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Sheet Pan Maple Herb Salmon with Fall Greens Recipe


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  • Author: Michelle Davis
  • Total Time: 35–40 minutes
  • Yield: 4 servings 1x

Description

Autumn is the perfect season for a cozy, flavorful dinner that requires minimal effort but delivers maximum taste. This sheet pan meal combines tender salmon fillets with a medley of roasted fall vegetables, all coated in a sweet and aromatic maple herb glaze. It’s ideal for weeknight dinners, family gatherings, or when you want a wholesome, colorful meal on the table in under an hour.


Ingredients

Scale
  • 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


Instructions

  • Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.

  • In a small bowl, whisk together maple syrup, olive oil, Dijon mustard, garlic powder, thyme, rosemary, salt, and black pepper to create the glaze.

  • Spread butternut squash, Brussels sprouts, red bell pepper, and red onion evenly on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.

  • Place the salmon fillets on the sheet pan without touching the vegetables. Brush each fillet generously with the maple herb glaze.

  • Roast in the oven for 18–22 minutes, until the salmon flakes easily and the vegetables are tender and lightly caramelized. Optionally, broil 2–3 minutes for extra crispness.

  • While roasting, massage the kale with lemon juice, olive oil, and a pinch of salt. Add it on top of the vegetables once the sheet pan comes out of the oven and let it wilt slightly.

  • Sprinkle pumpkin seeds or toasted nuts over the dish and drizzle with any remaining glaze before serving.

Notes

  • Ensure the salmon is fully thawed if using frozen fillets and pat dry for best results.

  • Cut vegetables uniformly for even roasting and adjust times for harder vegetables like carrots or parsnips.

  • This dish is meal-prep friendly and can be stored in the refrigerator for up to three days.

  • For a spicier version, add crushed red pepper flakes to the vegetables or a dash of cayenne to the glaze.

  • Prep Time: 15 minutes
  • Cook Time: 20–25 minutes