Maple Glazed Sheet Pan Salmon and Veggies
Need a quick and easy one-pan dish that is so pretty you could serve it up on Christmas day? Look no further than this sheet pan salmon and veggies recipe that loads up the tray with sweet potatoes, red bell peppers, brussels sprouts, broccoli, and salmon. Topped off with a simple but delicious maple garlic glaze and a sprinkle of fresh pomegranate this is one easy dinner that will be on repeat at your house on busy weeknights.
Servings: 4 serves
- 1 large sweet potato peeled and cut into thin wedges
- 1 cup Brussels sprots trimmed and halved
- 2 tablespoons olive oil divided
- ¼ cup maple syrup
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 4 salmon fillets (skin-on)
- 1 cup broccoli florets
- 1 red bell pepper cut into strips
- chopped green onions and pomegranate arils for serving
Pre-heat oven to 400°F (205°C) and spray a sheet pan with cooking spray or line with parchment paper.
In a large bowl, mix the sweet potato wedges and Brussels sprouts with 1 tablespoon of olive oil and season with salt and pepper. Spread in a single layer on the sheet pan and bake for 15 mins.
In a small bowl, mix the maple syrup, olive oil, lime juice, garlic, salt and pepper to make the glaze.
In the same large bowl that you used for the sweet potato, put the salmon, broccoli, and red bell pepper and pour over half of the maple glaze. Toss to completely coat.
Remove the par-cooked vegetables (sweet potato mix) from the oven and use a spatula to move them to the side of the sheet pan. Add the salmon and broccoli mix to the centre of the sheet.
Pour over the rest of the maple glaze.
Return the sheet pan to the oven and bake for another 10-15 mins, or until the salmon flakes easily. A thermometer inserted into the centre of the salmon should register 145°F (63°C).
Serve hot garnished with chopped green onions, pomegranate seeds etc.
Meal Prep Tips
Veggies can be chopped and stored in an airtight container in the fridge up to 3 days in advance.
Salmon and broccoli can be added to a Ziploc bag, or glass container, and marinated in the maple syrup glaze for up to 24 hours in advance.
Leftovers should be stored in an airtight container in the fridge for up to 3 days.
Vegetables can easily be substituted for other vegetables you have on hand. However, be sure you are substituting for another vegetable with a similar cooking time. I.e. the sweet potato wedges can be subbed for butternut squash wedges or the broccoli for some cauliflower or green beans.
Calories: 460kcal | Carbohydrates: 37g | Protein: 37g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 138mg | Potassium: 1395mg | Fiber: 5g | Sugar: 18g | Vitamin A: 13366IU | Vitamin C: 81mg | Calcium: 93mg | Iron: 3mg