This easy maple Dijon salmon sheet pan dinner is loaded with roasted veggies, delivers sweet and savory flavor, and can be ready in 30 minutes. A healthy, high-protein nutrient packed meal for busy weeknights.
Love sheet pan meals? Don't stop here-try my chicken apple sausage sheet pan dinner next!
Reasons to Love This Recipe
- One pan - The salmon and veggies all cook on the same baking sheet, making for easy clean up. My one-pot chicken cauliflower soup and oven baked fajitas recipe are other great one-pan meal options.
- Versatile - This recipe uses a combination of butternut squash, red onion and Brussels sprouts, but you can easily swap out the veggies for whatever you have on hand.
- Nutrient packed - This dinner is a nutrient powerhouse, offering omega-3's and protein from the salmon, vitamin C and fiber from the Brussels sprouts and beta-carotene from the squash.
- Dietary callouts - It's naturally gluten free, dairy free, high protein.
I love how easy one-pan meals are, and on a busy night, nothing is needed more. Plus, you can easily prep all the veggies ahead of time so you can just throw everything on the sheet pan and bake, making dinner ready in 30 minutes.
And let's not forget how this meal is made with real, whole foods. The maple Dijon glaze (inspired by my maple Dijon salad dressing) is made with real maple syrup, no refined sugars and healthy fats and antioxidants from the extra-virgin olive oil.
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Ingredient Notes
- Salmon - You can use fresh or frozen salmon, just make sure it's thawed if you use frozen salmon. If you have frozen salmon on hand, you could also try my air fryer salmon from frozen.
- Butternut squash - You can cut your own, or look for pre-cut in the produce section. Love squash? Try my gluten-free baked butternut squash mac and cheese.
- Brussels sprouts - The larger the better as they will cook more evenly alongside the butternut squash.
- Maple syrup - Be sure to use pure maple flavor, and not the fake stuff. Not only is it better for you, but it also tastes way better.
A complete list of ingredients can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
💚 Clean food tips:
- Choose wild caught salmon as it's more nutritious and it's antibiotic free. If opting for farmed salmon, make sure it's labeled as sustainably farmed, like the ASC certification.
- Choose a quality extra-virgin olive oil (my go-to is California Olive Ranch) to ensure you are getting all the amazing benefits extra-virgin olive oil provides.
Variations
- Add some walnuts - Toasted walnuts would be a great addition to this sheet pan. Add them when there is about 10 minutes left of cooking time.
- Try different veggies - Asparagus, green beans, sweet potatoes, and carrots would all work well. Just watch closely to ensure the vegetables all cook evenly, regardless of which ones you use.
- Swap the protein - If you just don't love salmon, you can easily use chicken, chicken thighs, or even pork. Just note these take longer to cook than salmon, so you may want to cook everything at the same time if you use a different protein.
How to Make Maple Dijon Salmon Sheet Pan
Step 1: Toss sliced Brussels sprouts, cubed butternut squash, and sliced red onions with some EVOO, salt and pepper and place on a rimmed baking sheet. Bake at 400-degrees F for 20 minutes.
Step 2: While the veggies are baking, prepare the maple Dijon glaze. Add all glaze ingredients to a mason jar, cover, and shake.
Step 3: After 20 minutes, remove pan from oven. Add the salmon filets and brush with about ⅔ of the maple glaze.
Step 4: Return pan to oven and bake for an additional 12-15 minutes, or until salmon is fully cooked.
Tips for the Best Salmon Sheet Pan
- Look for Brussels sprouts that are on the larger size. This will ensure even cooking with the butternut squash.
- Use pre-cut butternut squash. If you're intimated by cutting a full squash, or just want to cut down on prep time, buy pre-cut squash. Just ensure pieces are evenly cut. Have extras? Try this fall quinoa salad.
- Keep vegetables separate on the tray. This way if some of them cook faster than others, you can easily remove them from the pan.
- Broil at the end of baking. For a more caramelized finish on the salmon, and extra crisp veggies, broil for 1-2 minutes at the very end of baking.
- Reserve about ⅓ of the maple Dijon glaze. Drizzle over cooked salmon and veggies before serving. Keep it separate from the raw salmon glaze to avoid cross-contamination.
Serving Suggestions
If you're looking for something to serve alongside this salmon sheet pan meal, try one of the following.
- Brown or white rice
- Quinoa
- Paleo biscuits
- Apple and arugula salad
- Simple mixed greens with this healthy balsamic vinaigrette recipe
Making Ahead and Storing
Making ahead: Precut all veggies and store in the fridge. When you're ready to cook, simply add veggies to sheet pan and make the glaze while veggies are cooking. Alternatively, you can make the sheet pan as is, store in the fridge and simply reheat when ready.
Storing and reheating: Leftovers should be stored in an airtight container if the fridge and will stay fresh for 3-4 days. Reheat in the microwave until warm or in the oven at 300°F for about 15 minutes, or until heated through.
Tip: Use cold leftovers for a salad!
Recipe FAQs
Large, rimmed baking sheets are best so you have space to spread out the veggies and preferably aluminum to help with even cooking. You can easily use 2 smaller baking sheets as well if needed.
According to the USDA, fish should be cooked to an internal temperature of 145-degrees F for well done. If you like your salmon on the more medium side, cook until the internal temperature reaches about 125/130-degrees. Keep in mind it will rise about 5-degrees as it sets. A digital meat thermometer is best for checking temperature.
More Healthy Dinners to Try!
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Maple Dijon Salmon Sheet Pan
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Equipment
- 1 large baking sheet
Ingredients
- 4 cups Brussels sprouts trimmed and cut in half
- 3 cups cubed butternut squash
- 1 red onion, sliced thick
- 1 tbsp. extra-virgin olive oil
- salt & pepper to taste
- 4 salmon filets (about 5 oz each)
- 3 tbsp. pure maple syrup
- 2 tbsp. Dijon mustard
- 1 tsp. apple cider vinegar
- ½ tsp. garlic powder
- ¼ tsp. paprika
Instructions
- Preheat oven to 400-degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Add Brussels sprouts, squash, and onion to the baking sheet. Toss with the olive oil and season with salt and pepper. Bake for 20 minutes.
- While the veggies are baking, make the glaze. Add the maple syrup, Dijon mustard, vinegar, garlic, and paprika to a mason jar, or other lidded container. Cover and shake vigorously.
- After the veggies have baked for 20 minutes, remove from oven. Stir veggies and push to one side of the pan so you have room for the salmon. Add the salmon filets, skin side down, and brush the salmon with about ⅔ of the maple Dijon glaze (set aside about ⅓ to drizzle on cooked salmon and veggies-- keep separate from raw salmon glaze to avoid cross-contamination).
- Return pan to oven and bake for an additional 12-15 minutes, or until veggies are roasted to your liking and salmon is cooked through (see notes).
- Drizzle with remaining maple Dijon glaze. Serve and enjoy!
Notes
- Choose larger Brussels so they cook evenly with the squash. Keep separate on the baking sheet from squash and onions so you can remove if they finish early.
- Use pre-cut butternut squash to save time - trim if needed to ensure pieces are uniform.
- Pat salmon dry before brushing with glaze.
- According to the USDA, salmon should be cooked to an internal temperature of 145-degrees F for well done. If you like your salmon on the more medium side, cook until the internal temperature reaches about 125/130-degrees. Keep in mind it will rise about 5-degrees as it sets.
Nutrition
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Sara says
I love the sweet and savory flavor the maple Dijon glaze and how it pairs so well with the salmon. Even my 10 year old daughter loves it!!