Maple Dijon Salmon with Asparagus and Potatoes
Maple Dijon Salmon with Asparagus and Potatoes
Ingredients
For the Main Dish
- 1 1/2 pounds baby potatoes, halved
- 1 pound salmon fillets
- 1 bundle fresh asparagus, tough ends trimmed
For the Maple Dijon Sauce
- 4 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoon Sriracha
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
For Garnish
- 1 lemon, sliced
- 2 tablespoons fresh dill, chopped, as needed
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Wash the baby potatoes thoroughly and cut each potato in half. Place the halved potatoes into a large mixing bowl.
⏱️ 5 min
- 3
In a separate small bowl or measuring cup, whisk together the olive oil, Dijon mustard, Sriracha, maple syrup, salt, black pepper, garlic powder, onion powder, and paprika until well combined. This is your Maple Dijon Sauce.
⏱️ 3 min
- 4
Pour about two-thirds of the prepared Maple Dijon Sauce over the halved potatoes in the mixing bowl. Toss the potatoes with tongs until they are evenly coated.
⏱️ 2 min
- 5
Spread the coated potatoes in a single layer on one side of the prepared baking sheet. Place the baking sheet in the preheated oven and bake for 25 minutes.
⏱️ 25 min•🌡️ 375
- 6
While the potatoes are baking, wash the fresh asparagus and trim off the tough, woody ends. Unpack the salmon and cut it into individual fillets, if not already portioned.
⏱️ 5 min
- 7
After 25 minutes, carefully remove the baking sheet from the oven. Gently push the partially cooked potatoes to one side of the pan to create space. Arrange the trimmed asparagus spears and the salmon fillets in the empty space on the baking sheet.
⏱️ 2 min
- 8
Drizzle and brush the remaining Maple Dijon Sauce over the asparagus and salmon, ensuring they are well coated. Place a lemon slice on top of each salmon fillet.
⏱️ 3 min
- 9
Return the baking sheet to the oven and bake for an additional 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
⏱️ 15 min•🌡️ 375
- 10
Once cooked, remove the sheet pan from the oven. If desired, drizzle any remaining sauce from the mixing cup over the entire dish. Garnish with fresh chopped dill before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Maple Dijon Salmon with Asparagus and Potatoes
Ingredients
For the Main Dish
- 1 1/2 pounds baby potatoes, halved
- 1 pound salmon fillets
- 1 bundle fresh asparagus, tough ends trimmed
For the Maple Dijon Sauce
- 4 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoon Sriracha
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
For Garnish
- 1 lemon, sliced
- 2 tablespoons fresh dill, chopped, as needed
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Wash the baby potatoes thoroughly and cut each potato in half. Place the halved potatoes into a large mixing bowl.
⏱️ 5 min - 3
In a separate small bowl or measuring cup, whisk together the olive oil, Dijon mustard, Sriracha, maple syrup, salt, black pepper, garlic powder, onion powder, and paprika until well combined. This is your Maple Dijon Sauce.
⏱️ 3 min - 4
Pour about two-thirds of the prepared Maple Dijon Sauce over the halved potatoes in the mixing bowl. Toss the potatoes with tongs until they are evenly coated.
⏱️ 2 min - 5
Spread the coated potatoes in a single layer on one side of the prepared baking sheet. Place the baking sheet in the preheated oven and bake for 25 minutes.
⏱️ 25 min•🌡️ 375 - 6
While the potatoes are baking, wash the fresh asparagus and trim off the tough, woody ends. Unpack the salmon and cut it into individual fillets, if not already portioned.
⏱️ 5 min - 7
After 25 minutes, carefully remove the baking sheet from the oven. Gently push the partially cooked potatoes to one side of the pan to create space. Arrange the trimmed asparagus spears and the salmon fillets in the empty space on the baking sheet.
⏱️ 2 min - 8
Drizzle and brush the remaining Maple Dijon Sauce over the asparagus and salmon, ensuring they are well coated. Place a lemon slice on top of each salmon fillet.
⏱️ 3 min - 9
Return the baking sheet to the oven and bake for an additional 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
⏱️ 15 min•🌡️ 375 - 10
Once cooked, remove the sheet pan from the oven. If desired, drizzle any remaining sauce from the mixing cup over the entire dish. Garnish with fresh chopped dill before serving.
⏱️ 3 min