Maple-Dijon Sheet-Pan Salmon and Green Beans
Flaky salmon glazed in sweet maple and tangy Dijon, roasted with tender gold potatoes, crisp green beans, and juicy cherry tomatoes on one pan.
Ingredients
- 4 piece salmon fillets · 3 to 4 ounces each
- 3 tbsp olive oil · divided
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp black pepper · divided
- 1.25 tsp salt · divided
- 1/4 cup maple syrup
- 1 tbsp Dijon mustard
- 1 lb petite gold potatoes · halved
- 1/2 lb green beans · trimmed
- 1/2 piece fresh lemon juice
- 10 oz cherry tomatoes · halved
- 1/2 tsp crushed red pepper · optional
- fresh parsley · optional garnish
Directions
- 1
Heat the oven
Heat the oven to 400°F and line a 9x13-inch sheet pan with parchment.
- 2
Start the potatoes
Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and half each of the paprika, garlic powder, and onion powder. Roast until starting to soften and brown.
- 3
Season the salmon
Season the salmon with 1/4 teaspoon each salt and pepper and the remaining paprika, garlic powder, and onion powder.
- 4
Add the vegetables
Push the potatoes to one side. Add the green beans and tomatoes, drizzle with the remaining tablespoon olive oil, add the remaining salt and pepper, and toss.
- 5
Glaze the salmon
Whisk the maple syrup, Dijon, lemon juice, optional red pepper, and 1/4 teaspoon salt. Place the salmon on the open third of the pan and brush generously, reserving a little glaze.
- 6
Roast and finish
Roast until the salmon flakes easily, 12 to 15 minutes. Brush with the reserved glaze and broil for 1 to 2 minutes. Garnish with parsley and serve.
