot now, the better these weeknight meals turn out on your table. I always get asked about swapping out the main protein or dealing with the veggies, so let’s dig into those concerns right now before you even fire up the oven!
Can I use a different fish instead of salmon in this maple dijon glaze recipe?
Absolutely you can swap out the fish! Salmon is sturdy, but cod or halibut work really nicely with that maple dijon glaze, too. If you use a thicker, slightly less fatty white fish, just keep an eye on the timing. They might cook through a little faster than the salmon, so start checking for doneness around the 10-minute mark on that final bake.
How do I ensure the sweet potatoes are tender when cooking alongside the fish?
That’s the key to this whole sheet pan salmon setup! Sweet potatoes are dense, and salmon cooks fast. That’s why we give them a 20-minute head start roasting alone with the other veggies before the salmon ever hits the pan. That critical initial roast ensures everything finishes cooking perfectly at the same time. If you skip that step, the potatoes will be crunchy!
If you’re looking for even more quick-fix recipes like this one, make sure you dive into my beginner’s guide to quick keto dinner recipes—it’s packed with reliable 30-minute fixes!
Estimated Nutritional Snapshot for Maple Dijon Salmon Sheet Pan Dinner
I always remind everyone in my nutrition coaching that these numbers are brilliant starting points—they give you a fantastic idea of what you’re eating—but they are still estimates! Since we are using fresh ingredients and you might tweak a little bit of that amazing maple dijon glaze ratio, your final count might shift slightly. Still, this is one of the most satisfying and calorie-smart recipes out there, especially if you’re looking for calorie-smart recipes that keep you feeling full.
Based on the standard amounts used for 4 servings, here is what you are generally looking at per fillet:
- Calories: About 452 kcal
- Protein: A whopping 38 grams! That’s great for recovery.
- Fat: Around 18 grams, mostly healthy omega-3s from that fatty fish.
- Carbohydrates: Roughly 33 grams. Remember, a chunk of that comes from the sweet potatoes that give this veggie and salmon tray its substance.
- Sugar: Only about 11 grams, which is small considering how sweet that glaze tastes!
Keep in mind that these figures don’t include any extra olive oil you might use for roasting or any sides you might add. It’s a wonderfully balanced meal right off the pan!
Share Your Maple Dijon Salmon Sheet Pan Dinner Experience
Wow, I hope you enjoyed making this easy and absolutely delicious Maple Dijon Salmon Sheet Pan Dinner! I put so much heart into testing this recipe to make sure it gives you maximum flavor with minimal fuss on those crazy weeknights.
Now I’m dying to hear how yours turned out! Did the maple dijon glaze caramelize just right for you? Did it become a new staple in your kitchen? Don’t keep those triumphs a secret!
I really want to see your creations! Head over to my main recipe index pages and let me know—did you stick with the sweet potatoes, or did you try cauliflower like I mentioned?
Please leave a star rating right below this section and tell me all about it in the comments. Seriously, your feedback helps me know which veggie and salmon tray combinations the community loves most. Snap a picture of your finished meal and tag me! I love sharing reader victories!
Maple Dijon Salmon Sheet Pan Dinner
Ingredients
Equipment
Method
- Preheat the oven to 425 degrees Fahrenheit.
- Place the cut vegetables and olive oil in a large bowl. Season them with salt and pepper. Toss to coat evenly, then place on a sheet pan.
- Roast the vegetables in the preheated oven for 20 minutes.
- While the vegetables roast, pat the salmon dry and season it with kosher salt and pepper. Remove the skin if you prefer.
- Mix the Dijon mustard, maple syrup, vinegar, minced garlic, thyme, and cayenne, if using, in a small bowl to make the glaze.
- Remove the vegetables from the oven. Push the vegetables to the edge of the sheet pan, creating spaces for each of the salmon fillets. Brush the dijon and maple syrup mixture over the salmon.
- Return the sheet pan to the oven and cook for another 12 to 15 minutes for medium-rare salmon (internal temperature of 125 degrees Fahrenheit) or 15 to 18 minutes for medium to well-done salmon (internal temperature of 145 degrees or more).
- Taste for seasoning, adding more salt and pepper if needed, and serve the dish.
