Sheet pan maple dijon salmon and sweet potatoes
Sweet and tangy maple dijon salmon with caramelized sweet potatoes and green beans, all roasted together on one pan.
- 45 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $5.66 a serving
- 570 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 sweet potatoes, peeled and cut into ¾-inch cubes
- 12 oz green beans, trimmed
- 2 tbsp maple syrup
- 2 tbsp Dijon mustard
- 1 clove garlic, minced
- 4 salmon fillets, about 6 oz each
From your pantry
- 2 tbsp olive oil, divided
- 1¼ tsp salt, divided
- ½ tsp black pepper, divided
- ½ tsp dried thyme
Each serving has about 570 calories, 39 g protein, 36 g carbs and 30 g fat, and costs about $5.66 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green beans? Frozen green beans work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the sweet potatoes on a large with 1 tablespoon of the oil, ½ teaspoon of the salt and half the pepper, and spread them out.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
for 15 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 15 min
the green beans with the rest of the oil and ¼ teaspoon of the salt.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
the maple syrup, mustard, garlic and thyme together.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the sweet potatoes and push them to the edges with the green beans. Lay the salmon in the middle, it with the rest of the salt and pepper and brush it with the maple dijon .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
12 to 15 minutes, until the salmon flakes easily and the sweet potatoes are tender and at the edges.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Caramelize. Caramelizing means cooking slowly until the natural sugars turn deep golden brown. It turns sharp onions soft, jammy and sweet, and it often takes 30 minutes or more.
How you’ll know: They’re soft, sticky and amber brown, and they taste sweet rather than sharp.
Timer: 13 min
Dolly’s tip: Dark spots at the edges are just the maple caramelizing. Pull the pan as soon as the fish is done.Food safety: Fish is done at 145°F, when the middle looks opaque and flakes apart easily with a fork.
Spoon any left in the bowl over the salmon and serve.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Dolly’s tip: Packed into containers, it keeps 3 days and makes an easy lunch.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
