Baked Maple-Glazed Salmon with North End Roasted Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A fragrant oven-baked salmon fillet glazed with maple syrup paired with a medley of roasted root vegetables inspired by Detroit’s North End neighborhood. This american-inspired seafood ready in about 55 minutes pairs 6 oz each salmon fillets, pure maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 4 pieces, 6 oz each salmon fillets
• 3 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 2, minced garlic cloves
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 2 medium, peeled and cubed into 1-inch pieces sweet potatoes
• 4 tbsp olive oil
• 2 tsp, chopped fresh thyme
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 4, for serving lemon wedges

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 3 peeled and chunked carrots, 2 peeled and chunked parsnips, and 2 peeled and cubed sweet potatoes with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 2 tsp chopped fresh thyme until evenly coated. Spread vegetables on a large rimmed baking sheet in a single layer.
2. Step 2: Roast the vegetables in the preheated oven for 25 minutes until tender and caramelized around the edges, stirring halfway through.
3. Step 3: Meanwhile, prepare the glaze by whisking together 3 tbsp pure maple syrup, 1 tbsp Dijon mustard, 2 minced garlic cloves, 1/2 tsp salt, and 1/2 tsp black pepper in a small bowl.
4. Step 4: Place 4 salmon fillets skin-side down on a lined baking tray. Brush each fillet generously with the maple-Dijon glaze.
5. Step 5: After the vegetables have roasted for 25 minutes, slide the salmon tray into the oven alongside the vegetables and bake for 12-15 minutes until salmon is opaque and flakes easily with a fork.
6. Step 6: Remove salmon and vegetables from oven. Serve salmon topped with any remaining glaze and lemon wedges alongside the roasted root vegetables.