Sheet Pan Salmon and Veggies with Maple Dijon Sauce

Sheet Pan Salmon with Maple Dijon Sauce requires minimal prep, easy cleanup, and a combination of savory, sweet and spicy flavors.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 513kcal

Get Recipe Ingredients

Preheat the Oven: Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
Prep the Vegetables: Trim the ends of the Brussels sprouts, remove the outer leaves, and slice them in half lengthwise (or quarters if large). Wash the sweet potato and cut into small chunks. Quarter the red onion. Place the vegetables in a single layer on a large rimmed baking sheet and toss with olive oil, paprika, garlic powder, and cayenne pepper. Top with salt and pepper.
Bake Vegetables: Bake the veggies for 25-30 minutes.
Make the Maple Mustard Sauce: While the vegetables roast, whisk together Dijon mustard, maple syrup, olive oil, chopped parsley, apple cider vinegar, salt, and pepper in a small bowl. Set aside.
Cook the Salmon: After 25-30 minutes, remove the vegetables from the oven and push them to the sides of the pan. Place the salmon fillets in the center. Pat with a paper towel and season them with paprika, garlic powder, cayenne pepper, and salt and pepper. Brush about 2 teaspoons of sauce on each fillet. Then, pour the remaining sauce on the vegetables and toss. Bake for about 15 minutes, depending on the thickness of the salmon, until it flakes easily with a fork.
Garnish and Serve: Remove from the oven and garnish with fresh parsley. Serve immediately.

You’ll need a large sheet pan to make the recipe.
Add more cayenne pepper for extra heat, or skip it entirely for a milder dish.
Make Ahead: The sauce can be made a day ahead and stored in the refrigerator.