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 store produce section 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. The entire sheet pan 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.
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!
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.
Both salmon and asparagus cook quite quickly! Salmon should be cooked until just opaque and flaky, and asparagus 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 like what I picked up at Meijer.
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!
Sheet Pan Mustard Maple Glazed Salmon with Asparagus and Potatoes
This light and easy Mustard Maple Glazed Salmon and Asparagus comes together on one sheet pan!
Ingredients
- 2 pounds small red potatoes, halved or quartered if large
- 1/4 cup avocado oil, divided
- 2 teaspoons sea salt, divided
- 1 teaspoon black pepper, divided
- 1/4 cup tablespoons True Goodness Organic Dijon Mustard
- 2 tablespoons True Goodness Organic Maple Syrup
- 2 teaspoons True Goodness Organic Dried Dill Weed or 2 tablespoons fresh minced dill
- 4 large (~6 ounce) fillets wild caught Alaskan salmon (or 1 large fillet cut into four pieces)
- 2 pounds fresh asparagus, woody stems snapped off
- Fresh lemon wedges, for serving
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. Preheat oven to 425°F.
- In a medium-size bowl, mix together the potatoes, two tablespoons of oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread onto prepared baking sheet, and roast in preheated oven for 20-25 minutes, or until the potatoes have begun to soften, but aren’t completely tender.
- While the potatoes cook, mix together the mustard, maple syrup, and dill in a small bowl. Set aside.
- When the potato cooking time is up, push them to one side of the sheet plan, and then place the salmon fillets in the middle and the asparagus on the side.
- Liberally spread the mustard mixture on top of the salmon. Then drizzle the remaining oil, salt, and pepper over the asparagus.
- Roast in the preheated oven for 12-14 minutes, or until the salmon is opaque and flaky and the asparagus is fork tender, but not mushy. Serve with lemon wedges to spritz on the asparagus and salmon.
Loved this! Substituted asparagus for green beans since that’s what I had but still delicious. Maple mustard is one of my favorite flavors but who knew it would work so well with salmon – will definitely make again!