Maple-Glazed Salmon with Roasted Vegetables

Name: Maple-Glazed Salmon with Roasted Vegetables
Cook time: 20 min
Yield: 4 servings
Ingredients: 30 ml maple syrup divided; 15 ml Dijon mustard divided; 15 ml lemon juice freshly squeezed; 9 g garlic finely grated or minced; 2 g fresh thyme leaves plus extra for garnish; 15 ml olive oil divided; 340 g carrots peeled, cut into 1.5 cm thick half-moons; 340 g Brussels sprouts trimmed and halved; 150 g red onion cut into 2 cm wedges; 15 ml olive oil divided; 4 g fine salt divided; 1.5 g black pepper freshly ground, divided; 680 g salmon fillets skin on or off, 4 equal fillets; 3 g fine salt divided; 0.5 g black pepper freshly ground, divided; 15 ml maple syrup divided; 6 g fresh parsley chopped, for garnish; 2 g lemon zest for garnish

Salmon fillets are roasted on a sheet pan with a maple-Dijon glaze while vegetables caramelize around them. The finished dish has crisp-tender vegetables, flaky fish, and a glossy, lightly sweet pan coating.

By Julienne

Maple-Glazed Salmon with Roasted Vegetables

Cook time: 20 minutes

Servings: 4

Ingredients

30 ml maple syrup divided
15 ml Dijon mustard divided
15 ml lemon juice freshly squeezed
9 g garlic finely grated or minced
2 g fresh thyme leaves plus extra for garnish
15 ml olive oil divided
340 g carrots peeled, cut into 1.5 cm thick half-moons
340 g Brussels sprouts trimmed and halved
150 g red onion cut into 2 cm wedges
15 ml olive oil divided
4 g fine salt divided
1.5 g black pepper freshly ground, divided
680 g salmon fillets skin on or off, 4 equal fillets
3 g fine salt divided
0.5 g black pepper freshly ground, divided
15 ml maple syrup divided
6 g fresh parsley chopped, for garnish
2 g lemon zest for garnish

Instructions

Heat the oven to 220°C. Line a large rimmed sheet pan with parchment. In a small bowl, whisk together 30 ml maple syrup, 15 ml Dijon mustard, 15 ml lemon juice, 9 g garlic, 2 g thyme, and 15 ml olive oil. Set aside. The oven is fully preheated and the glaze is smooth and emulsified.
Toss the carrots, Brussels sprouts, and red onion on the sheet pan with 15 ml olive oil, 4 g salt, and 1.5 g black pepper. Spread them in an even layer and roast for 10 minutes. The vegetables are beginning to soften and brown at the edges.
Pat the salmon dry and season with the remaining 3 g salt and 0.5 g black pepper. Move the vegetables aside, nestle the salmon onto the pan, and brush the fillets with half of the glaze. The salmon is evenly coated and the pan has room for air circulation around each fillet.
Roast for 8 to 10 minutes more, brushing once with the remaining glaze during the last few minutes if desired. The salmon is done when it flakes easily and reaches 52 to 55°C in the center for medium, or 60°C for fully cooked. The vegetables should be tender and browned. The salmon flakes at the thickest point and the vegetables are caramelized and tender.
Transfer the salmon and vegetables to plates. Spoon any pan juices over the fish, then finish with parsley and optional lemon zest. The dish is hot, glossy, and ready to serve.