One of the most wonderful things about eating seasonally is that you really don’t have to do a whole lot to your food to make it taste wonderful. The flavors are so bright and fresh that a little bit of seasoning and proper cooking goes a long way.
People sometimes think that cooking seasonally can be complicated, but I’d argue that cooking seasonally is actually the simplest way to cook—Mother Nature does all the hard work for you! Just find high-quality veggies , and you’re already halfway there.
This sheet pan dinner is the perfect example of the simplistic beauty that is cooking seasonally. I hit up my local Meijer and looked for what was in-season and local and was able to grab two late-spring/early-summer favorites: fresh, local asparagus and local new potatoes. I love that Meijer focuses so heavily on filling their produce section with products from local, Midwestern farmers.
Meijer really wants to keep it all within the Midwestern family—and you can see that in every Meijer store. They work with over 200 local, Midwestern farmers each year to stock their produce section! Working with local farmers not only is just a good thing to do, but it also means we customers get the freshest, most nutrient-dense produce, since it doesn’t have to travel across the globe to get into our shopping carts. It’s a win for everyone involved!
I filled out this sheet pan dinner with fresh, wild-caught sockeye salmon fillets from Meijer’s impressive seafood counter.
Why should I make this maple glazed salmon?
The entire salmon recipe takes maybe five minutes to assemble and 40 minutes of hands-off/go-sip-a-cocktail time to cook. It’s super tasty, packed full of nutrition, and clean-up is a breeze! If you’re looking for a way to add more fatty fish into your diet, then this sheet pan should be on your next menu.
How do you make this maple glazed salmon sheet pan recipe?
Since potatoes take a bit to cook, this sheet pan meal does cook in two phases—first we get the potatoes almost completely finished, and then pop on the salmon and asparagus for the last few minutes. Here are the steps:
- Toss together the new potatoes with oil, salt, and pepper. Place them on the sheet pan and roast until they begin to soften.
- While the potatoes cook, whisk together the easy maple glaze in a small bowl.
- When the potatoes are tender, push them to one side of the pan, and then add the salmon fillets and asparagus.
- Drizzle the maple glaze over the salmon, and then drizzle the asparagus with oil and season with salt and pepper.
- Roast in the oven for an additional 10 minutes or so, until the salmon is flaky.
Which side of salmon do you cook first?
Because this salmon is cooking in the oven, there is no need to flip! We recommend cooking it skin side down.
How do I know when salmon is ready?
Both salmon and asparagus cook quite quickly! Salmon should be cooked until just opaque and flaky. We recommend grabbing a fork and pulling away at the salmon a bit—if it flakes, it’s ready to enjoy!
As for the asparagus, it should be cooked until tender, but not floppy or mushy. You want that asparagus to have a little bit of bite still. In fact, I’d always rather err on the side of too raw asparagus instead of too cooked. Raw asparagus is actually incredibly sweet and tasty! Especially when it’s fresh, local, in-season asparagus.
Tell me about this maple-mustard glaze!
The maple-mustard glaze used on the salmon in this dish is super easy to whip up using just a few ingredients you probably already have in your kitchen. It gives the salmon a spicy sweet flavor that even a lot of salmon-haters seem to love. My four year old gobbled this up!
I hope this dish inspired you to go seek out some local produce and keep your dinners simple during this growing season! Now isn’t the time for over-seasoning—let the veggies shine, friends. Happy cooking!