When it comes to effortless weeknight dinners that still feel special, this Sheet Pan Salmon with Maple Dijon Sauce is a true game-changer. With minimal prep, easy clean up, and a combination of savory, sweet, and slightly spicy flavors, it’s a dish that hits all the right notes. Plus, the inclusion of roasted Brussels sprouts, sweet potatoes, and red onions makes it a complete meal in one pan—no extra pots or side dishes required!
Whether you're feeding a family or meal-prepping for the week, this salmon sheet pan dinner is bound to become a staple in your rotation. Let’s dive in!
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Why You’ll Love This Sheet Pan Salmon Recipe
Minimal Clean Up: Everything cooks on a single sheet pan lined with foil or parchment paper, making clean up a breeze.
Flavor-Packed: The maple Dijon sauce combines sweetness, tang, and a hint of spice, elevating the salmon and veggies.
Customizable Heat: Adjust the cayenne pepper to suit your spice tolerance, or skip it altogether for a milder dish.
Meal Prep Friendly: The sauce can be made ahead of time, and leftovers reheat beautifully.
Ingredient Notes
For the Salmon:
- 4 salmon filets: Choose evenly sized filets to ensure even cooking.
- Paprika and garlic powder: For smoky, savory seasoning.
- Cayenne pepper: Adds a subtle kick.
- Salt and pepper: To taste.
For the Roasted Vegetables:
- Brussels sprouts: Trimmed and halved for crispy, caramelized edges.
- Sweet potato: Adds a natural sweetness to complement the sauce.
- Red onion: Roasted to perfection, bringing out its natural sweetness.
- Olive oil: For roasting and locking in moisture.
- Garlic powder: Enhances the vegetables’ flavor.
For the Maple Dijon Sauce:
- Dijon mustard: Provides a tangy base.
- Maple syrup: Balances the tanginess with natural sweetness.
- Olive oil: Adds a silky texture to the sauce.
- Fresh parsley: Brightens the dish and adds a pop of color.
- Apple cider vinegar: Brings a touch of acidity for balance.
- Salt and pepper: To taste.
Step-by-Step Guide to Make Sheet Pan Salmon and Veggies with Maple Dijon Sauce
- Prep the Oven and Sheet Pan: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with foil or parchment paper for easy clean up.
- Prepare the Vegetables: Trim the ends off the Brussels sprouts, remove any outer leaves, and slice them in half (or quarters if they’re large). Wash and peel the sweet potato, then cut it into small chunks. Quarter the red onion into large pieces. Toss all the vegetables directly on the sheet pan with 3 tablespoons of olive oil, 2 teaspoons of garlic powder, and a pinch of salt and pepper. Spread them out in a single layer for even roasting.
- Roast the Vegetables: Place the sheet pan in the oven and roast the vegetables for 25-30 minutes, tossing halfway through to ensure even cooking.
- Make the Maple Dijon Sauce: While the vegetables are roasting, whisk together the following ingredients in a small bowl: 2 tablespoons Dijon mustard, 2 tablespoons maple syrup, 1 tablespoon olive oil, 1 tablespoon fresh parsley, chopped, ¼ teaspoon apple cider vinegar, Salt and pepper to taste.
Set the sauce aside. If making ahead, cover and refrigerate until ready to use. - Add the Salmon to the Sheet Pan: After 25-30 minutes, remove the pan from the oven and use a spatula to push the vegetables to the sides, creating space in the center for the salmon fillets. Pat the salmon dry with a paper towel, then season both sides with ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, and salt and pepper.
Brush about 2 teaspoons of the maple Dijon sauce onto each salmon fillet. Drizzle the remaining sauce over the roasted vegetables and toss to coat. - Bake the Salmon: Return the sheet pan to the oven and bake for 12-15 minutes, depending on the thickness of your salmon. You’ll know it’s ready when the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Garnish and Serve: Remove the sheet pan from the oven and garnish the salmon and vegetables with additional chopped parsley.
Serve immediately and enjoy the perfect balance of flavors in every bite.
Storing and Reheating Sheet Pan Salmon and Vegetables
Leftovers:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also use a microwave, but the vegetables may lose some of their crispiness.
Frequently Asked Questions
Can I use frozen salmon?
Yes, just be sure to thaw the salmon completely and pat it dry before seasoning and baking.
Can I make this recipe ahead of time?
The sauce can be made a day in advance, and the vegetables can be prepped and stored in the refrigerator. When ready to cook, assemble everything and follow the recipe instructions.
What’s the best way to know if the salmon is done?
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). Avoid overcooking to keep it moist and tender.
Tips for the Perfect Sheet Pan Salmon
Customize the Spice Level: Add more cayenne pepper if you like heat, or skip it altogether for a milder dish.
Use a Large Sheet Pan: Crowding the vegetables will cause them to steam rather than roast, so give them plenty of space.
Cut Veggies Evenly: Uniform sizes ensure that everything cooks at the same rate.
Don’t Overcook the Salmon: Keep an eye on the fillets during the final minutes of cooking to prevent them from drying out.
Make the Sauce Ahead: Save time by preparing the sauce a day in advance and storing it in an airtight container in the fridge.
Side Dishes to Serve With Sheet Pan Salmon
- Instant Pot Brown Rice (Basmati): An easy, hands-off recipe that cooks up fluffy, tender, and delicious. This simple pressure cooker method cuts your cooking time and makes getting dinner on the table a breeze.
- Sheet Pan Honey Roasted Carrots: Whether you’re hosting a festive holiday dinner or preparing a weeknight family meal, these roasted carrots check all the boxes; simple, nutritious, and flavorful. Their vibrant color, caramelized sweetness, and tender texture make them a crowd-pleaser for adults and kids alike.
Other Weeknight Dinner Ideas
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Printable Recipe
Sheet Pan Salmon and Veggies with Maple Dijon Sauce
Equipment
- Rubber spatula
- mixing bowls
Ingredients
Salmon
- 4 salmon fillets (evenly sized)
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
Roasted Vegetables
- 1 pound Brussels sprouts
- 1 large sweet potato
- 1 red onion (cut into large chunks)
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
Maple Mustard Sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley (chopped)
- ¼ teaspoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- Prep the Vegetables: Trim the ends of the Brussels sprouts, remove the outer leaves, and slice them in half lengthwise (or quarters if large). Wash the sweet potato and cut into small chunks. Quarter the red onion. Place the vegetables in a single layer on a large rimmed baking sheet and toss with olive oil, paprika, garlic powder, and cayenne pepper. Top with salt and pepper.
- Bake Vegetables: Bake the veggies for 25-30 minutes.
- Make the Maple Mustard Sauce: While the vegetables roast, whisk together Dijon mustard, maple syrup, olive oil, chopped parsley, apple cider vinegar, salt, and pepper in a small bowl. Set aside.
- Cook the Salmon: After 25-30 minutes, remove the vegetables from the oven and push them to the sides of the pan. Place the salmon fillets in the center. Pat with a paper towel and season them with paprika, garlic powder, cayenne pepper, and salt and pepper. Brush about 2 teaspoons of sauce on each fillet. Then, pour the remaining sauce on the vegetables and toss. Bake for about 15 minutes, depending on the thickness of the salmon, until it flakes easily with a fork.
- Garnish and Serve: Remove from the oven and garnish with fresh parsley. Serve immediately.
Video
Notes
- You’ll need a large sheet pan to make the recipe.
- Add more cayenne pepper for extra heat, or skip it entirely for a milder dish.
- Make Ahead: The sauce can be made a day ahead and stored in the refrigerator.
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