Maple Glazed Salmon and Potatoes (Sheet Pan Recipe)

Ingredients

• 1.5 pounds Baby Red Potatoes (Quartered; rinse and pat dry)
• 2 tablespoons Olive Oil (For tossing potatoes)
• 1 teaspoon Salt (Kosher salt preferred)
• 0.5 teaspoon Black Pepper (Freshly ground)
• 2 teaspoons Garlic, Minced (Divided: 1 tsp for potatoes, 1 tsp for glaze)
• 2 tablespoons Dijon Mustard (For the maple glaze)
• 2 tablespoons Maple Syrup (Pure maple syrup for glaze)
• 1 teaspoon Paprika (Smoked paprika adds depth)
• 4 pieces Salmon Fillets (Skin‑on, about 6 oz each)

Instructions

1. Quarter the Potatoes

   Wash the baby red potatoes, then cut each into four even quarters.

   Time: PT10M

2. Season the Potatoes

   Place the quartered potatoes in a mixing bowl. Add olive oil, 1 tsp minced garlic, salt, and pepper. Toss until evenly coated.

   Time: PT5M

3. Roast Potatoes

   Spread the seasoned potatoes in a single layer on a prepared baking sheet. Roast in a pre‑heated oven at 400°F for 20 minutes.

   Time: PT20M

   Temperature: 400°F

4. Prepare Maple‑Mustard Glaze

   While the potatoes roast, whisk together Dijon mustard, maple syrup, paprika, and the remaining 1 tsp minced garlic in a small bowl.

   Time: PT5M

5. Add Salmon to the Sheet Pan

   Remove the baking sheet from the oven. Push the potatoes to the edges, creating a space in the center. Place the salmon fillets skin‑side down, season with salt and pepper, and brush generously with the maple glaze.

   Time: PT5M

6. Finish Cooking

   Return the sheet pan to the oven and bake for an additional 15 minutes, or until the salmon reaches an internal temperature of 145°F.

   Time: PT15M

   Temperature: 400°F

7. Serve

   Remove from oven, let rest 2 minutes, then serve the salmon alongside the roasted potatoes. Pair with a glass of Oregon Pinot Noir.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g