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- 4 salmon fillets - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup Brussels sprouts, halved - 1 red bell pepper, sliced into strips - 1 zucchini, sliced into half-moons - 1 cup cherry tomatoes, halved - Fresh parsley, chopped for garnish (optional) When it comes to cooking, using fresh, high-quality ingredients makes a big difference. For this recipe, I always choose salmon fillets that are bright and firm. The maple syrup gives a sweet flavor. I like using pure maple syrup, as it is natural and rich. Dijon mustard adds a tangy kick, while soy sauce brings depth. For the veggies, I often choose Brussels sprouts, bell peppers, zucchini, and cherry tomatoes. These vegetables roast well and add color to the dish. Halving or slicing them helps them cook evenly. I enjoy using fresh parsley for garnish, as it adds a nice touch. - Calories per serving: Approximately 350 - Macronutrient breakdown: - Protein: 30g - Carbs: 25g - Fats: 15g The ingredients in this dish offer many health benefits. Salmon is a great source of protein and healthy fats. It has omega-3 fatty acids, which are good for heart health. The vegetables provide fiber, vitamins, and minerals. For example, Brussels sprouts are high in vitamin C and K. Using this balanced mix of ingredients, you can enjoy a meal that is not only tasty but also nutritious. This recipe is a perfect choice for a quick weeknight dinner that satisfies your hunger and nourishes your body. - Preheat to 400°F (200°C). - Line the baking sheet with parchment paper. Start by preheating your oven. This step ensures even cooking. Lining the baking sheet makes cleanup easy. It also helps the food not stick. - Combine maple syrup, Dijon mustard, soy sauce, and seasonings. - Tips for achieving the perfect consistency. In a small bowl, mix together the maple syrup, Dijon mustard, soy sauce, and olive oil. Add garlic powder, onion powder, salt, and pepper. Whisk until smooth. For the right consistency, make sure there are no lumps. The glaze should be thick enough to coat the salmon but not too thick. - Positioning salmon and brushing with glaze. - Tossing and seasoning the vegetables. Place the salmon fillets in the center of the sheet pan. Brush each fillet with the maple glaze. Set aside some glaze for later. In a big bowl, toss the Brussels sprouts, red bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper. This step helps the veggies to get nice and flavorful. - Cooking time and temperature considerations. - Signs the salmon and veggies are properly cooked. Put the pan in the oven and bake for 15-20 minutes. The salmon should flake easily with a fork when done. The veggies should be tender and slightly caramelized. Keep an eye on them so they do not overcook. - Using the reserved glaze in the last minutes. - Enhancing flavor without overcooking. In the last five minutes of baking, brush the reserved glaze over the salmon and veggies. This step boosts the flavor without overcooking. It adds a nice shiny finish to your dish as well. To get the right texture for your salmon, cook it until it flakes easily with a fork. This usually takes 15 to 20 minutes at 400°F. Avoid overcooking, as this makes the fish dry. A common mistake is not brushing enough glaze on the salmon. Make sure to coat it well, and save some glaze to add later. For the best veggies, choose fresh Brussels sprouts, red bell peppers, zucchini, and cherry tomatoes. These vegetables roast well and add great flavor. Cut the Brussels sprouts in half, slice the bell pepper into strips, and cut the zucchini into half-moons. Halve the cherry tomatoes for even cooking. Even cuts help all the veggies cook at the same time. Pair your maple glazed salmon and veggies with fluffy rice or quinoa for a full meal. A crisp green salad also works well. For an eye-catching display, serve the dish right on the baking sheet or transfer it to a large, colorful platter. Garnish with fresh parsley for a pop of color and an added touch of freshness. {{image_4}} You can swap salmon for other fish. Cod or trout works well with the glaze. If you want a vegetarian option, try tofu. It soaks up the flavor just like salmon. For the veggies, use what is fresh and in season. Carrots, asparagus, or broccoli are great choices. You can mix and match based on what you like. Think about color and texture for a fun dish. To give this dish a twist, add spices or herbs. Ginger, dill, or even cumin can change the taste. Fresh herbs like thyme or rosemary can add a nice touch. If you want heat, add a pinch of red pepper flakes. You can also mix in some sriracha or chili paste. This will create a spicy version that adds excitement to each bite. This recipe is easy to make allergy-friendly. Use tamari instead of soy sauce for gluten-free needs. Ensure your Dijon mustard is also gluten-free. For a dairy-free version, there’s no need for any dairy here. Just stick to the recipe as is. It’s perfect for those with dairy sensitivities. You can enjoy a tasty meal without worry. After enjoying your maple glazed salmon and veggies, let leftovers cool. Place them in an airtight container. This keeps the dish fresh and tasty. Store it in the fridge. It will last for up to three days. Be sure to check for any signs of spoilage before eating. If you want to save more leftovers, you can freeze them. Wrap each salmon fillet and the veggies in plastic wrap. Then, put them in a freezer bag. This prevents freezer burn. You can freeze the dish for up to three months. To thaw, move the container to the fridge overnight. This method keeps the quality intact. To reheat, a microwave works well, but I prefer the oven. Preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes. Check to ensure they are warm but not overcooked. This way, you keep the flavors and textures just right. Yes, you can use frozen salmon. Just make sure to thaw it first. Thawing the salmon helps it cook evenly. Place the frozen salmon in the fridge overnight or use the defrost setting on your microwave. Once thawed, follow the same steps in the recipe. The glaze will still add great flavor. You can serve this dish with rice or quinoa. Both options soak up the maple glaze well. A side salad with mixed greens works great too. Consider adding some crusty bread to soak up extra sauce. These sides balance the meal and add freshness. Salmon is done when it flakes easily with a fork. It should also have an opaque color. Use a food thermometer to check; it should reach an internal temperature of 145°F (63°C). If you see white stuff on the surface, it’s called albumin. It’s safe but means the fish is overcooked. Yes, you can prepare the glaze ahead of time. Mix the maple syrup, mustard, soy sauce, olive oil, garlic powder, and onion powder. Store it in an airtight container in the fridge. When you are ready to cook, just give it a good stir and brush it on the salmon. Cut vegetables into even pieces for roasting. Aim for about 1-inch pieces. This size helps them cook evenly. For Brussels sprouts, halve them. Slice bell peppers into strips. Cut zucchini into half-moons. Cherry tomatoes can stay whole or be halved, depending on your preference. Even pieces lead to perfect roasting. This blog post covered making a tasty maple glazed salmon meal. I shared key ingredients, step-by-step instructions, and tips for tasty veggies. You learned about variations, storage, and frequently asked questions. This dish is simple and fun to make. You can switch up ingredients to suit your taste. Enjoy every bite and impress your family and friends. Cook well and taste the joy!

Maple Glazed Salmon and Veggies Sheet Pan

Elevate your dinner game with this Maple Glazed Salmon and Veggies Sheet Pan recipe! This easy one-pan dish combines perfectly baked salmon fillets with vibrant veggies, all drizzled in a delicious maple glaze. It's healthy, quick to prepare, and sure to impress! Click through to discover the full recipe and get ready for a delightful meal that’s as tasty as it is beautiful! #SheetPanDinner #MapleSalmon #HealthyEating #EasyRecipes
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Ingredients
  

4 salmon fillets

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup Brussels sprouts, halved

1 red bell pepper, sliced into strips

1 zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

Fresh parsley, chopped for garnish (optional)

Instructions
 

Prep Your Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.

    Make the Maple Glaze: In a small mixing bowl, whisk together the pure maple syrup, Dijon mustard, soy sauce (or tamari), olive oil, garlic powder, onion powder, along with a pinch of salt and pepper. Whisk until the mixture is smooth and well blended.

      Arrange the Salmon: Place the salmon fillets in the center of your prepared baking sheet. Generously brush the maple glaze over the salmon fillets, ensuring that each piece is coated well. Set aside some of the glaze for later use.

        Prepare the Veggies: In a large mixing bowl, toss the halved Brussels sprouts, sliced red bell pepper, zucchini, and halved cherry tomatoes with a drizzle of olive oil, salt, and pepper to evenly coat the vegetables.

          Spread and Bake: Arrange the seasoned vegetables around the salmon on the baking sheet in a single layer, making sure not to overcrowd. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the salmon is cooked through and easily flakes with a fork, and the vegetables are tender and slightly caramelized.

            Add Extra Flavor: In the last 5 minutes of baking, take the reserved maple glaze and brush it over the salmon and roasted vegetables to intensify the flavors.

              Garnish and Serve: Once baking is complete, remove the sheet pan from the oven and allow it to rest for a couple of minutes. If desired, garnish with freshly chopped parsley before serving to add a pop of color.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: For a vibrant presentation, serve the salmon and vegetables directly on the baking sheet or transfer them to a large platter, ensuring a colorful display.