Baked Maple-Dijon Salmon with Roasted Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets glazed with a sweet and tangy maple-Dijon sauce, served alongside caramelized roasted carrots and parsnips. This seafood recipe (gluten free), ready in about 45 minutes, pairs salmon fillets, maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 International cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 3 peeled and chopped carrots and 3 peeled and chopped parsnips with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh thyme on a baking sheet. Roast for 25 minutes until tender and caramelized.
  2. Step 2: While vegetables roast, whisk together 3 tbsp maple syrup, 2 tbsp Dijon mustard, and 2 minced garlic cloves in a small bowl to make the glaze.
  3. Step 3: Place 4 salmon fillets on a lined baking sheet. Brush each fillet evenly with the maple-Dijon glaze. Drizzle the remaining 1 tbsp olive oil over the salmon and season with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Bake the salmon in the oven alongside the vegetables for 12-15 minutes until the salmon flakes easily with a fork and glaze is slightly caramelized.
  5. Step 5: Serve salmon with roasted root vegetables and lemon wedges for squeezing over the top.

Frequently asked questions

How long does Baked Maple-Dijon Salmon with Roasted Root Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Maple-Dijon Salmon with Roasted Root Vegetables?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Maple-Dijon Salmon with Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Maple-Dijon Salmon with Roasted Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Maple-Dijon Salmon with Roasted Root Vegetables gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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