Sheet Pan Salmon Meal (Print Version)
# Ingredients:
→ Salmon & Seasonings
01 -
4 fillets of salmon, each weighing 4-6 ounces
02 -
A pinch of cayenne for some heat
03 -
Sprinkle of standard paprika
04 -
Light dash of garlic powder
05 -
Smoked paprika for a hint of smokiness
06 -
Salt and pepper to your liking
07 -
Drizzle of olive oil for moisture
→ Vegetables
08 -
A pound of brussels sprouts, cut in half
09 -
4 peeled carrots, chopped into inch-long chunks
10 -
One red onion, sliced in wedges
11 -
A bit of olive oil for roasting
12 -
Sprinkle of garlic powder
13 -
Salt and pepper, as needed for flavor
→ Maple Mustard Sauce
14 -
2 tablespoons of smooth dijon mustard
15 -
2 tablespoons of maple syrup for sweetness
16 -
A small handful of fresh parsley, finely chopped
17 -
A smidge (¼ tsp) of apple cider vinegar
18 -
A sprinkle of smoked paprika for depth
19 -
Salt and pepper, just a pinch
# Instructions:
01 -
Warm up your oven to 400°F (200°C) so it's ready for roasting.
02 -
Get the onions, carrots, and brussels sprouts ready. Lay them out on a baking tray, toss with olive oil, and sprinkle on the garlic powder, salt, and pepper.
03 -
Pop the veggies in the oven for 25-30 minutes. Let them cook until they get a nice golden, caramelized look.
04 -
While waiting on the veggies, combine your maple syrup, mustard, parsley, vinegar, paprika, salt, and pepper until smooth.
05 -
Stir around the veggies on the tray, then lay the salmon in the middle. Coat the fillets with some seasoning, brush on the sauce, and add a bit of olive oil over the top.
06 -
Slide the tray back in and let everything bake for another 15 minutes or so, until the salmon is cooked the way you like.
07 -
Right before serving, drizzle the extra mustard sauce over the dish for added flavor.
# Notes:
01 -
Uses just one pan for a simpler cleanup
02 -
Adjust salmon cooking to match thickness or your taste preferences
03 -
Switch veggies to whatever is in season or on hand