Maple-Glazed Salmon with Roasted Sweet Potatoes and Asparagus

Flaky salmon fillets glazed with sweet maple syrup, roasted alongside tender sweet potato wedges and crisp asparagus spears, all on one sheet pan for easy cooking and cleanup.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $6.65/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Paleo
• High-Protein
• High-Fiber

Tags

• quick
• sheet pan
• roast
• sweet

Ingredients

• 2 salmon fillets
• 1 sweet potato (medium, cut into 1/2-inch wedges)
• 6 ounce asparagus (tough ends trimmed)
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon maple syrup
• 1 teaspoon Dijon mustard

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. On the prepared baking sheet, toss sweet potato wedges and asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Arrange in a single layer.
3. Roast for 10 minutes. While vegetables roast, in a small bowl, whisk together maple syrup and Dijon mustard.
4. Remove baking sheet from oven. Push vegetables to one side. Place salmon fillets on the empty side of the baking sheet. Season salmon with remaining 1/4 teaspoon salt. Brush the maple-Dijon glaze evenly over the salmon.
5. Return to oven and roast for another 8-10 minutes, or until salmon is cooked through and vegetables are tender.
6. Serve immediately.

Notes

Cut sweet potatoes into small, uniform wedges to ensure they cook quickly. If your salmon fillets are thicker, add a couple of minutes to the cooking time.

Nutrition (per serving)

• Calories: 550
• Protein: 40.5 g
• Carbohydrates: 50.8 g
• Fat: 20.3 g
• Fiber: 8.7 g
• Sodium: 880 mg
• Saturated Fat: 3.7 g
• Sugar: 22.1 g
• Cholesterol: 105 mg