One-pan Maple Dijon Glazed Salmon

This Sheet Pan Maple Dijon Glazed Salmon is coated in a sweet and tangy maple mustard glaze and roasted with tender potatoes and asparagus for an straightforward, lighter dinner all made on one pan!

This Sheet Pan Maple Dijon Salmon is one of the favorite straightforward weeknight dinners! Tender salmon fillets are brushed with a sweet and tangy maple Dijon glaze and roasted alongside seasoned baby potatoes and asparagus for a complete meal all on one pan.

The maple mustard glaze is made with simple ingredients like Dijon mustard, pure maple syrup, garlic, lemon and fresh thyme, giving the salmon so much flavor without a complicated marinade. Everything comes together easily on one sheet pan, which means less prep, minimal cleanup and a lighter dinner the whole family will keep. If you keep straightforward one-pan meals like this one, you'l

What goes in

• 1 pound baby potatoes, cut in half
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 teaspoons fresh thyme
• Salt and pepper, to taste
• 1 pound thin to medium asparagus, ends trimmed
• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• 4 (6 ounces) salmon fillets, fresh or frozen, thawed
• 3 tablespoons whole grain Dijon mustard
• 3 tablespoons maple syrup, or honey
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon fresh thyme
• 1/4 teaspoon paprika
• Salt and pepper, to taste

How it comes together

1. Preheat oven to 400 degrees F.
2. Use a wide bowl, toss the potatoes with olive oil, garlic and fresh thyme and season with salt and pepper. Spread them out in an even layer on a large sheet pan sprayed with nonstick spray. Roast in the oven for 20 to 25 minutes, until starting to brown.
3. While the potatoes cook in the oven, toss asparagus with olive oil, garlic, lemon zest and salt/pepper; hold nearby. To make the maple dijon glaze, whisk together whole grain dijon mustard, maple syrup, garlic, lemon juice, fresh thyme and paprika in a small bowl.
4. Once the potatoes have cooked, push those to one side of the pan, add the asparagus to the other side of the pan and place your salmon fillets in the center. Brush the tops of the salmon with the maple dijon glaze so that each piece is evenly coated, and season with salt and pepper. Place the sheet pan back in the oven and cook for 15 more minutes, until asparagus is fork tender and salmon is cooked through. You could even pop the broiler on for the last few minutes to crisp everything up!
5. To serve, sprinkle with fresh parsley and season with additional salt and pepper, as-needed. Enjoy!

Keep in mind

Prepping and Storage: To prep ahead: Make the maple Dijon glaze up to 3 days in advance and store it in an airtight container in the refrigerator. You can also trim the asparagus and halve the potatoes ahead of time. To store: Store leftover salmon, potatoes and asparagus in an airtight container in the refrigerator for up to 3 days. To reheat: Reheat the salmon in a 325°F oven until warmed through or microwave individual portions in short intervals to avoid overcooking the s