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!
- 1 Sweet Potato, peeled and diced
- 1 Carrot, peeled and diced
- 1 Parsnip, peeled and diced
- 1 ½ Cups Brussels Sprouts, halved
- 2 Leeks, white and light green parts only, slice lengthwise and diced large
- 2 Tablespoons Extra-Virgin Olive Oil, divided
- Kosher Salt and Freshly Ground Black Pepper
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Whole-Grain Dijon Mustard
- 1 Tablespoon Dijon Mustard
- 2 Cloves Garlic
- 1 Teaspoon Fresh Rosemary
- 1 Teaspoon Fresh Thyme
- 1 Teaspoon Fresh Sage
- 2 (6 oz.) Salmon Filets
- 1 Lemon, cut into wedges, for serving
- Preheat the oven to 450º.
- 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.
- 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.
- Serve the salmon alongside the root vegetables and squeeze lemon juice overtop.
- 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.
- **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.
- 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.
- 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!
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