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- 4 salmon fillets, skin-on for extra flavor - 1 cup Brussels sprouts, halved - 2 cups broccoli florets, fresh or frozen - 1 red bell pepper, sliced into thin strips - 1/4 cup pure maple syrup, preferably grade A - 3 tablespoons low-sodium soy sauce - 3 cloves garlic, minced finely - 2 tablespoons extra virgin olive oil - Fresh parsley, finely chopped for garnish Having the right ingredients makes all the difference in this dish. I love using skin-on salmon fillets. The skin adds lots of flavor and keeps the fish moist while cooking. For veggies, I choose Brussels sprouts, broccoli, and red bell pepper. These colorful veggies roast well and add great texture. The marinade is where the magic happens. Pure maple syrup brings sweetness. Low-sodium soy sauce adds a nice umami flavor. Garlic gives it a rich taste, while olive oil combines everything. I often whisk these together in a bowl, and you can smell the delicious aroma when mixing. Finally, I like to garnish with fresh parsley. It adds a burst of color and a hint of freshness. This dish is not just tasty; it also looks stunning on the table! - Preheat your oven to 400°F (200°C). - Line a large, rimmed baking sheet with parchment paper. This helps with easy cleanup. - In a small bowl, whisk together: - 1/4 cup pure maple syrup - 3 tablespoons low-sodium soy sauce - 3 cloves garlic, minced - 2 tablespoons extra virgin olive oil - A pinch of salt and pepper - This tasty mix will soak into the salmon and veggies. - Place 4 salmon fillets, skin side down, on one side of the baking sheet. - Coat the salmon with the marinade using a brush or spoon. - Save a little marinade for later. - In a big bowl, mix: - 1 cup halved Brussels sprouts - 2 cups broccoli florets - 1 sliced red bell pepper - Drizzle the veggies with the rest of the marinade and toss well. - Spread the marinated salmon on one side and the veggies on the other side of the sheet. - Bake in the preheated oven for 15-20 minutes. - Check the salmon; it should flake easily with a fork. The veggies should be tender and slightly caramelized. - Remove from the oven and let cool for a few moments. To check if your salmon is done, use a fork. Gently press the thickest part of the fillet. If it flakes easily, it’s ready. You can also use a meat thermometer. Aim for an internal temperature of 145°F (63°C). This ensures the fish stays moist and flavorful. When cooking salmon, look for a bright pink color. The fish should be opaque and slightly firm to the touch. If it still looks raw in the middle, give it a few extra minutes in the oven. For roasted veggies, aim for a tender-crisp texture. They should be soft but not mushy. Spread them out on the pan for even cooking. Avoid crowding the pan, as this leads to steaming instead of roasting. You can swap out the recommended vegetables for others you enjoy. Carrots, zucchini, or asparagus work well. Just make sure to cut them into similar sizes for even cooking. Marinating is key for flavor. It allows the salmon and veggies to soak up all that delicious sauce. Aim for at least 15-30 minutes of marinating time. If you have more time, marinate for up to 2 hours in the fridge. For a stronger flavor, increase the marinating time. Just be careful not to marinate too long, as the acid in the soy sauce can break down the fish. Enjoy experimenting with the flavor intensity! {{image_4}} You can switch up the protein in this dish. Instead of salmon, try these options: - Trout fillets: They have a similar taste and texture. - Chicken breasts: They work well with the same marinade. - Tofu: A great vegetarian choice; use firm tofu for best results. For a fun twist, you can grill or roast shrimp. Just adjust the cooking time since they cook faster than salmon. Seasonal veggies add variety and flavor. Here are some great choices: - Carrots: Slice them thin for quick roasting. They add a nice sweetness. - Asparagus: This green veggie pairs well with maple and garlic. - Zucchini: Cut into half-moons for a tender texture. Each vegetable brings its own flavor profile. For example, Brussels sprouts offer a nutty taste, while bell peppers add a crisp, sweet crunch. You can customize the sauce to fit your taste. Here are some ideas: - Add spices: Try a pinch of chili powder for heat or smoked paprika for depth. - Fresh herbs: Toss in dill or thyme for a fresh twist. - Different syrups: Swap maple syrup for honey or agave syrup for a change. Experimenting with sauces makes this dish your own. Each variation can transform the meal into something new and exciting. To keep your leftovers fresh, use airtight containers. Glass or plastic containers work well. Store them in the fridge and enjoy within three days. This keeps the salmon and veggies tasty and safe. You can freeze this dish for later. Place the cooled salmon and veggies in freezer-safe bags. Squeeze out the air to avoid freezer burn. The meal stays good for up to three months. When you are ready to eat, thaw it overnight in the fridge. To reheat salmon and veggies, use an oven or skillet. Preheat the oven to 350°F (175°C). Place the food on a baking sheet and cover it with foil. Heat for about 15 minutes. If using a skillet, warm it over medium heat with a splash of water. This keeps the food moist. Always check the salmon for freshness before serving. Yes, you can use frozen salmon. Just make sure to thaw it first. Place the salmon in the fridge overnight or run it under cold water for faster thawing. Once thawed, follow the recipe as usual. Fresh salmon has a firmer texture, but frozen works well too. You can tell salmon is done when it flakes easily with a fork. This usually takes about 15 to 20 minutes at 400°F (200°C). Look for a light pink color inside. If it looks opaque and flakes apart, it’s ready. If you don't have maple syrup, you can use honey or agave nectar. Both sweeten the dish well. Brown sugar mixed with water can work too. Just remember, it will change the flavor slightly, but it will still be delicious! Yes, you can prepare this dish ahead of time. Marinate the salmon and veggies earlier in the day. Store them in the fridge until you are ready to bake. You can also cook it and reheat later. Just make sure to cool it completely before storing. Many side dishes go well with salmon. Consider serving it with quinoa or rice. A fresh salad complements the meal nicely. You can also add some crusty bread to soak up the sauce. These options round out the meal beautifully. This recipe for baked salmon and vegetables shines with flavor and health. We went over key ingredients like salmon, veggies, and a sweet marinade. The simple steps make it easy to prepare and cook. I shared tips to perfect your dish and ideas for swapping ingredients. You can enjoy this meal fresh or stored for later. Get ready to impress your family or friends with this tasty and flexible recipe. It makes eating healthy simple and fun!

Sheet-Pan Maple Garlic Salmon and Veggies

Savor the delightful flavors of Maple Garlic Salmon and Vegetable Medley with this easy sheet pan recipe! Perfect for busy weeknights, this dish combines tender salmon with fresh veggies for a healthy meal in just 30 minutes. With a delicious marinade of maple syrup, soy sauce, and garlic, you’ll love every bite. Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

4 salmon fillets, skin-on for extra flavor

1 cup Brussels sprouts, halved

2 cups broccoli florets, fresh or frozen

1 red bell pepper, sliced into thin strips

1/4 cup pure maple syrup, preferably grade A

3 tablespoons low-sodium soy sauce

3 cloves garlic, minced finely

2 tablespoons extra virgin olive oil

Salt and freshly cracked black pepper to taste

Fresh parsley, finely chopped, for garnish (optional)

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper to make cleanup a breeze.

    In a small mixing bowl, whisk together the maple syrup, soy sauce, minced garlic, olive oil, and a pinch of salt and pepper. This creates a delicious marinade that infuses the salmon and vegetables with flavor.

      Place the salmon fillets, skin side down, on one side of the prepared baking sheet. Using a brush or a spoon, generously coat the salmon with a portion of the marinade. Reserve a small amount of the marinade for drizzling later.

        In a separate large bowl, combine the halved Brussels sprouts, broccoli florets, and sliced red bell pepper. Drizzle these vegetables with the remaining marinade, then toss well to ensure they are evenly coated with the flavorful mixture.

          Spread the marinated vegetables out in a single layer on the other side of the baking sheet, ensuring they have enough space for even roasting.

            Place the sheet pan in the preheated oven and bake for approximately 15-20 minutes. The salmon is ready when it flakes easily with a fork, and the vegetables should be tender with a slight caramelization.

              Once done, remove from the oven and allow the dish to cool for a few moments.

                If using, sprinkle freshly chopped parsley over the salmon and vegetables for a pop of color and freshness. Serve warm.

                  Prep Time: 10 min | Total Time: 30 min | Servings: 4

                    - Presentation Tips: For an elegant touch, serve the salmon and roasted veggies on individual plates. Drizzle any remaining sauce left on the baking sheet over the top to enhance the flavor and presentation!