Ingredients
Equipment
Method
- Preheat the oven to 425 degrees Fahrenheit.
- Place the cut vegetables and olive oil in a large bowl. Season them with salt and pepper. Toss to coat evenly, then place on a sheet pan.
- Roast the vegetables in the preheated oven for 20 minutes.
- While the vegetables roast, pat the salmon dry and season it with kosher salt and pepper. Remove the skin if you prefer.
- Mix the Dijon mustard, maple syrup, vinegar, minced garlic, thyme, and cayenne (if using) in a small bowl to create the glaze.
- Remove the vegetables from the oven. Push the vegetables to the edge of the sheet pan, making spaces for each salmon fillet. Brush the Dijon and maple syrup mixture over the salmon.
- Return the sheet pan to the oven. Cook for 12 to 15 minutes for medium-rare salmon (125 degrees Fahrenheit internal temperature) or 15 to 18 minutes for medium to well-done salmon (145 degrees Fahrenheit or more internal temperature).
- Taste for seasoning, adding more salt and pepper if needed, and serve the dish.
Nutrition
Notes
You can substitute other vegetables like Brussels sprouts, cauliflower, or baby potatoes for the broccoli and sweet potatoes. For the best texture, use a large baking sheet or divide the recipe across two baking sheets. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat leftovers in the microwave in 30-second intervals or warm them on a sheet tray at 275 degrees Fahrenheit for about 15 minutes.