Sheet Pan Maple Dijon Glazed Salmon Food

SHEET PAN MAPLE DIJON GLAZED SALMON

Steps:

• Preheat oven to 400 degrees F.
• In a large 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.
• While the potatoes cook in the oven, toss asparagus with olive oil, garlic, lemon zest and salt/pepper; set aside. 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.
• 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!
• To serve, sprinkle with fresh parsley and season with additional salt and pepper, as-needed. Enjoy!

SALMON WITH MAPLE-DIJON GLAZE

Steps:

• Preheat the oven to 425 degrees F.
• Spray a parchment-lined casserole dish with nonstick spray and lay the salmon in it skin-side down.
• In a small bowl, whisk together the mustard, maple syrup, olive oil, thyme and cumin. Pour the mixture over the salmon, spreading to coat it evenly.
• Bake until just cooked through, 12 to 15 minutes. Transfer the salmon to a serving platter.

MAPLE-GLAZED SHEET PAN SALMON RECIPE

Steps:

• Preheat the oven to 450° and line a sheet pan with foil. In a small bowl, whisk together the maple syrup, tarragon, balsamic vinegar, lemon juice, Dijon, lemon zest, thyme leaves, pepper flakes and salt. While whisking, slowly stream in the olive oil until an emulsified vinaigrette forms. Makes ¾ cup.
• Lay the salmon across the center of the pan. In a large bowl, toss the Romanesco, Brussels sprouts and squash with ⅓ cup of the vinaigrette. Spread the vegetables in an even layer around the salmon. Drizzle ¼ cup of the vinaigrette over the salmon and season with more salt.
• Place in the oven and cook for 20 minutes. Meanwhile, toss the radicchio in a small bowl with the remaining vinaigrette. After 20 minutes, spread the radicchio over the vegetables and cook until wilted, 3 to 4 minutes. Heat the oven to broil and cook until golden, 2 to 3 minutes more. Garnish with microgreens and the tarragon and thyme leaves, then serve.