Sheet-Pan Maple-Dijon Salmon with Roasted Broccoli + Yukon Gold Potatoes
Mild, kid-friendly salmon with a slightly sweet maple-Dijon glaze. Roasted broccoli and crispy potatoes cook on the same pan for easy cleanup.
Back to full listIngredients
- Salmon Sockeye Fillet (Wild Caught Frozen) 1 lb $13.99 (sale)
- Broccoli Crown (or Organic Broccoli Bunch) 1 large crown/bunch, cut into florets $2.99 (or $3.49)
- Organic Yukon Gold Potatoes ~1 1/4 lb, cut into 1-inch chunks $4.99
- Olive oil 2–3 tbsp
- Salt & black pepper To taste (go lighter for kids)
- Maple syrup 2 tbsp
- Dijon mustard 1 1/2 tbsp
- Garlic (optional) 1 small clove, grated/minced (optional for kids) $2.79
Instructions
- Heat oven to 425°F. Line a sheet pan.
- Toss potatoes with 1 1/2 tbsp olive oil, salt, pepper. Roast 20 minutes.
- Toss broccoli with 1 tbsp olive oil and a pinch of salt. Add to pan, stir potatoes. Roast 12 minutes.
- Mix glaze: maple syrup + Dijon (+ optional garlic).
- Push veggies to the sides. Place salmon in the center, brush with glaze.
- Roast 8–12 minutes until salmon flakes easily (cook time depends on thickness). Brush with any extra glaze and serve.
Health notes: High protein + omega-3s; lots of fiber/vitamins from broccoli. Keep glaze light to reduce added sugar.
Drink pairing: Adults: WA Riesling or Chardonnay; Kids: sparkling water with lemon.