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- 4 salmon fillets (about 6 ounces each) - 1 pound baby potatoes, halved - 1/4 cup pure maple syrup - 2 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - Salt and pepper to taste - Lemon wedges for serving - Fresh parsley, chopped for garnish You can change the salmon for another fish like trout or cod. If you want a spicy kick, add red pepper flakes to the glaze. You can also swap baby potatoes for sweet potatoes for a sweet twist. Fresh herbs like dill or basil can replace thyme for a new flavor. For this recipe, you need a large baking sheet and parchment paper. A whisk helps mix the glaze well. Use a sharp knife to cut potatoes and garlic. A basting brush makes it easy to coat the salmon. Don't forget oven mitts for safety when handling hot trays! First, set your oven to 400°F (200°C). This high heat cooks the salmon and potatoes well. While the oven warms up, line a large baking sheet with parchment paper. This step helps with easy cleanup later. In a medium bowl, combine the following ingredients: - 1/4 cup pure maple syrup - 2 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - Salt and pepper to taste Whisk these together until smooth. This glaze adds a sweet and savory flavor to your dish. Now, take your halved baby potatoes. Place them on one side of the baking sheet. Drizzle half of the maple glaze over the potatoes. Toss them well to coat. On the other side of the sheet, lay down the salmon fillets. Season them lightly with salt and pepper. Brush the remaining glaze over the top of each fillet. Slide the sheet pan into your hot oven. Bake for 20-25 minutes. The salmon should flake easily and the potatoes must be tender and golden. Toss the potatoes halfway through cooking for even browning. When done, let the pan rest for a few minutes. Serve warm, drizzled with any leftover glaze, and add some lemon wedges and chopped parsley for a fresh touch. Enjoy! For the best results, cook salmon for 20 to 25 minutes. It should reach an internal temperature of 145°F (63°C). This ensures a flaky texture. I like to check it at 20 minutes. If it is still too rare, give it a few more minutes. The key is to avoid overcooking. Overcooked salmon can be dry and tough. To get golden and tender potatoes, cut them in half. This helps them cook evenly. Toss them in the glaze well. Spread them out on the sheet pan without crowding. Crowded potatoes can steam instead of roast. Toss them halfway through cooking for even color and tenderness. If you want crispier edges, use a higher heat for the last few minutes. Fresh herbs make a big difference. I love adding fresh thyme to the glaze. You can also try rosemary or dill for a twist. If you prefer a bit of heat, a pinch of cayenne pepper works great too. Mix and match based on your taste. For a zesty kick, squeeze fresh lemon juice over the dish before serving. This brightens the flavors and adds freshness. {{image_2}} You can swap salmon for other proteins. Try chicken breasts or shrimp. Both work well with the maple glaze. Just adjust the cook time. Chicken needs about 25-30 minutes, while shrimp cooks in 10-15 minutes. Each option brings unique flavors and textures to the dish. Feel free to mix up the veggies. Carrots, broccoli, or bell peppers add color and taste. Cut them to similar sizes for even cooking. Toss these veggies with the glaze. They will soak up the sweet and savory flavors. Remember to check for doneness, as cooking times may vary. To make this recipe gluten-free, use tamari instead of soy sauce. This small swap keeps the dish tasty. For dairy-free options, simply skip any butter or cream. The recipe is already dairy-free. This way, everyone can enjoy a delicious meal without worry. To keep your Maple Glazed Salmon and potatoes fresh, store them in airtight containers. Let the dish cool to room temperature first. Then, divide the salmon and potatoes into separate containers if possible. This helps maintain texture and flavor. Store them in the fridge for up to three days. If you're like me and love leftovers, remember to label the containers with the date. When you're ready to enjoy your leftovers, there are a few easy ways to reheat. The best method is to use the oven. Preheat your oven to 350°F (175°C). Place the salmon and potatoes on a baking sheet. Cover them with foil to keep them moist. Heat for about 15 minutes, or until warmed through. You can also use a microwave, but the oven keeps everything crispier. If you want to save some for later, you can freeze this dish. Wrap the salmon and potatoes tightly in plastic wrap, then place them in a freezer bag. Be sure to squeeze out as much air as possible. Label the bag with the date. You can freeze them for up to three months. When you're ready to eat, thaw them in the fridge overnight before reheating. Yes, you can use frozen salmon. Just make sure to thaw it first. Place it in the fridge overnight or run it under cold water. Once thawed, you can proceed with the recipe as normal. Keep in mind, the cooking time may vary slightly. To check if the salmon is done, look for a few signs. The fish should flake easily with a fork. It should also change from bright pink to a lighter, opaque color. If you have a food thermometer, the internal temperature should reach 145°F (63°C). Many sides work great with this dish. Here are some ideas: - Steamed green beans - Roasted asparagus - A fresh garden salad - Quinoa or rice Each of these sides adds a nice balance to the sweet glaze of the salmon. Yes, this recipe is perfect for meal prep. You can cook it ahead of time and store it in the fridge. Just divide the salmon and potatoes into meal containers. They will stay fresh for up to four days. When ready to eat, simply reheat in the microwave or oven. This blog covered how to make Maple Glazed Salmon with roasted potatoes. We explored essential ingredients and tips for cooking times. You learned how to prepare the glaze and bake everything perfectly. We also looked at variations and storage tips to keep your meals fresh. Remember, you can adjust this recipe to fit your taste. Experimenting with flavors makes cooking fun. Enjoy your meal and share it with others!

Maple Glazed Salmon & Potatoes Sheet Pan

Create a delicious family dinner with this Maple Glazed Salmon & Potatoes Sheet Pan recipe! Featuring tender salmon fillets paired with golden baby potatoes, this easy one-pan meal is packed with flavor from a sweet and savory maple glaze. Ready in just 30 minutes, it's perfect for busy weeknights. Click through for step-by-step instructions and impress your loved ones with this quick and tasty dish!
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Ingredients
  

4 salmon fillets (about 6 ounces each)

1 pound baby potatoes, halved

1/4 cup pure maple syrup

2 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons Dijon mustard

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and pepper to taste

Lemon wedges for serving

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a bowl, whisk together the maple syrup, soy sauce, Dijon mustard, olive oil, minced garlic, thyme, salt, and pepper.

      Place the halved baby potatoes on one side of the prepared baking sheet and drizzle with half of the maple glaze. Toss to coat evenly.

        Arrange the salmon fillets on the other side of the baking sheet. Season them with salt and pepper, and brush the remaining maple glaze over the top of each fillet.

          Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and the potatoes are tender and golden, tossing the potatoes halfway for even cooking.

            Remove the sheet pan from the oven and let it rest for a few minutes.

              Serve the salmon and potatoes warm, drizzled with any remaining glaze from the pan, and garnish with freshly chopped parsley and lemon wedges.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4