Sheet Pan Maple Balsamic Salmon Flavorful Easy Meal

ByLayla
- 4 salmon fillets - 1/4 cup maple syrup - 1/4 cup balsamic vinegar - Olive oil - Garlic - Dijon mustard - Brussels sprouts - Baby carrots - Red bell pepper For this dish, you want to start with fresh salmon fillets. Each fillet should weigh about six ounces. The salmon will soak up the sweet and tangy glaze, making it rich in flavor. Maple syrup and balsamic vinegar create a perfect balance of sweet and sour. This mix coats the salmon and veggies beautifully. Next, grab some cooking essentials. Olive oil adds a nice richness. It helps the glaze stick to the salmon and veggies. Minced garlic gives a punch of flavor that pairs well with the glaze. Dijon mustard adds a hint of spice, bringing all the flavors together. Now, let’s talk about the vegetables. Brussels sprouts bring a nutty taste when roasted. Halving them allows for even cooking and caramelization. Baby carrots add sweetness and color. Lastly, a sliced red bell pepper brings crunch and a vibrant look to the dish. These ingredients combine to make a delightful meal. The flavors meld together as they roast, creating an easy and satisfying dish. 1. Preheat the oven and prepare the sheet pan: Start by preheating your oven to 400°F (200°C). While it heats, line a large sheet pan with parchment paper. This makes cleanup easy later. 2. Whisk together the glaze ingredients: In a small bowl, combine 1/4 cup maple syrup, 1/4 cup balsamic vinegar, 2 tablespoons olive oil, and 2 minced garlic cloves. Add 1 teaspoon Dijon mustard, salt, and pepper. Whisk these ingredients together until they mix well. 1. Coat the salmon with the glaze: Place 4 salmon fillets in the center of your prepared sheet pan. Pour half of the glaze over the salmon. Make sure each fillet is well coated for great flavor. 2. Toss and season the vegetables: In another bowl, toss 1 pound of halved Brussels sprouts, 2 cups of baby carrots, and 1 sliced red bell pepper with the rest of the glaze. Season with more salt and pepper to taste. 1. Bake the salmon and vegetables: Arrange the glazed vegetables around the salmon on the sheet pan. Bake everything in the preheated oven for about 15 to 20 minutes. The salmon should flake easily with a fork when done, and the veggies will be tender and caramelized. 2. Garnishing tips before serving: After removing the pan from the oven, let it rest for a couple of minutes. For a fresh touch, garnish with chopped parsley before you serve. This adds color and flavor to your dish. To cook salmon perfectly, aim for a temperature of 400°F (200°C). Bake for 15 to 20 minutes. The salmon should flake easily with a fork when done. If it looks opaque and moist, that's a good sign! For this dish, Brussels sprouts, baby carrots, and red bell peppers work best. They roast nicely and bring color to your plate. Cut Brussels sprouts in half and slice the bell pepper thin. This helps them cook evenly. Tossing the veggies in the glaze ensures they are flavorful. To boost flavor, consider adding herbs like thyme or rosemary. A pinch of red pepper flakes can add heat. If you have leftovers, mix the salmon and veggies into a salad or wrap. This way, you can enjoy the meal in a new way! {{image_2}} You can swap salmon for chicken or tofu. Chicken will work well with the same glaze. Just make sure to cook it until it reaches 165°F (74°C). Tofu is a great choice for a plant-based option. Use firm tofu, and press it to remove extra moisture. Cook chicken for about 25-30 minutes. Tofu will need only about 20 minutes, so keep an eye on it. Want to add some heat? Consider using spices like red pepper flakes or cayenne. You can also try hot sauces for a kick. Mixing in citrus is fun too. Lemon or orange juice can brighten the dish. Garlic is another great addition. It adds depth and pairs well with the glaze. Use fresh, seasonal veggies for the best taste. In summer, zucchini or bell peppers are perfect. In fall, consider using butternut squash or sweet potatoes. Mixing different colors makes the dish more appealing. For nutrition, aim for a mix of greens, reds, and yellows. This not only looks good but also boosts vitamins in your meal. Store leftover salmon and veggies in an airtight container. This keeps them fresh. Place the container in the fridge. Make sure to eat leftovers within three days. To reheat, use the oven or microwave. If using the oven, set it to 350°F (175°C). Heat for about 10 minutes. This helps keep the salmon moist and the veggies crisp. For freezing, wrap salmon fillets tightly in plastic wrap. Place them in a freezer bag. This prevents freezer burn. You can freeze the salmon for up to three months. For veggies, blanch them first. Blanching means boiling them for a few minutes. After blanching, cool them in ice water. Drain and dry, then freeze in bags. Leftovers last about three days in the fridge. Check for signs of spoilage. Look for a sour smell or slimy texture. If you see these signs, throw it away. Fresh salmon should not smell fishy. Veggies should stay bright and firm. If they become dull or mushy, it’s time to discard them. Cooking salmon on a sheet pan takes about 15 to 20 minutes at 400°F (200°C). This time can vary. The salmon is done when it flakes easily with a fork. Keep an eye on it to avoid overcooking. If your salmon is thicker, you might need a few extra minutes. Yes, you can use frozen salmon! Just remember to thaw it first. You can place it in the fridge overnight. If you’re in a hurry, you can run it under cold water for about an hour. If you cook salmon from frozen, add about 5 to 10 extra minutes to the cooking time. Make sure to check if it's cooked through before serving. You can serve many tasty sides with this dish. Here are some great ideas: - Quinoa or rice for a hearty base - A fresh salad with mixed greens - Roasted potatoes for added crunch - Steamed asparagus for a fresh touch These sides balance the flavors of the salmon well. You can mix and match based on what you like! In this blog post, we explored how to make maple balsamic salmon with delicious vegetables. You learned about key ingredients, cooking steps, and helpful tips. Remember, cooking salmon on a sheet pan is simple but rewarding. You can easily change flavors and swap in different proteins or veggies. Proper storage helps keep your meals fresh. With this knowledge, I hope you feel ready to create your own tasty dish. Enjoy your cooking and share it with friends!

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Looking for a simple yet delicious meal? Try my Sheet Pan Maple Balsamic Salmon! This recipe combines juicy salmon with a sweet and tangy glaze. Plus, you’ll roast tasty veggies alongside for a complete dish. It takes just minutes to prepare and packs flavor in every bite. Ready to impress your family and friends? Let’s dive into this easy recipe that’s perfect for any night of the week!

Ingredients

Main Ingredients

– 4 salmon fillets

– 1/4 cup maple syrup

– 1/4 cup balsamic vinegar

Cooking Essentials

– Olive oil

– Garlic

– Dijon mustard

Vegetables

– Brussels sprouts

– Baby carrots

– Red bell pepper

For this dish, you want to start with fresh salmon fillets. Each fillet should weigh about six ounces. The salmon will soak up the sweet and tangy glaze, making it rich in flavor. Maple syrup and balsamic vinegar create a perfect balance of sweet and sour. This mix coats the salmon and veggies beautifully.

Next, grab some cooking essentials. Olive oil adds a nice richness. It helps the glaze stick to the salmon and veggies. Minced garlic gives a punch of flavor that pairs well with the glaze. Dijon mustard adds a hint of spice, bringing all the flavors together.

Now, let’s talk about the vegetables. Brussels sprouts bring a nutty taste when roasted. Halving them allows for even cooking and caramelization. Baby carrots add sweetness and color. Lastly, a sliced red bell pepper brings crunch and a vibrant look to the dish.

These ingredients combine to make a delightful meal. The flavors meld together as they roast, creating an easy and satisfying dish.

Step-by-Step Instructions

Preparation

1. Preheat the oven and prepare the sheet pan: Start by preheating your oven to 400°F (200°C). While it heats, line a large sheet pan with parchment paper. This makes cleanup easy later.

2. Whisk together the glaze ingredients: In a small bowl, combine 1/4 cup maple syrup, 1/4 cup balsamic vinegar, 2 tablespoons olive oil, and 2 minced garlic cloves. Add 1 teaspoon Dijon mustard, salt, and pepper. Whisk these ingredients together until they mix well.

Salmon and Vegetable Arrangement

1. Coat the salmon with the glaze: Place 4 salmon fillets in the center of your prepared sheet pan. Pour half of the glaze over the salmon. Make sure each fillet is well coated for great flavor.

2. Toss and season the vegetables: In another bowl, toss 1 pound of halved Brussels sprouts, 2 cups of baby carrots, and 1 sliced red bell pepper with the rest of the glaze. Season with more salt and pepper to taste.

Cooking Process

1. Bake the salmon and vegetables: Arrange the glazed vegetables around the salmon on the sheet pan. Bake everything in the preheated oven for about 15 to 20 minutes. The salmon should flake easily with a fork when done, and the veggies will be tender and caramelized.

2. Garnishing tips before serving: After removing the pan from the oven, let it rest for a couple of minutes. For a fresh touch, garnish with chopped parsley before you serve. This adds color and flavor to your dish.

Tips & Tricks

Perfecting the Salmon

To cook salmon perfectly, aim for a temperature of 400°F (200°C). Bake for 15 to 20 minutes. The salmon should flake easily with a fork when done. If it looks opaque and moist, that’s a good sign!

Vegetable Preparation

For this dish, Brussels sprouts, baby carrots, and red bell peppers work best. They roast nicely and bring color to your plate. Cut Brussels sprouts in half and slice the bell pepper thin. This helps them cook evenly. Tossing the veggies in the glaze ensures they are flavorful.

Enhancing Flavor

To boost flavor, consider adding herbs like thyme or rosemary. A pinch of red pepper flakes can add heat. If you have leftovers, mix the salmon and veggies into a salad or wrap. This way, you can enjoy the meal in a new way!

Variations

Alternative Proteins

You can swap salmon for chicken or tofu. Chicken will work well with the same glaze. Just make sure to cook it until it reaches 165°F (74°C). Tofu is a great choice for a plant-based option. Use firm tofu, and press it to remove extra moisture. Cook chicken for about 25-30 minutes. Tofu will need only about 20 minutes, so keep an eye on it.

Flavor Modifications

Want to add some heat? Consider using spices like red pepper flakes or cayenne. You can also try hot sauces for a kick. Mixing in citrus is fun too. Lemon or orange juice can brighten the dish. Garlic is another great addition. It adds depth and pairs well with the glaze.

Seasonal Vegetable Swaps

Use fresh, seasonal veggies for the best taste. In summer, zucchini or bell peppers are perfect. In fall, consider using butternut squash or sweet potatoes. Mixing different colors makes the dish more appealing. For nutrition, aim for a mix of greens, reds, and yellows. This not only looks good but also boosts vitamins in your meal.

Storage Info

Leftover Storage

Store leftover salmon and veggies in an airtight container. This keeps them fresh. Place the container in the fridge. Make sure to eat leftovers within three days. To reheat, use the oven or microwave. If using the oven, set it to 350°F (175°C). Heat for about 10 minutes. This helps keep the salmon moist and the veggies crisp.

Freezing Recommendations

For freezing, wrap salmon fillets tightly in plastic wrap. Place them in a freezer bag. This prevents freezer burn. You can freeze the salmon for up to three months. For veggies, blanch them first. Blanching means boiling them for a few minutes. After blanching, cool them in ice water. Drain and dry, then freeze in bags.

Shelf Life

Leftovers last about three days in the fridge. Check for signs of spoilage. Look for a sour smell or slimy texture. If you see these signs, throw it away. Fresh salmon should not smell fishy. Veggies should stay bright and firm. If they become dull or mushy, it’s time to discard them.

FAQs

How long does it take to cook salmon on a sheet pan?

Cooking salmon on a sheet pan takes about 15 to 20 minutes at 400°F (200°C). This time can vary. The salmon is done when it flakes easily with a fork. Keep an eye on it to avoid overcooking. If your salmon is thicker, you might need a few extra minutes.

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon! Just remember to thaw it first. You can place it in the fridge overnight. If you’re in a hurry, you can run it under cold water for about an hour. If you cook salmon from frozen, add about 5 to 10 extra minutes to the cooking time. Make sure to check if it’s cooked through before serving.

What to serve with Maple Balsamic Salmon?

You can serve many tasty sides with this dish. Here are some great ideas:

– Quinoa or rice for a hearty base

– A fresh salad with mixed greens

– Roasted potatoes for added crunch

– Steamed asparagus for a fresh touch

These sides balance the flavors of the salmon well. You can mix and match based on what you like!

In this blog post, we explored how to make maple balsamic salmon with delicious vegetables. You learned about key ingredients, cooking steps, and helpful tips. Remember, cooking salmon on a sheet pan is simple but rewarding. You can easily change flavors and swap in different proteins or veggies. Proper storage helps keep your meals fresh. With this knowledge, I hope you feel ready to create your own tasty dish. Enjoy your cooking and share it with friends!

- 4 salmon fillets - 1/4 cup maple syrup - 1/4 cup balsamic vinegar - Olive oil - Garlic - Dijon mustard - Brussels sprouts - Baby carrots - Red bell pepper For this dish, you want to start with fresh salmon fillets. Each fillet should weigh about six ounces. The salmon will soak up the sweet and tangy glaze, making it rich in flavor. Maple syrup and balsamic vinegar create a perfect balance of sweet and sour. This mix coats the salmon and veggies beautifully. Next, grab some cooking essentials. Olive oil adds a nice richness. It helps the glaze stick to the salmon and veggies. Minced garlic gives a punch of flavor that pairs well with the glaze. Dijon mustard adds a hint of spice, bringing all the flavors together. Now, let’s talk about the vegetables. Brussels sprouts bring a nutty taste when roasted. Halving them allows for even cooking and caramelization. Baby carrots add sweetness and color. Lastly, a sliced red bell pepper brings crunch and a vibrant look to the dish. These ingredients combine to make a delightful meal. The flavors meld together as they roast, creating an easy and satisfying dish. 1. Preheat the oven and prepare the sheet pan: Start by preheating your oven to 400°F (200°C). While it heats, line a large sheet pan with parchment paper. This makes cleanup easy later. 2. Whisk together the glaze ingredients: In a small bowl, combine 1/4 cup maple syrup, 1/4 cup balsamic vinegar, 2 tablespoons olive oil, and 2 minced garlic cloves. Add 1 teaspoon Dijon mustard, salt, and pepper. Whisk these ingredients together until they mix well. 1. Coat the salmon with the glaze: Place 4 salmon fillets in the center of your prepared sheet pan. Pour half of the glaze over the salmon. Make sure each fillet is well coated for great flavor. 2. Toss and season the vegetables: In another bowl, toss 1 pound of halved Brussels sprouts, 2 cups of baby carrots, and 1 sliced red bell pepper with the rest of the glaze. Season with more salt and pepper to taste. 1. Bake the salmon and vegetables: Arrange the glazed vegetables around the salmon on the sheet pan. Bake everything in the preheated oven for about 15 to 20 minutes. The salmon should flake easily with a fork when done, and the veggies will be tender and caramelized. 2. Garnishing tips before serving: After removing the pan from the oven, let it rest for a couple of minutes. For a fresh touch, garnish with chopped parsley before you serve. This adds color and flavor to your dish. To cook salmon perfectly, aim for a temperature of 400°F (200°C). Bake for 15 to 20 minutes. The salmon should flake easily with a fork when done. If it looks opaque and moist, that's a good sign! For this dish, Brussels sprouts, baby carrots, and red bell peppers work best. They roast nicely and bring color to your plate. Cut Brussels sprouts in half and slice the bell pepper thin. This helps them cook evenly. Tossing the veggies in the glaze ensures they are flavorful. To boost flavor, consider adding herbs like thyme or rosemary. A pinch of red pepper flakes can add heat. If you have leftovers, mix the salmon and veggies into a salad or wrap. This way, you can enjoy the meal in a new way! {{image_2}} You can swap salmon for chicken or tofu. Chicken will work well with the same glaze. Just make sure to cook it until it reaches 165°F (74°C). Tofu is a great choice for a plant-based option. Use firm tofu, and press it to remove extra moisture. Cook chicken for about 25-30 minutes. Tofu will need only about 20 minutes, so keep an eye on it. Want to add some heat? Consider using spices like red pepper flakes or cayenne. You can also try hot sauces for a kick. Mixing in citrus is fun too. Lemon or orange juice can brighten the dish. Garlic is another great addition. It adds depth and pairs well with the glaze. Use fresh, seasonal veggies for the best taste. In summer, zucchini or bell peppers are perfect. In fall, consider using butternut squash or sweet potatoes. Mixing different colors makes the dish more appealing. For nutrition, aim for a mix of greens, reds, and yellows. This not only looks good but also boosts vitamins in your meal. Store leftover salmon and veggies in an airtight container. This keeps them fresh. Place the container in the fridge. Make sure to eat leftovers within three days. To reheat, use the oven or microwave. If using the oven, set it to 350°F (175°C). Heat for about 10 minutes. This helps keep the salmon moist and the veggies crisp. For freezing, wrap salmon fillets tightly in plastic wrap. Place them in a freezer bag. This prevents freezer burn. You can freeze the salmon for up to three months. For veggies, blanch them first. Blanching means boiling them for a few minutes. After blanching, cool them in ice water. Drain and dry, then freeze in bags. Leftovers last about three days in the fridge. Check for signs of spoilage. Look for a sour smell or slimy texture. If you see these signs, throw it away. Fresh salmon should not smell fishy. Veggies should stay bright and firm. If they become dull or mushy, it’s time to discard them. Cooking salmon on a sheet pan takes about 15 to 20 minutes at 400°F (200°C). This time can vary. The salmon is done when it flakes easily with a fork. Keep an eye on it to avoid overcooking. If your salmon is thicker, you might need a few extra minutes. Yes, you can use frozen salmon! Just remember to thaw it first. You can place it in the fridge overnight. If you’re in a hurry, you can run it under cold water for about an hour. If you cook salmon from frozen, add about 5 to 10 extra minutes to the cooking time. Make sure to check if it's cooked through before serving. You can serve many tasty sides with this dish. Here are some great ideas: - Quinoa or rice for a hearty base - A fresh salad with mixed greens - Roasted potatoes for added crunch - Steamed asparagus for a fresh touch These sides balance the flavors of the salmon well. You can mix and match based on what you like! In this blog post, we explored how to make maple balsamic salmon with delicious vegetables. You learned about key ingredients, cooking steps, and helpful tips. Remember, cooking salmon on a sheet pan is simple but rewarding. You can easily change flavors and swap in different proteins or veggies. Proper storage helps keep your meals fresh. With this knowledge, I hope you feel ready to create your own tasty dish. Enjoy your cooking and share it with friends!

Sheet Pan Maple Balsamic Salmon

Discover the deliciousness of Sheet Pan Maple Balsamic Salmon with Veggies, a perfect weeknight dinner that’s easy and flavorful! This quick recipe combines tender salmon and colorful veggies tossed in a sweet and tangy maple balsamic glaze, all cooked on one pan for minimal cleanup. Ready in just 30 minutes, it’s an ideal healthy meal for busy evenings. Click through to explore the full recipe and elevate your dinner game today!
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Ingredients
  

4 salmon fillets (about 6 oz each)

1/4 cup pure maple syrup

1/4 cup balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon Dijon mustard

Salt and pepper, to taste

1 pound Brussels sprouts, halved

2 cups baby carrots

1 red bell pepper, sliced

Fresh parsley, for garnish

Instructions
 

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

    In a small bowl, whisk together the maple syrup, balsamic vinegar, olive oil, garlic, Dijon mustard, salt, and pepper until well combined.

      Place the salmon fillets in the center of the prepared sheet pan. Pour half of the maple balsamic glaze over the salmon, ensuring they are well coated.

        In a separate bowl, toss the Brussels sprouts, baby carrots, and bell pepper slices with the remaining glaze. Season with additional salt and pepper.

          Arrange the vegetables around the salmon on the sheet pan.

            Bake in the preheated oven for about 15-20 minutes or until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized.

              Once cooked, remove from the oven and let it rest for a couple of minutes.

                Garnish with fresh parsley before serving.

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

                    - Presentation Tips: Serve the salmon fillets on a plate with an arrangement of roasted vegetables beside them. Drizzle any remaining balsamic glaze over the dish for an added burst of flavor and visual appeal.

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