Maple Dijon Sheet-Pan Salmon with Sweet Potatoes
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 30 min
- Cost
- $22.00
- Nutrition
- 510 cal · 40g protein
- sheet-pan
- high-protein
🍳 1 pan · Picky-eater safe bet: plain potatoes
Maple Dijon Sheet-Pan Salmon with Sweet Potatoes is a weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $22 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb salmon fillets
- 2 count sweet potatoes
- 12 oz green beans
- 2 tbsp maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Steps
- Heat the oven to 425°F. Cut the sweet potatoes into 3/4-inch cubes, toss with 1 tbsp olive oil, salt, and pepper, and roast on a sheet pan for 15 minutes.
- Whisk the maple syrup, Dijon, garlic powder, and remaining oil together.
- Push the potatoes to the sides, add the green beans and salmon fillets to the pan, and brush the salmon generously with the maple-Dijon glaze.
- Roast 12 to 15 minutes more, until the salmon flakes easily and reaches 145°F.
- Serve straight from the pan.
- Picky eater tip: leave a fillet unglazed and give plain roasted sweet potatoes if mustard is a no.
- Make ahead: cube the sweet potatoes, trim the green beans, and whisk the glaze up to 1 day ahead. Keep each covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 40 g
- Carbohydrates
- 38 g
- Fiber
- 5 g
- Sugar
- 10 g
- Fat
- 22 g
- Saturated fat
- 5 g
- Sodium
- 850 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop