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- 4 salmon fillets - 1/4 cup pure maple syrup - 2 tablespoons soy sauce (or tamari) - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon black pepper - 1 medium zucchini, sliced into half-moons - 1 red bell pepper, chopped into bite-sized pieces - 1 cup baby carrots, whole or halved if large - 1 tablespoon olive oil - 1 tablespoon fresh parsley, finely chopped - Lemon wedges When I cook this dish, I love starting with fresh ingredients. The salmon is the star here. It is rich in flavor and packed with nutrients. The maple syrup adds a sweet touch. Use pure maple syrup for the best taste. The soy sauce or tamari gives it a savory kick. Dijon mustard adds a nice tang. I also enjoy using garlic and onion powders. They bring depth to the glaze. Black pepper gives a little heat. The veggies are just as important. Zucchini, red bell pepper, and baby carrots add color and crunch. These vegetables roast well and soak up the glaze. For garnish, I drizzle olive oil over the veggies. This helps them crisp up nicely. Fresh parsley brightens the plate. A squeeze of lemon adds zest and freshness. This dish is not just tasty; it looks beautiful too! Preheating your oven is key. It helps cook the salmon evenly. Set your oven to 400°F (200°C). This temperature works best for roasting. To make the maple glaze, mix the following: - 1/4 cup pure maple syrup - 2 tablespoons soy sauce (or tamari) - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon black pepper Whisk these ingredients together in a bowl. You want a smooth and thick glaze. This adds great flavor to the salmon. For the vegetables, use: - 1 medium zucchini, sliced into half-moons - 1 red bell pepper, chopped into small pieces - 1 cup baby carrots, whole or halved Spread the veggies out on a large sheet pan. Drizzle 1 tablespoon olive oil over them. Toss the veggies by hand to coat them well. Make sure they are in a single layer to roast evenly. Now it's time for the salmon. Place 4 salmon fillets on the veggies. Make space for each piece. Pour half of the maple glaze over the salmon. Ensure each fillet is covered well. Put the sheet pan in the preheated oven. Bake for 15 minutes. This cooks the salmon and veggies perfectly. After baking, remove the pan and brush the rest of the glaze over everything. Switch your oven to broil. Broil for 2-3 minutes. This gives the dish a nice caramelized finish. After broiling, take the pan out of the oven. Let it sit for a couple of minutes. For a beautiful touch, sprinkle fresh parsley on top. You can serve directly from the pan or plate each piece. Adding lemon wedges on the side makes it even better! To cook salmon just right, check its color. The flesh should turn from bright red to a light pink when done. Use a fork to flake it gently. If it flakes easily, it's ready. Avoid overcooking, as it can dry out. Aim for an internal temp of 145°F. Try adding more flavor with spices. You can use paprika or cumin for a kick. Fresh herbs like dill or basil can brighten the dish. Dried herbs are fine but fresh adds more taste. Don't be shy; mix and match to find what you love! Prep your veggies first. Cut them into even pieces for quick cooking. Start roasting them five minutes before adding the salmon. This way, they get tender but not mushy. Salmon cooks fast, so keep an eye on it. A total of 15-20 minutes is all you need! {{image_4}} You can change the protein if you want. Try chicken or tofu instead of salmon. Both options work great with the maple glaze. They can soak up the flavor nicely. For veggies, swap out zucchini for asparagus or broccoli. You can use any favorite vegetables. Just keep the cooking time in mind. Want to add a kick? Use spice blends like Cajun or Italian seasoning. These will change the taste of the dish. You can also squeeze fresh lemon or lime juice on top. This adds a nice bright flavor. If you like it spicy, add red pepper flakes. A little spice can go a long way. If you need a gluten-free option, use tamari instead of soy sauce. It's a great alternative. For a low-calorie meal, use less maple syrup. You can cut the amount in half if you want. This will still keep your dish sweet and tasty. Always feel free to adjust based on your needs. To store your leftovers, use airtight containers. Glass or BPA-free plastic works best. Make sure to cool the dish to room temperature before sealing. Place the containers in the fridge. Enjoy them within three days for the best taste. For reheating salmon, use the oven or a microwave. If using the oven, set it to 350°F (175°C). Place the salmon on a baking sheet and cover it with foil. Heat for about 10 minutes. This keeps the fish moist. If using a microwave, heat in short bursts. Check often to avoid overcooking. You can freeze leftovers for later use. Wrap individual portions tightly in plastic wrap. Then, place them in freezer bags. Be sure to remove as much air as possible. For thawing, place the salmon in the fridge overnight. You can also use the microwave. Just be careful not to cook it while defrosting. The best way to check salmon doneness is to use a fork. Flake the fish gently at its thickest part. If it flakes easily and is opaque, it is done. Salmon should reach an internal temperature of 145°F (63°C). You can also look for a slightly golden crust on top. This adds flavor and texture. Yes, you can use frozen salmon. Just thaw it first for even cooking. To thaw, place salmon in the fridge overnight or submerge it in cold water for about an hour. If you are short on time, you can cook it from frozen, but it may take a few extra minutes in the oven. Keep an eye on it to avoid overcooking. Some great sides for this dish include: - Quinoa or rice for a hearty base - Steamed asparagus for a fresh crunch - A simple green salad with lemon dressing - Mashed potatoes for a comforting touch These sides will complement the sweet and savory flavors of the salmon and veggies. To keep your veggies crisp, follow these tips: - Cut veggies into similar sizes for even cooking. - Toss them in olive oil before roasting. - Spread them out in a single layer on the sheet pan. - Avoid overcrowding the pan, which traps steam. - Roast at a high temperature, like 400°F (200°C), to promote browning. These steps ensure that your vegetables stay vibrant and crunchy. In this blog post, we explored how to make delicious sheet pan maple glazed salmon with veggies. We covered the key ingredients, including salmon, veggies, and the maple glaze. I shared step-by-step instructions and tips for perfecting your dish. Remember, using fresh ingredients can enhance flavors. Don’t hesitate to experiment with variations and storage tips. Now, you’re all set to create a tasty meal that impresses friends and family! Enjoy the cooking process and savor your culinary success.

Sheet Pan Maple Glazed Salmon Veggies

Savor the deliciousness of Sheet Pan Maple Glazed Salmon & Veggie Fiesta! This easy recipe combines tender salmon fillets with vibrant veggies, all coated in a mouthwatering maple glaze. Perfect for a quick weeknight dinner, it takes just 25 minutes from prep to plate. Click through to discover how to make this flavorful dish that will impress your family and friends while keeping your kitchen mess-free! Don't miss out on this tasty treat!
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Ingredients
  

4 salmon fillets

1/4 cup pure maple syrup

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

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1 medium zucchini, sliced into half-moons

1 red bell pepper, stalk and seeds removed, chopped into bite-sized pieces

1 cup baby carrots, whole or halved if large

1 tablespoon olive oil

1 tablespoon fresh parsley, finely chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot enough for even cooking.

    Prepare the Maple Glaze: In a medium-sized mixing bowl, combine the pure maple syrup, soy sauce (or tamari), Dijon mustard, garlic powder, onion powder, and black pepper. Whisk these ingredients together thoroughly until you achieve a smooth and well-blended glaze.

      Prep the Vegetables: Take a large sheet pan and spread out the sliced zucchini, chopped red bell pepper, and baby carrots. Drizzle the olive oil over the vegetables, then toss them by hand or using a spatula to ensure they are well coated. Spread the veggies out into a single even layer for optimal roasting.

        Add the Salmon: Nestle the salmon fillets among the prepared vegetables on the sheet pan. Carefully pour half of the maple glaze over the salmon fillets, ensuring each piece is generously coated with the mixture.

          Bake: Place the sheet pan in your preheated oven and bake for 15 minutes, allowing all the flavors to meld and the salmon to cook through.

            Glaze & Broil: After the baking time, carefully remove the pan from the oven. Use a brush to apply the remaining maple glaze over both the salmon and the vegetables. Set your oven to broil and return the pan to the oven for an additional 2-3 minutes. This will create a beautiful caramelized finish on the salmon and enhance the flavors of the veggies.

              Garnish & Serve: Once broiling is complete, remove the sheet pan from the oven and let it sit for a couple of minutes. Before serving, generously sprinkle the dish with freshly chopped parsley to add a pop of color and freshness.

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

                  - Presentation Tips: Serve directly from the sheet pan for a rustic look or plate the salmon and vegetables individually for a more elegant presentation. Consider adding lemon wedges on the side for a zesty touch!