Sheet Pan Maple Dijon Salmon with Brussels Sprouts and Sweet Potatoes is an easy, healthy dinner with minimal cleanup, perfect for busy weeknights! (gluten-free, dairy-free)
To be honest, I’ve never made a real sheet pan dinner. Sure, I roast vegetables on a baking sheet (basically every night), and cook fish on a sheet pan. But this is the first time I’ve actually made a “sheet pan meal” all together on one baking sheet.
Ummm, it’s pretty stinkin’ awesome. Why have I not done this before? Sheet pan dinners are the easiest dinners on Earth. Okay, I guess cereal is probably the easiest dinner on Earth, but sheet pan dinners are the easiest real dinners with vegetables and all.
If you’re like me and haven’t jumped on the sheet pan dinner train yet, you should! You throw all of your ingredients on a baking sheet and cook it in the oven, and you’re done! Dinner is a breeze and you have minimal cleanup. Weeknight dinner perfection.
This Sheet Pan Maple Dijon Salmon is a super easy and delicious meal to get you started. Salmon with a simple maple dijon glaze, crispy roasted brussels sprouts, and easy sweet potatoes (my two favorite vegetables!) all on one pan – it’s the perfect balanced meal, and a delicious start to fall!
I let the brussels and sweet potatoes cook for a little bit before adding the salmon. That way they get nice and crispy without the salmon drying out. Broil it for just a few minutes at the end to get a nice crust on the salmon, and you’re done! Line your pan with parchment or a silicone baking mat (I love this Silpat one), for easy cleanup. What could be easier?
I’ll tell you what. Lunch for tomorrow already made. This dinner was just for me and Mr. Table, so I portioned out the leftovers into individual containers for lunches. Meal prep, done. Boom. If you’ve got a big family to feed and still want leftovers, just double the recipe and make two sheet pans. So easy!
Have I got you convinced yet? If you’re ready to make ALL the sheet pan meals now, click below for more healthy dinner inspiration!
Sheet Pan Maple Dijon Salmon with Brussels Sprouts and Sweet Potatoes is an easy, healthy dinner with minimal cleanup, perfect for busy weeknights! (gluten-free, dairy-free)
Ingredients
- 2 cups Brussels sprouts, halved
- 2 tsp white balsamic vinegar
- 1 tbsp avocado oil, divided
- 1/2 tsp coarse sea salt, divided
- 1 tsp freshly cracked black pepper, divided
- 2 cups sweet potatoes, cut into 1/2-inch cubes
- 1 tsp maple syrup
- 1 lb salmon filet
- 3 cloves garlic, minced
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1/2 tbsp apple cider vinegar
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp sea salt
Instructions
- Line a sheet pan with parchment or a silicone baking mat. Heat oven to 400°F.
- Add halved Brussels sprouts to a large bowl with balsamic vinegar, 1/2 tbsp avocado oil, 1/4 tsp salt, and 1/2 tsp pepper. Toss to coat. Spread Brussels sprouts onto sheet pan.
- In the same bowl, add cubed sweet potatoes, maple syrup, and remaining avocado oil, salt and pepper. Toss to coat and add to baking sheet with brussels sprouts. Spread into one single layer.
- Roasted brussels sprouts and sweet potatoes for 10-15 minutes while you prepare the salmon.
- In a small bowl, stir together minced garlic, dijon, maple syrup, cider vinegar, salt and pepper. Spread mixture evenly over the top of the salmon.
- Remove vegetables from the oven and stir. Make a space in the center and place the salmon on the baking sheet. Return to the oven for 10 minutes. It may take a bit more or less time depending on the thickness of your salmon.
- Turn broiler on and broil salmon and veggies, watching carefully, for 3-5 minutes, or until crispy but not burned. Remove from oven and serve immediately.
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Great pictures! Love the fall vegetables you used!
Thank you Karman!