Recipe: Sheet Pan Mustard Maple Salmon with Potatoes and Asparagus

Recipe: Sheet Pan Mustard Maple Salmon with Potatoes and Asparagus

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Kelli Foster
Mar 25, 2017
Sheet Pan Salmon
(Image credit: Lauren Volo)

Want a simple way to make salmon even more delicious? Spicy Dijon mustard, maple syrup, and a splash of apple cider vinegar join forces to turn basic salmon fillets into a flavorful dinner that will far exceed your weeknight expectations.

And since this whole meal of fish, crispy potatoes, and asparagus cooks on a single sheet pan, you won't be staring down a sink full of dishes later.

Sheet Pan Mustard-Maple Salmon: Watch the Video

Treat Salmon to a Quick Pantry Sauce

Consider this tangy mustard and maple sauce your secret trick for roasting salmon without drying it out. It works well with the rich flavors of salmon and serves as marinade that helps to keep the filets flaky and tender as they cook.

(Image credit: Lauren Volo)

Embrace the "Meanwhile"

My go-to tactic for making dinner prep as efficient and speedy as possible is to embrace the "meanwhile." This means that instead of prepping all of the ingredients at the onset (as we're often told to do), you should work as you go. Here, that means giving the salmon a quick marinade as the oven heats up and, at the same time, trimming and cutting the potatoes and asparagus. These small steps add up to minutes and save you time along the way.

Sheet Pan Mustard Maple Salmon

Serves 4

1/4 cup maple syrup
3 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skin-on salmon fillets, preferably about 1 1/4 inches thick
1 tablespoon olive oil
1 bunch asparagus (about 1 pound), trimmed
8 ounces fingerling potatoes, halved lengthwise

Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet in the oven while the oven is heating. Meanwhile, marinate the salmon.

Whisk the maple syrup, mustard, vinegar, 1/2 teaspoon of the salt, and pepper together in a shallow container large enough to hold all the pieces of salmon in one layer. Arrange the salmon ion the marinade, skin-side up. Cover and refrigerate for about 10 minutes while the oven heats up.

Carefully remove the hot baking sheet from the oven. Place the asparagus and potatoes on the baking sheet, and drizzle with olive oil and sprinkle with the remaining 1/2 teaspoon of salt. Stir to coat with a wooden spoon or silicon spatula, arrange the potatoes to be cut-side down, and move the vegetables to the edges of the baking sheet. Place the salmon fillets on the center of the baking sheet, skin-side down (discard any remaining marinade in the container).

Roast until the salmon is cooked through and flakes easily, 4 to 6 minutes for every 1/2-inch thickness of salmon; start checking after 10 minutes. An instant-read thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer it more well-done. Total cook time will depend on the thickness of salmon, based on the thickest part of the fillet.

Recipe Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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