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Maple Glazed Salmon and Roasted Winter Vegetables Sheet Pan Dinner
Maple glazed salmon with roasted winter vegetables cooks on one sheet pan with carrots, parsnips and Brussels sprouts for an easy 30-minute dinner.
Maple Glazed Salmon with Roasted Winter Vegetables is a balanced, cold-weather entrée that pairs quick-roasted salmon fillets brushed with a sweet-savory maple glaze—often composed of pure maple syrup, soy sauce, Dijon mustard, and a touch of garlic or ginger—alongside a medley of hearty winter produce such as Brussels sprouts, carrots, parsnips, and sweet potatoes tossed in olive oil and herbs. The dish offers a contrast of caramelized exterior and tender interior in both the fish and vegetables, highlighting seasonal flavors while supplying protein, fiber, and healthy fats. Typically served as a weeknight dinner or a casual weekend centerpiece during late autumn and winter, it provides a streamlined way to bring warmth and nutritional variety to the table without extensive preparation.
Maple Glazed Salmon and Roasted Winter Vegetables Sheet Pan Dinner
Everything cooks on one sheet pan, letting the glaze drip onto the vegetables while keeping cleanup to a minimum. Any leftovers slot neatly into next-day grain bowls or salads, so you get a ready-made meal prep bonus without extra effort.
Prep Time
20 minutes
20 minutes
Cook Time
33 minutes
33 minutes
Total Time
53 minutes
53 minutes
Ingredients
Salmon fillets, skin-on 4 (about 6 oz each)
- Pure maple syrup 3 tbsp
- Low-sodium soy sauce (or tamari) 2 tbsp
- Dijon mustard 1 tbsp
- Fresh lemon juice 1 tbsp
- Garlic, minced 2 cloves
- Fresh ginger, finely grated 1 tsp (optional but recommended)
- Kosher salt ½ tsp
- Freshly ground black pepper ¼ tsp
- Extra-virgin olive oil 2 tbsp
- Butternut squash, peeled and ¾-inch diced 1 small (≈3 cups)
- Brussels sprouts, trimmed and halved 12 oz
- Carrots, peeled and cut into ½-inch coins 2 large
- Red onion, cut into thick wedges 1 medium
- Fresh rosemary, chopped 1 tbsp (optional)
- Fresh thyme sprigs 4 (optional)
- Crushed red-pepper flakes a pinch (optional, for heat)
- Toasted pecan pieces ¼ cup (optional garnish)
- Fresh parsley, chopped 1 tbsp (optional garnish)
Method
Preheat oven to 425°F
- Line a large rimmed baking sheet with parchment paper
- Whisk maple syrup Dijon mustard soy sauce apple cider vinegar and minced garlic in a small bowl until combined
- Peel and cut butternut squash into one-inch cubes
- Trim and halve Brussels sprouts
- Peel and slice parsnips into one-inch chunks
- Place squash Brussels sprouts and parsnips on the prepared baking sheet
- Drizzle olive oil over the vegetables
- Sprinkle salt and black pepper over the vegetables
- Toss the vegetables on the sheet until they are evenly coated
- Spread the vegetables into a single even layer
- Roast the vegetables for 20 minutes
- Pat salmon fillets dry with paper towels
- Brush the top of each salmon fillet with about one tablespoon of the maple glaze
- Remove the baking sheet from the oven
- Push the partially roasted vegetables to the outer edges of the sheet
- Set the salmon fillets skin side down in the cleared center space
- Spoon additional glaze over the salmon
- Return the sheet pan to the oven
- Roast until the salmon flakes easily and vegetables are tender about 10 to 12 minutes
- Broil for one minute to caramelize the glaze if desired
- Brush the salmon with any remaining glaze
- Scatter chopped fresh parsley over the finished dish
- Serve the salmon and roasted vegetables hot
Nutrition (whole recipe)
Calories
2500 kcal Protein
161 g Fat
139 g Carbs
154 g Fiber
31 g Sugar
66 g
2500 kcal Protein
161 g Fat
139 g Carbs
154 g Fiber
31 g Sugar
66 g
Notes
Pat the salmon skin completely dry, then start it skin-side down on a pre-heated, lightly oiled pan section for 3–4 minutes before glazing; this keeps the skin crackly instead of steaming. Toss the vegetables with a splash of balsamic or sherry vinegar after roasting to sharpen their sweetness and cut the maple’s richness. For a flavor twist, swap half the maple syrup with miso for deeper umami without changing cook times.
why this recipe
Brimming with nuanced flavor and nourishing appeal, this maple glazed salmon with roasted winter vegetables marries the silky richness of omega-3–laden fish with the earthy sweetness of seasonal produce, all elevated by a glossy, subtly smoky maple coating that caramelizes beautifully in the oven. The result is a stunning sheet-pan entrée whose vibrant colors, contrasting textures, and harmonious balance of sweet, savory, and faintly woodsy notes make it as impressive for guests as it is effortless for weeknight cooking.
FAQs
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Frequently Asked Questions
Can I substitute another type of fish for the salmon in this recipe, and what adjustments would I need to make?
Yes—oily, similarly thick fillets such as Arctic char or steelhead trout can be swapped in with no other changes, while leaner or thinner fish like cod, haddock, or tilapia work if you brush them with a little extra oil and shorten the final roast to about 8–10 minutes (check for opaque flesh that flakes easily). Very thick, dense white fish (e.g., halibut) may need 2–3 additional minutes; otherwise the glaze, temperature, and pan arrangement stay the same.
How should I store and reheat leftovers so the salmon stays moist and the vegetables remain crisp?
Refrigerate leftovers within 2 hours, storing the salmon and vegetables in separate airtight containers for up to 3 days. Reheat the fish, loosely covered, in a 275 °F (135 °C) oven or at 50 % power in the microwave for 60–90 seconds just until warmed through, while spreading the vegetables on a hot sheet pan and roasting at 400 °F (200 °C) or under the broiler for 5–7 minutes so they recrisp. Keeping them separate prevents the salmon from drying out and lets the veggies regain their caramelized edges.
Can I use frozen winter vegetables instead of fresh, and how should I adjust the roasting time?
Yes—frozen butternut squash cubes, Brussels sprouts, or other winter-veg blends can be used straight from the freezer. Scatter them on a pre-heated 425 °F sheet in a single layer and give them 25–30 minutes (about 5–8 minutes longer than fresh) so the excess moisture evaporates and the edges start to brown before you add the salmon for its usual 10–12-minute roast. Keep the pieces well spaced and flip once midway to encourage caramelization rather than steaming.