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Sheet Pan Maple-Mustard Salmon with Roasted Carrots and Potatoes

Sheet Pan Maple-Mustard Salmon with Potatoes and Carrots

This simple recipe is absolutely as delicious as it is pretty. The salmon marinates in the irresistible sweet, tangy marinade for only 20 minutes, starting just before the vegetables are put in the oven to begin roasting. After 15 minutes the salmon is added to the sheet pan for an additional 20 minutes.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 415kcal
Author Toni Dash


  • ½ teaspoon Kosher Salt
  • ½ teaspoon freshly ground Black Pepper
  • ¼ cup Maple Syrup
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Whole Grain Dijon Mustard
  • 1 tablespoon Balsamic Vinegar
  • 1 teaspoon Tamari (or regular soy sauce if not gluten-free)
  • 4 center cut Salmon Fillets (each 6 ounces)
  • 1 tablespoon Olive Oil
  • 1 pound Yukon Gold Potatoes , peeled and cut into ¾-inch cubes
  • 1 bunch small Carrots , peeled and tops trimmed to 1-inch (if they have greens)
  • 4 cups Mixed Greens for serving


  • Preheat the oven to 425 degrees. Cover a large rimmed baking pan with foil, dull side up. Spray with non-stick spray. Combine the salt and pepper into a small bowl and mix.
  • Begin to marinate the salmon 5 minutes before putting the vegetables in in the oven (step 3 below) Whisk together the maple syrup, mustards, vinegar and tamari and pour into a gallon zipper-close plastic bag (alternatively you can add the ingredient to the bag, seal and shake to fully blend). Lightly salt and pepper the fillets (not the skin side) using some of the combined salt and pepper, and add them gently to the bag with the marinade. Place the bag on its side on a large dinner plate and arrange the fillets sides by side, squeeze out the air and seal. After 10 minutes turn the bag over. Salmon will marinate 20 minutes total.
  • In a large mixing bowl combine the potatoes and carrots. Drizzle with the olive oil and the remaining salt and pepper. Toss with hands to evenly coat with oil, salt and pepper and spread evenly on the prepared sheet pan. Cook for 15 minutes.
  • After 15 minutes, remove the sheet pan from the oven, flip the vegetables and move to the sides creating space for the salmon fillets. Remove the fillets from the marinade and place skin side down on the sheet pan. Spoon some of the marinade on the tops of the fillets and the rest over the potatoes and carrots (if desired). Cook 20 minutes. Remove from oven and serve on a bed of greens.




Calories: 415kcal | Carbohydrates: 31g | Protein: 37g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 569mg | Potassium: 1464mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3070IU | Vitamin C: 23.1mg | Calcium: 87mg | Iron: 5.5mg