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.
Nutrition
Notes
You can use other vegetables instead of broccoli and sweet potatoes, such as Brussels sprouts, cauliflower, or quartered baby potatoes. Use a large baking sheet or spread the recipe across two sheets for better texture. Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat leftovers in the microwave in 30-second intervals or warm them on a sheet tray at 275 degrees Fahrenheit for about 15 minutes.