Sheet Pan Salmon with a Maple Glaze

Overhead of a sheet pan with a silicon baking sheet covered with roasted salmon, asparagus, potatoes, fresh lemon slices, and fresh herbs.

4.38 from 16 votes

Sheet Pan Salmon with a Maple Glaze

Sheet pan salmon with a maple glaze requires minimal effort for maximum flavor. In a few simple steps, you can enjoy flaky salmon fillets and perfect sides.

Prep Time5

Cook Time35

Total Time40

Course: Dinner

Cuisine: American

Servings: servings

Calories: 531kcal

Author: Cassie Johnston

Ingredients

2 pounds small red potatoes halved or quartered if large
¼ cup avocado oil divided
2 teaspoons sea salt divided
1 teaspoon black pepper divided
¼ cup Dijon mustard
2 tablespoons maple syrup
2 teaspoons dried dill OR 2 tablespoons fresh minced dill
4 large salmon fillets ~6 ounces each wild-caught Alaskan salmon (or 1 large skin-on salmon 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 ½ 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.

Notes

When salmon is done, its internal temperature should be 145°F. Make sure you are inserting your thermometer at the thickest part of the fish for an accurate reading!

Nutrition