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Maple Dijon Salmon with Roasted Potatoes: photo-style overhead three-quarter view of finished maple Dijon glazed salmon…

Maple Dijon Salmon with Roasted Potatoes

A sheet-pan dinner of maple Dijon-glazed salmon, roasted baby potatoes, and green beans. The potatoes roast first so they can brown before the salmon and beans are added.
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Prep Time 15 minutes
Cook Time 25 minutes
Rest time 3 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 1/4 pounds salmon fillets cut into 4 portions
  • 1 pound baby Yukon Gold potatoes halved
  • 8 ounces fresh green beans trimmed
  • 2 tablespoons olive oil divided
  • 1/2 teaspoon kosher salt plus more for the vegetables
  • 1/4 teaspoon black pepper
  • 2 tablespoons pure maple syrup
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic finely grated
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon fresh parsley chopped, for serving
  • lemon wedges for serving

Method
 

  1. Plan on 15 minutes of prep and 22 to 25 minutes of cooking time. This recipe serves 4. Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easier cleanup.
  2. Place the halved potatoes on the pan. Toss them with 1 tablespoon of olive oil, 1/4 teaspoon salt, and the black pepper. Arrange them cut-side down, then roast for 15 minutes. Starting them alone gives the potatoes a head start and keeps the salmon from overcooking.
  3. While the potatoes roast, whisk the maple syrup, Dijon mustard, lemon juice, garlic, smoked paprika, and the remaining 1 tablespoon olive oil in a small bowl. The glaze should look smooth and slightly thick.
  4. Take the pan from the oven and push the potatoes to one side. Add the green beans, toss them with a small pinch of salt, and place the salmon fillets in the open space. Pat the salmon dry first so the glaze sticks instead of sliding off.
  5. Spoon the maple Dijon mixture over the salmon, using the back of the spoon to cover the tops. Roast for 10 to 12 minutes, depending on the thickness of the fillets. The salmon is ready when it flakes at the edges and the center reaches 145°F.
  6. Let the salmon rest on the pan for 3 minutes. Sprinkle the parsley over everything and serve with lemon wedges. The pan juices are good drizzled over the potatoes.

Notes

Choose salmon fillets of similar thickness and pat them dry so the glaze stays on. Cut larger baby potatoes into roughly 1-inch pieces. Use real maple syrup, and watch the glaze near the end because it can darken quickly. Refrigerate leftovers in separate airtight containers for up to 3 days.