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A close-up shows perfectly cooked Sheet Pan Maple Dijon Glazed Salmon fillets alongside roasted broccoli and sweet potatoes, garnished with fresh herbs.

Sheet Pan Maple Dijon Glazed Salmon with Roasted Asparagus and Cherry Tomatoes

This easy sheet pan meal features flaky, tender salmon coated in a sweet and tangy maple Dijon glaze, roasted alongside vibrant asparagus and juicy cherry tomatoes for a complete, healthy dinner in under 30 minutes.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Maple Dijon Glaze
  • 1/4 cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce low-sodium preferred (or tamari for gluten-free)
  • 1 tsp garlic powder
  • 1/4 tsp black pepper freshly ground
  • 1 tbsp olive oil extra virgin
For the Salmon and Vegetables
  • 4 (6 oz) fillets salmon skin-on or skinless
  • 1 lb asparagus tough ends trimmed
  • 1 pint cherry tomatoes halved or left whole
  • 1 tbsp olive oil extra virgin
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
For Garnish (Optional)
  • 2 tbsp fresh parsley chopped
  • 1 lemon cut into wedges

Equipment

  • Large Sheet Pan
  • Small mixing bowl
  • Whisk
  • Measuring Spoons and Cups
  • Parchment paper

Method
 

Prep Oven and Glaze
  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup, if desired.
  2. In a small mixing bowl, whisk together the maple syrup, Dijon mustard, soy sauce, garlic powder, black pepper, and 1 tablespoon of olive oil until well combined. Set aside.
Prepare Vegetables
  1. On the prepared sheet pan, toss the trimmed asparagus and cherry tomatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out in a single layer, leaving some space in the center for the salmon.
Add Salmon and Roast
  1. Pat the salmon fillets dry with paper towels. Place them in the center of the sheet pan, among the vegetables, ensuring they are not touching each other too much.
  2. Spoon or brush about half of the maple Dijon glaze evenly over the top of each salmon fillet.
  3. Place the sheet pan in the preheated oven and roast for 12-15 minutes, or until the salmon is nearly cooked through and the vegetables are tender-crisp.
Finish and Serve
  1. Remove the sheet pan from the oven. Spoon or brush the remaining glaze over the salmon fillets.
  2. Return the sheet pan to the oven and cook for another 3-5 minutes, or until the salmon is cooked to your desired doneness (it should flake easily with a fork) and the glaze is slightly caramelized. For extra crispiness, you can briefly broil for 1-2 minutes, watching carefully to prevent burning.
  3. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.

Notes

Doneness: Salmon is typically cooked when it reaches an internal temperature of 145°F (63°C). Overcooking can dry it out.
Vegetable Variations: Feel free to swap or add other quick-cooking vegetables like broccoli florets, bell pepper strips, or green beans. Adjust roasting time as needed.
Storage: Leftover salmon and vegetables can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently to prevent drying out.