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Maple Dijon Glazed Salmon with Roasted Root Vegetables

Maple Dijon Glazed Salmon with Roasted Root Vegetables

Dinner
Prep Time
15min
Cook Time
30min
Servings
3
Calories
485
Chef's Note

For the perfect salmon, avoid overcooking by removing it from the oven when it's just slightly underdone in the center - it will continue cooking from residual heat. The vegetables can be prepped a day ahead and stored in cold water to save time on cooking day.

Tags
salmon
seafood
roasted vegetables
gluten-free
dairy-free
dinner
healthy
root vegetables
maple glazed
Ingredients

  • 1.5 lbs salmon fillets

  • 3 medium carrots

  • 2 medium parsnips

  • 1 medium sweet potato

  • 1 medium red onion

  • 3 tbsp olive oil

  • 1 tbsp fresh thyme

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 3 tbsp pure maple syrup

  • 2 tbsp Dijon mustard

  • 2 cloves garlic

  • 1 tbsp lemon juice

  • 1 tsp lemon zest

  • 2 tbsp fresh parsley

Instructions
  • 1

    Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

  • 2

    Peel and cut the carrots, parsnips, and sweet potato into 1-inch pieces. Cut the red onion into 1-inch wedges.

  • 3

    In a large bowl, toss the vegetables with 2 tbsp of olive oil, fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

  • 4

    Spread the vegetables in a single layer on the prepared baking sheet and roast for 15 minutes.

  • 5

    While vegetables are roasting, prepare the glaze by whisking together maple syrup, Dijon mustard, minced garlic, lemon juice, and lemon zest in a small bowl.

  • 6

    Pat the salmon fillets dry with paper towels and season with remaining 1/2 tsp salt and 1/4 tsp black pepper.

  • 7

    After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven and push the vegetables to the sides to make room for the salmon in the center.

  • 8

    Place the salmon fillets skin-side down in the center of the baking sheet and brush generously with the maple Dijon glaze, reserving some for serving.

  • 9

    Return the baking sheet to the oven and roast for an additional 12-15 minutes, or until the salmon is cooked through (internal temperature of 145°F) and the vegetables are tender and caramelized.

  • 10

    Drizzle the remaining glaze over the salmon and garnish with chopped fresh parsley before serving.

Nutrition Information (per serving)
485
Calories
36g
Protein
42g
Carbs
18g
Fat
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