Roasted Salmon with Maple Glaze and Vegetables (Sheet Pan)

roastedsalmonmapleglazevegetables With just 5 ingredients, this sheet pan dinner with Maple Glazed Salmon, Sweet Potatoes and Broccoli is an easy way to serve a healthy meal.

2 sweet potatoes, peeled and cut into 1" cubes
2 Tbsp. olive oil
12 oz broccoli florets
4 (4-6 oz) salmon fillets
¼ cup pure maple syrup
2 Tbsp. Dijon mustard
kosher or sea salt
black pepper, freshly ground

Heat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Line a rimmed baking sheet with aluminum foil and spray with cooking spray.

Spread sweet potatoes and broccoli onto prepared pan and drizzle with 2 Tbsp. of olive oil, or more as needed to fully coat the vegetables. Toss the vegetables in the oil and season with salt and pepper, to taste.

Roast for 10-15 minutes, or until potatoes are almost fork-tender.

While potatoes and broccoli are roasting, prepare the glaze for the salmon. In a small bowl, whisk together maple syrup, mustard, ¼ tsp. salt, and ¼ tsp. pepper.

Remove vegetables from oven and turn oven setting to BROIL on "high". Spread broccoli and potatoes to outer edges of sheet pan to make room in the center for the fish.

Place salmon in center of tray, leaving at least ½" of space in between each fillet so that they cook evenly. Brush glaze on top of each piece of salmon.

Broil for 7-10 minutes, or until salmon flakes easily with a fork and top is browned and crispy. Potatoes and broccoli should be roasted and tender as well. The total broiling time will depend on the size and thickness of your fish.

Makes 4 servings.

Cook's Notes:

Line the baking sheet with foil or parchment paper for easy cleanup. The maple glaze drip down and burn on the pan, which is hard to get off later.
Total baking time will vary depending on the size and thickness of your fillets. You know the fish is done when it flakes easily with a fork. Be careful not to overcook the salmon or it will become dry.
If your salmon fillets are particularly thick, you might need to add them to the baking sheet with the vegetables for a few extra minutes in the oven before switching the temperature to BROIL.
Broiling gives the salmon a beautifully crisp exterior, while keeping the inside moist and tender. It also produces a great char on the outside of the broccoli and potatoes, which gives them so much extra flavour.
If it looks like your broccoli or potatoes are getting too dark and charred before the fish is done, remove them from the pan and return the salmon to the oven on its own.
Garnish with lemon wedges and your favourite fresh herbs, such as parsley, basil, thyme or chives. These add a nice, bright, colourful finishing touch.