Maple-Glazed Salmon with Roasted Sweet Potatoes
25min
35min
5
425
Chef's Note
For the best caramelization on the salmon, make sure to pat it completely dry before marinating. If you have a kitchen thermometer, aim for an internal temperature of 145°F for perfectly cooked salmon that's still moist. You can prepare the glaze up to 2 days ahead and store it in the refrigerator to save time on busy weeknights.
Tags
Ingredients
5 6-oz fillets salmon fillets
1/3 cup pure maple syrup
3 tablespoons low-sodium soy sauce
2 tablespoons Dijon mustard
3 cloves, minced garlic
1 tablespoon, grated fresh ginger
3 large, peeled and cubed sweet potatoes
1 medium, cut into wedges red onion
3 tablespoons, divided olive oil
2 sprigs, leaves removed and chopped fresh rosemary
2 sprigs, leaves removed fresh thyme
1 teaspoon, divided kosher salt
1/2 teaspoon, divided black pepper
1 medium, cut into wedges lemon
3 thinly sliced green onions
Instructions
- 1
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- 2
In a medium bowl, whisk together 1/3 cup maple syrup, 3 tablespoons soy sauce, 2 tablespoons Dijon mustard, 3 minced garlic cloves, and 1 tablespoon grated ginger until well combined. Set aside.
- 3
Pat the 5 salmon fillets dry with paper towels and place them in a shallow dish. Pour half of the maple mixture over the salmon, turning to coat. Reserve the remaining glaze for basting. Let the salmon marinate for 15 minutes at room temperature.
- 4
Meanwhile, in a large bowl, toss 3 cubed sweet potatoes and 1 red onion cut into wedges with 2 tablespoons olive oil, chopped rosemary, thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 5
Spread the sweet potato mixture evenly on one of the prepared baking sheets. Roast for 15 minutes.
- 6
Remove the salmon from the marinade and place on the second prepared baking sheet. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 7
Place the salmon in the oven alongside the sweet potatoes. Roast the salmon for 5 minutes, then brush with some of the reserved glaze.
- 8
Continue roasting both the salmon and sweet potatoes for another 10-12 minutes, brushing the salmon with glaze once more halfway through, until the salmon is cooked through (internal temperature of 145°F) and the sweet potatoes are tender and caramelized.
- 9
While everything is roasting, heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the remaining glaze and simmer for 3-4 minutes until slightly thickened.
- 10
Serve the salmon over the roasted sweet potatoes, drizzle with the reduced glaze, and garnish with sliced green onions and lemon wedges.
Nutrition Information (per serving)
425
32g
38g
16g
Reviews (0)
No reviews yet
Be the first to review this recipe!