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- 4 salmon fillets - 2 medium sweet potatoes, diced - 2 carrots, sliced - 1 red onion, cut into wedges - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon garlic powder - 1/4 cup pure maple syrup - 2 tablespoons soy sauce (or coconut aminos for a gluten-free option) - 1 teaspoon Dijon mustard Gather these items before you start. This will make cooking easier and faster. You want fresh salmon and good quality maple syrup for the best taste. The sweet potatoes and carrots add nice sweetness and texture. The red onion gives a deep flavor when roasted. Don't forget olive oil, salt, and pepper. They help the veggies shine. Lastly, the maple glaze is key for that sweet and savory flavor. Mix it all, and you're ready to create a delicious meal. First, heat your oven to 400°F (200°C). This step is key for cooking. Grab a large baking sheet, and arrange it on your counter. Line it with parchment paper for easy cleanup, if you like. Next, chop your sweet potatoes, carrots, and red onion. Place them on the baking sheet. Drizzle olive oil over the veggies. Sprinkle salt, pepper, and garlic powder on top. Use your hands to toss everything. Make sure they are spread out evenly. Roast in the oven for 15 minutes. This makes them tender and tasty. While the roots roast, mix the maple glaze. In a small bowl, whisk together maple syrup, soy sauce, and Dijon mustard. After 15 minutes, take the baking sheet out. Make space in the center for your salmon. Place the salmon fillets skin-side down. Brush them with the maple glaze, coating them well. Return the baking sheet to the oven. Roast for another 12-15 minutes. Your salmon should flake easily with a fork. The roots will be caramelized and soft. When done, let it rest for a few minutes. Add fresh parsley on top before serving. To check if salmon is done, use a fork. Gently poke the fish at the thickest part. If it flakes easily, it is ready. The fish should also be opaque. Aim for an internal temperature of 145°F (63°C). Use a meat thermometer if you have one. This tool can help you avoid overcooking. You can change up the flavor of this dish easily. Try adding herbs like thyme or rosemary. They pair well with both salmon and roots. For a spicy kick, add some red pepper flakes to the glaze. You could also swap the soy sauce with tamari for a gluten-free option. Experimenting can make this dish your own! Cooking times can vary for root veggies. Sweet potatoes take about 15 minutes to start cooking. Carrots need around 20 minutes to become tender. Red onions can roast in the same time as the sweet potatoes. Always check for tenderness. Adjust times based on how thick you cut the veggies. This helps ensure even cooking. {{image_2}} You can swap salmon for other fish, like trout or cod. These fish work well with the maple glaze. If you prefer meat, chicken thighs are a great option too. For the roots, use parsnips or turnips instead of sweet potatoes and carrots. They add a unique flavor and texture. To keep it gluten-free, use coconut aminos instead of soy sauce. This will give you the same sweet and salty flavor. For a vegan option, replace salmon with firm tofu or tempeh. Marinate the tofu in the maple glaze for extra taste. Make sure to use maple syrup, as it is naturally vegan. In spring, try asparagus or radishes with your salmon. In summer, zucchini and bell peppers shine. For fall, use butternut squash and Brussels sprouts. In winter, root veggies like beets and rutabaga work well. Adjust your glaze with seasonal herbs for added freshness. Store leftover salmon and vegetables in an airtight container. Cool them to room temperature first. Cover the container tightly and place it in the fridge. Use them within three days for the best taste. If you can, keep the salmon and roots separate to maintain texture. To reheat salmon and vegetables, use the oven for best results. Preheat your oven to 350°F (175°C). Place the salmon and roots on a baking sheet. Cover with foil to keep moisture in. Heat for about 10-15 minutes or until warmed through. This keeps the salmon moist and the roots tender. You can freeze leftover salmon and roots for later meals. Wrap each piece of salmon in plastic wrap, then place it in a freezer bag. Label and date the bag. For roots, place them in a separate freezer-safe container. Use them within three months for the best quality. To thaw, move them to the fridge overnight before reheating. You can serve many sides with this dish. Some great choices are: - Steamed broccoli: Bright and crisp, it adds color. - Rice or quinoa: These grains soak up extra glaze. - A green salad: Fresh greens balance the meal well. - Crusty bread: Perfect for mopping up leftover sauce. Each of these options complements the sweet and savory flavors of the salmon and roots. I recommend cooking salmon at 400°F for 12-15 minutes. This time allows the salmon to cook evenly. The fish should flake easily with a fork. If your fillets are thicker, you may need a few extra minutes. Absolutely! This recipe is flexible. You can swap in any of your favorite root vegetables. Here are some ideas: - Beets: They add a lovely color and earthiness. - Parsnips: They bring a sweet, nutty flavor. - Brussels sprouts: Their slight bitterness works well with the glaze. Feel free to experiment and find your perfect mix! This blog post covered how to make a delicious sheet-pan maple glazed salmon meal. You learned about the main ingredients, how to roast root vegetables, and the right techniques for cooking salmon. I shared tips on doneness and flavor enhancement, along with storage and reheating advice. Remember, you can use different vegetables or even go gluten-free. This dish is versatile and easy to adapt. Enjoy trying out these recipes, and don’t hesitate to get creative in the kitchen!

Sheet-Pan Maple Glazed Salmon & Roots

Make dinner easy and delicious with this Sheet-Pan Maple Glazed Salmon & Roots recipe! Enjoy the perfect blend of savory salmon and sweet roasted root vegetables, all beautifully glazed with maple syrup. In just 40 minutes, you can create a healthy meal that’s sure to impress. Ready to elevate your weeknight dinners? Click through to explore this simple, flavorful recipe and bring a taste of fall to your table!
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Ingredients
  

4 salmon fillets

2 medium sweet potatoes, diced

2 carrots, sliced

1 red onion, cut into wedges

2 tablespoons olive oil

1/4 cup pure maple syrup

2 tablespoons soy sauce (or coconut aminos for a gluten-free option)

1 teaspoon Dijon mustard

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, arrange the diced sweet potatoes, sliced carrots, and red onion. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss to combine and spread out evenly on the sheet.

      Roast the root vegetables in the oven for 15 minutes.

        While the vegetables are roasting, prepare the maple glaze. In a small bowl, whisk together the maple syrup, soy sauce, and Dijon mustard until well combined.

          After 15 minutes, remove the baking sheet from the oven. Create space in the center for the salmon fillets and place them skin-side down. Brush the salmon with the maple glaze, coating generously.

            Return the baking sheet to the oven and continue roasting for an additional 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. Roots should be tender and caramelized.

              Once done, remove from the oven and let rest for a few minutes.

                Garnish with fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look or plate individual servings, arranging the salmon next to a generous portion of the roasted roots and drizzling any remaining glaze over the top.