Sheet Pan Maple Herb Salmon with Fall Greens Recipe

Autumn is the perfect season to bring warmth, comfort, and color to your dinner table, and nothing captures that cozy fall feeling quite like a hearty, flavorful sheet pan meal. The Sheet Pan Maple Herb Salmon with Fall Greens is an easy yet elegant dish that combines tender, perfectly roasted salmon with a medley of seasonal vegetables, all infused with the sweet and aromatic touch of maple syrup and fresh herbs.

This recipe was inspired by a crisp fall evening when the leaves painted the streets in golden hues, and the idea of a one-pan, fuss-free dinner seemed ideal. It’s a dish that pairs beautifully with a quiet night in or an intimate family gathering, offering both nutrition and vibrant flavors. Whether you are looking to impress guests or enjoy a healthy weeknight meal, this recipe brings the flavors of fall right to your table with minimal effort and maximum taste.

---

Ingredients

• 4 salmon fillets (6 ounces each)

• 2 tablespoons olive oil

• 3 tablespoons pure maple syrup

• 1 teaspoon Dijon mustard

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and black pepper, to taste

• 1 small butternut squash, peeled and cubed

• 2 cups Brussels sprouts, halved

• 1 red bell pepper, sliced

• 1 small red onion, sliced

• 2 cups kale, stems removed and chopped

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest

• Optional: pumpkin seeds for garnish

---

Directions

1. Preheat the Oven

Begin by setting your oven to 400°F (200°C). While this is warming up, take a moment to prepare your baking sheet. Line it with parchment paper for easy cleanup or lightly grease it with olive oil to prevent sticking. This step is essential because salmon and roasted vegetables tend to stick if the pan is unprepared, which can result in uneven cooking or breakage when transferring the food to a serving dish.

Ensuring your oven reaches the correct temperature is also crucial for even roasting. A preheated oven allows the vegetables to caramelize beautifully while the salmon cooks to a tender, flaky perfection. Take this time to gather all your ingredients—having everything ready before you start cooking makes the process smoother and less stressful.

---

2. Prepare the Maple Herb Glaze

Next, focus on the star of the dish: the maple herb glaze. In a small bowl, combine 3 tablespoons of pure maple syrup, 2 tablespoons of olive oil, 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and a pinch of salt and black pepper. Whisk the ingredients together until fully blended, creating a smooth, aromatic glaze.

This mixture is what gives your salmon its irresistible sweet and savory flavor profile. The maple syrup adds natural sweetness that complements the earthy herbs, while the mustard provides a subtle tang that balances the dish. You can also adjust the amount of garlic or herbs based on your taste preferences, but the combination suggested here offers a well-rounded, classic fall flavor.

---

3. Arrange the Vegetables

Now it’s time to prepare the vegetables for roasting. Spread out the cubed butternut squash, halved Brussels sprouts, sliced red bell pepper, and sliced red onion evenly across the lined baking sheet. Drizzle lightly with olive oil and season with salt, pepper, and a pinch of garlic powder. Toss the vegetables gently to ensure each piece is coated evenly.

Proper spacing is important—crowding the pan can lead to uneven cooking and steaming instead of roasting. Roasting these vegetables brings out their natural sweetness and creates a slightly crispy exterior with tender insides. The combination of butternut squash, Brussels sprouts, and bell peppers also creates a beautiful visual contrast on the pan, making your dish look as appetizing as it tastes.

---

4. Add the Salmon

Place the salmon fillets on the baking sheet, ensuring they are not touching the vegetables. This prevents overcooking or steaming the salmon and ensures even heat distribution. Brush each fillet generously with the prepared maple herb glaze, making sure every surface is coated.

The glaze not only adds flavor but also helps the salmon develop a beautiful, glossy finish during roasting. Take a moment to brush the glaze over the sides of the fillets as well, as this will create a more uniform taste experience with every bite.

---

5. Roast the Sheet Pan

Transfer the sheet pan to the preheated oven and roast for 18–22 minutes, depending on the thickness of your salmon fillets. The salmon should flake easily with a fork when fully cooked, and the vegetables should be tender, caramelized, and slightly golden on the edges.

For extra crispness, consider broiling for an additional 2–3 minutes at the end of roasting. Keep a close eye to prevent burning. The result is a perfectly cooked salmon fillet with vegetables that are roasted to perfection, full of depth and natural sweetness.

---

6. Add the Kale

While the salmon and vegetables are roasting, prepare the kale. Chop the leaves, remove tough stems, and massage the pieces with 1 tablespoon lemon juice, 1 teaspoon olive oil, and a pinch of salt. Massaging helps soften the kale, making it tender and flavorful.

Once the sheet pan comes out of the oven, place the kale on top of the warm vegetables. The residual heat will slightly wilt the greens, adding a fresh, vibrant layer to your dish without overcooking it. This step also adds a bright green color that contrasts beautifully with the golden roasted vegetables.

---

7. Garnish and Serve

Finally, it’s time to finish your dish. Sprinkle pumpkin seeds or toasted nuts over the salmon and vegetables to add a delightful crunch and subtle nutty flavor. Drizzle any remaining maple herb glaze over the top for an extra burst of sweetness and aroma.

Serve immediately, enjoying the perfect balance of textures and flavors: tender, flaky salmon, caramelized vegetables, slightly wilted kale, and crunchy garnishes. This dish is perfect as a cozy weeknight dinner or as an impressive meal for family and friends.

---

Prep Time, Cook Time, Total Time, Yield

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Yield: Serves 4

---

Tips for the Perfect Sheet Pan Salmon

• Choose Fresh Salmon: Opt for wild-caught salmon fillets if possible, as they offer a richer flavor and firmer texture.

• Even Vegetable Cuts: Cutting your vegetables uniformly ensures that everything cooks evenly. Smaller pieces roast faster, while larger chunks may need extra time.

• Don’t Overcrowd the Pan: Leaving space between the salmon and vegetables allows heat to circulate and promotes even roasting.

• Customize Your Herbs: While thyme and rosemary pair beautifully with salmon, feel free to experiment with parsley, oregano, or tarragon for a unique twist.

• Make Ahead: You can prepare the maple herb glaze a day ahead and store it in the fridge. This allows flavors to deepen and makes weeknight cooking even easier.

---

Why This Recipe Works

The Sheet Pan Maple Herb Salmon with Fall Greens is a perfect balance of taste, convenience, and nutrition.

One-Pan Simplicity

Everything roasts together, minimizing clean-up and stress, making it ideal for busy weeknights.

Nutrient-Dense Ingredients

Salmon is rich in omega-3 fatty acids and protein, while the fall vegetables provide fiber, vitamins, and minerals.

Seasonal Flavors

The combination of maple syrup, rosemary, thyme, and autumn vegetables evokes the comforting essence of fall.

Versatile

Swap vegetables based on what’s in season—sweet potatoes, carrots, or beets work beautifully too.

---

Serving Suggestions

• Pair this dish with a simple quinoa or brown rice pilaf to soak up the flavorful juices.

• Serve with a fresh citrus salad to add brightness and contrast the roasted flavors.

• For a heartier meal, add roasted chickpeas or white beans for extra protein.

• Drizzle with a touch of tahini or a lemon vinaigrette for an additional layer of flavor.

---

Health Benefits

This sheet pan meal is as nutritious as it is delicious.

• Salmon: Rich in high-quality protein, omega-3 fatty acids, and vitamin D, supporting heart and brain health.

• Brussels Sprouts and Kale: Loaded with antioxidants, fiber, and vitamin C, which boost immunity and aid digestion.

• Butternut Squash: A fantastic source of beta-carotene, promoting eye health and immune support.

• Maple Syrup: Provides a natural sweetness without refined sugar, enhancing flavor while remaining a healthier alternative.

---

Tips for Presentation

• Serve directly from the sheet pan for a rustic, cozy look.

• Add a few fresh herb sprigs, such as thyme or parsley, on top before serving to brighten the dish visually.

• Drizzle with extra maple syrup just before serving for a glossy, appetizing finish.

---

Why You’ll Love This Recipe

The beauty of Sheet Pan Maple Herb Salmon with Fall Greens lies in its simplicity and versatility. It’s a meal that’s quick enough for a busy weeknight but elegant enough to serve guests. The combination of naturally sweet maple, aromatic herbs, and savory roasted vegetables creates a flavor profile that feels both indulgent and wholesome.

The colorful fall vegetables make this dish visually appealing, while the salmon ensures it’s a protein-packed, satisfying meal. With minimal prep, easy clean-up, and endless variations, this sheet pan dinner is a must-add to your seasonal recipe rotation.

Common Questions

Can I use frozen salmon?

Yes, frozen salmon can be used for this recipe, but it’s important to fully thaw it before baking. Thaw the fillets in the refrigerator overnight or place them in a sealed bag and submerge in cold water for faster thawing. Once thawed, pat the salmon dry with paper towels to remove any excess moisture. This step is crucial because excess water can prevent the glaze from caramelizing properly and may result in a steamed, rather than roasted, texture. Using thawed, dry salmon ensures a tender, flaky fillet with a beautifully browned top that holds the maple herb glaze perfectly.

Can I substitute other vegetables?

Absolutely! One of the great things about this sheet pan meal is its versatility. You can swap in a variety of seasonal vegetables such as sweet potatoes, carrots, parsnips, or broccoli. When substituting, consider the density and moisture content of the vegetables, as this affects cooking time. Harder vegetables like carrots or parsnips may require a few extra minutes in the oven, while softer vegetables like zucchini or mushrooms will cook faster. To ensure even roasting, cut vegetables into similar-sized pieces and toss them lightly in olive oil and seasoning before placing them on the pan.

Is this recipe suitable for meal prep?

Yes, this recipe is excellent for meal prep. Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, use a low oven or stovetop to gently warm the salmon and vegetables without drying them out. Avoid the microwave if possible, as it can make the salmon rubbery and vegetables soggy. Portioning out your meal into individual containers also makes it easy to grab for lunch or dinner during a busy week.

Can I make it spicier?

Definitely! If you enjoy a bit of heat, add a pinch of crushed red pepper flakes over the vegetables before roasting or stir a small dash of cayenne pepper into the maple herb glaze. Start with a little and taste as you go—this allows you to customize the spice level to your preference without overpowering the natural sweetness of the maple and roasted vegetables.

Print