Sheet Pan Maple Dijon Glazed Salmon with roasted asparagus and tender seasoned potatoes makes a quick, flavorful weeknight dinner that can be cooked all on one pan in about 30 minutes.
This sheet pan meal combines perfectly roasted baby potatoes, crisp-tender asparagus and flaky salmon brushed with a sweet-savory maple Dijon glaze. It’s a dependable, family-friendly dinner that’s easy to adapt for different vegetables or portion sizes. Using one pan keeps cleanup minimal, and the dish delivers satisfying protein and vegetables in every bite. Whether you’re cooking for a busy weeknight or packing leftovers for lunch, this recipe is flexible and reliably delicious.
Ingredients You’ll Need
- Salmon – 4 filets (about 6 oz each), skin on. Fresh is preferred but thawed frozen filets work fine.
- Asparagus – 1 lb thin to medium spears, trimmed. If you prefer, substitute green beans, broccoli or brussels sprouts.
- Potatoes – 1 lb baby gold potatoes, halved. Any small potato will work; cut to uniform size for even roasting.
- Olive oil – for tossing the potatoes and asparagus so they roast to a golden color and don’t stick.
- Garlic – fresh minced garlic (about 5 cloves total across the recipe) for savory depth.
- Dijon mustard – whole grain or classic Dijon gives the glaze a bright, tangy base.
- Maple syrup – pure maple adds natural sweetness; honey can be substituted if needed.
- Lemon – 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest to brighten flavors.
- Herbs & spices – fresh thyme, paprika, salt and black pepper to season the vegetables and salmon.
How to Make Sheet Pan Maple Dijon Salmon
- Preheat and roast the potatoes. Preheat the oven to 400°F (204°C). In a large bowl, toss halved baby potatoes with 1 tablespoon olive oil, 3 cloves minced garlic, 2 teaspoons fresh thyme, salt and pepper. Spread in a single layer on a large baking sheet lined with foil or parchment for easy cleanup. Roast 20–25 minutes until starting to brown and tender.
- Prep the asparagus and glaze while the potatoes roast. Toss trimmed asparagus with 2 teaspoons olive oil, 2 cloves minced garlic, 1 teaspoon lemon zest, salt and pepper; set aside. Whisk the glaze in a small bowl: 3 tablespoons whole grain Dijon mustard, 3 tablespoons maple syrup (or honey), 2 cloves minced garlic, 1 tablespoon fresh lemon juice, 1 teaspoon fresh thyme and 1/4 teaspoon paprika.
- Assemble on the sheet pan. When the potatoes are browned, push them to one side of the pan. Arrange the asparagus on the opposite side and place the salmon fillets in the center. Brush the tops of each salmon fillet generously with the maple Dijon glaze and season the fish with salt and pepper.
- Finish roasting. Return the sheet pan to the oven and roast about 12–15 minutes more, until asparagus is fork-tender and salmon flakes easily with a fork (cooking time will vary slightly depending on fillet thickness). If you like a little extra caramelization, broil for 1–2 minutes at the end—watch closely so nothing burns.
- Serve. Sprinkle chopped fresh parsley over the salmon and vegetables, add an extra squeeze of lemon if desired, and serve warm.
Tips and Tools
A large, sturdy rimmed sheet pan is ideal for this recipe so everything has room to roast without steaming. Lining the pan with foil or parchment makes cleanup simple. You can change the vegetables based on what’s in season or what you have on hand—carrots, bell peppers, or cubed sweet potatoes also roast well alongside salmon (adjust cooking times accordingly).
Maple Dijon Glaze
This glaze is a simple blend of Dijon mustard, maple syrup, garlic, lemon juice, paprika and fresh thyme. It balances tangy and sweet, and it pairs beautifully with fish, chicken or shrimp. Spoon it over the salmon before baking so it bakes into a glossy, flavorful coating.
Prepping and Storage
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in a 325°F oven wrapped loosely in foil for about 5–8 minutes, or warm in the microwave. Leftover salmon is excellent added to salads, grain bowls or sandwiches for a quick, protein-rich meal.
Nutrition (Per Serving, Approximate)
- Calories: 510 kcal
- Protein: 50.3 g
- Carbohydrates: 39.2 g
- Fat: 15.9 g (Saturated fat: 2.3 g)
- Sodium: 693 mg
- Fiber: 4.5 g
- Sugar: 13.2 g
Nutrition numbers are automatically calculated and should be used as an estimate.
More Sheet Pan Ideas
- Sheet Pan Ginger Soy Glazed Salmon
- Sheet Pan Lemon Garlic Shrimp and Asparagus
- Sheet Pan Chicken Fajitas
- Sheet Pan Sesame Chicken and Veggies
- Sheet Pan Honey Balsamic Chicken and Veggies
If you try this Sheet Pan Maple Dijon Glazed Salmon, enjoy the easy cleanup and flexible vegetable swaps—this method makes dinner simple, flavorful and weeknight-friendly.