Sheet Pan Maple Mustard Salmon
Serves 4
5 mins prep
30 mins cook
0 mins total
Part of my 30-minute dinner series, and it’s one of those perfect recipes that combines convenience, flavor, and a beautiful presentation—all in one pan.
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Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
Rub the sweet potato halves with olive oil, salt, and pepper. Place them face down on the sheet pan.
Roast the sweet potatoes and green beans for 15 minutes.
Steam the green beans in the bag for 3 minutes. Or in a microwave safe bowl with 1/4 cup of water in the bottom, cover with a plate.
Make the Maple Pecan Mixture: In a small bowl, mix the maple syrup, Dijon mustard, minced garlic, paprika, and chopped pecans.
Remove the sheet pan from the oven after 15 minutes. Season the salmon fillets with salt and pepper, then place them on the sheet pan. Drizzle the maple pecan mixture generously over each fillet.
Spread the green beans beside the sweet potatoes on the sheet pan, season with salt, pepper, and a drizzle of olive oil and a little of the maple mustard if you want.
Final Bake: Return the sheet pan to the oven and roast for an additional 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve and Enjoy: Remove from the oven, let rest for a few minutes, and serve hot. This should make a wonderfully balanced meal with the sweet and savory flavors of maple, pecan, and Dijon complementing the richness of the salmon and the heartiness of the sweet potatoes and green beans. Enjoy!