Fashionable Foods

A Fresh Twist on Tradition

  • Blog
  • Recipes
    • Appetizers & Snacks
    • Breakfast
    • Comfort Food
    • Condiments & Dressings
    • Dairy-Free
    • Desserts
    • Dinner
    • Drinks & Cocktails
    • Fish & Seafood
    • Gluten-Free
    • Healthy Choices
    • Holiday
    • Lifestyle
    • Lunch
    • Make Ahead
    • Meat & Poultry
    • Paleo
    • Salads
    • Sandwiches
    • Sides
    • Slow Cooker
    • Soups
    • Vegan
    • Vegetarian
    • Whole30
  • About
    • About Keri
    • FAQ
    • Why Gluten-Free?
  • Contact
  • Privacy Policy

Make Ahead Monday: Roasted Maple-Mustard Salmon

October 27, 2014 by Keri Leave a Comment

Salmon filets are topped with a delicious maple-mustard glaze and roasted on a bed of root vegetables. This healthy meal can be fully prepped ahead of time so that you can relax while your oven does all of the work! 

Happy, happy Monday! I hope you all had a fantastic weekend – I definitely did. It was a beautiful fall weekend full of enjoying the changing leaves and just relaxing. Oh, and the highlight of the weekend? The purchase of a Vitamix!

I haven’t been this excited about an appliance since I got my Kitchenaid mixer 10+ years ago. I don’t actually have the Vitamix yet as it was purchased online, but it should be here by Friday! I’m already planning what I’m going to make and I can’t wait to get started!

For today’s recipe we have a delicious salmon and veggie meal. This may be my new favorite way to eat salmon! I eat a lot of salmon – mostly broiled because it’s so easy, but I usually change up the seasonings. However, every once in a while I’ll experiment to come up with something a little extra special.

Let me tell you – this experiment was a complete success! I decided to do something with fall flavors and I’m so happy with the results. The best part? You can do all of the work ahead and just pop it in the oven so you can relax while dinner is being made. I love meals like this. Oh, and it’s all made in one pan, so you won’t spend hours at the sink cleaning up!

The prep time on this recipe is pretty quick – it only took me about 10 minutes. Plan for 15-20 if you aren’t a fast chopper. You can really use any of your favorite veggies for this one, but I decided to go with what is in season. I used carrots, parsnips, Brussels sprouts, a couple of leeks and a sweet potato. 

The maple-mustard glaze is really easy to do, even if you don’t have a mini food processor. You can just finely chop the herbs and garlic with your knife and then whisk the sauce together. It’s sweet, tangy, full of flavor and pairs SO well with salmon and veggies. 

This meal is going to be a regular in my fall dinner rotation. It’s simple, flavorful, and doesn’t require me to be standing over the stove! I should also note that I tried making this one completely ahead (as in cooking it ahead and reheating) with good results. The salmon obviously won’t be as flaky and tender after reheating, but if you make extra to have leftovers for lunch the next day they will be great. 

If you like salmon and are looking for a fun, new way to prepare it this recipe is for you!


Roasted Maple-Mustard Salmon & Root Vegetables
2015-12-07 14:23:56
Serves 2
Salmon filets are topped with a delicious tangy-sweet glaze and roasted alongside root vegetables. This healthy meal can be fully prepped ahead and it uses only 1 pan!
Save Recipe
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 Sweet Potato, peeled and diced
  2. 1 Carrot, peeled and diced
  3. 1 Parsnip, peeled and diced
  4. 1 ½ Cups Brussels Sprouts, halved
  5. 2 Leeks, white and light green parts only, slice lengthwise and diced large
  6. 2 Tablespoons Extra-Virgin Olive Oil, divided
  7. Kosher Salt and Freshly Ground Black Pepper
  8. 2 Tablespoons Maple Syrup
  9. 1 Tablespoon Whole-Grain Dijon Mustard
  10. 1 Tablespoon Dijon Mustard
  11. 2 Cloves Garlic
  12. 1 Teaspoon Fresh Rosemary
  13. 1 Teaspoon Fresh Thyme
  14. 1 Teaspoon Fresh Sage
  15. 2 (6 oz.) Salmon Filets
  16. 1 Lemon, cut into wedges, for serving
Instructions
  1. Preheat the oven to 450º.
  2. Combine the sweet potato, carrots, parsnips, Brussels sprouts, leek, and 1 tablespoon of the olive oil on a baking sheet. Toss well to coat and season with salt and pepper. Roast the vegetables for 15 minutes.
  3. Meanwhile, combine the remaining tablespoon of olive oil with the maple syrup, mustards, garlic, and herbs in the bowl of a mini food processor. Pulse until the mixture is well chopped and combined. Remove the vegetables from the oven and make a space for salmon filets. Season the filets with salt and pepper and top each one evenly with the maple-mustard mixture. Return the pan to the oven and continue baking for 15 minutes, or until the salmon flakes easily with a fork.
  4. Serve the salmon alongside the root vegetables and squeeze lemon juice overtop.
*Make-Ahead Instructions
  1. Toss the vegetables with the olive oil, salt, and pepper and place on the baking sheet, cover and refrigerate until you’re ready to make dinner.
  2. **If you don’t have room in your fridge for a whole baking sheet, just place the veggies in an airtight container or zip top bag. When you’re ready to get dinner going simply dump them out onto the baking sheet.
  3. Prepare the salmon ahead by making the glaze and place it on top of the salmon. Place the salmon in an airtight container or on a plate and then cover with plastic wrap. Refrigerate until you’re ready to make dinner.
  4. After the vegetables have roasted for 20 minutes, add the salmon filets to the pan and finish cooking. All of the work is done ahead so you can relax while dinner is in the oven and then you’ll only have to clean one pan!
Fashionable Foods https://fashionablefoods.com/

You May Also Enjoy:

  • Salmon and Green Bean Pasta Salad
    Salmon and Green Bean Pasta Salad
  • Salmon Piccata
    Salmon Piccata
  • Blackened Salmon Tacos
    Blackened Salmon Tacos

Filed Under: Dairy-Free, Dinner, Fish & Seafood, Gluten-Free, Healthy Choices, Make Ahead

« I’ve Gone Gluten-Free
Apple Upside Down Cake »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
Learn More...

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Recent Posts

  • Chipotle Chicken and Roasted Corn Tostadas

    Chipotle Chicken and Roasted Corn Tostadas

  • 5 Ingredient Slow Cooker Chipotle Chicken

    5 Ingredient Slow Cooker Chipotle Chicken

  • Salmon Piccata

    Salmon Piccata

  • Roasted Brussels Sprouts with Parmesan and Rosemary

    Roasted Brussels Sprouts with Parmesan and Rosemary

  • Kale Noodle Soup with Sausage Meatballs

    Kale Noodle Soup with Sausage Meatballs

Categories

Archives

Copyright © 2022 · Fashionable Foods Theme by Moonsteam Design on Genesis Framework · WordPress · Log in