Maple-Dijon Glazed Salmon with Roasted Root Vegetables

A succulent salmon fillet coated in a sweet-savory maple-dijon glaze, served with tender roasted root vegetables for a taste of Quebec's riverfront charm.

Cuisine: Canadian

Category: Seafood

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 4 (6 oz) skin-on salmon fillets
• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 cup, peeled and cut into 1-inch chunks carrots
• 1 cup, peeled and cut into 1-inch chunks parsnips
• 1 cup, peeled and cut into 1-inch chunks potatoes
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 cup peeled and cut into 1-inch chunks carrots, 1 cup peeled and cut into 1-inch chunks parsnips, and 1 cup peeled and cut into 1-inch chunks potatoes with 1 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper on a large baking sheet, spreading in a single layer.
2. Step 2: Roast for 20 minutes until golden and tender, then set aside.
3. Step 3: Whisk 3 tbsp pure maple syrup and 2 tbsp Dijon mustard in a small bowl until smooth.
4. Step 4: Pat 4 (6 oz) skin-on salmon fillets dry with paper towels, then brush 3 tbsp maple-Dijon mixture evenly over the top of each fillet.
5. Step 5: Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place salmon fillets skin-side down in the skillet and cook for 3 minutes until skin is crisp.
6. Step 6: Transfer skillet to oven and bake for 8-10 minutes until salmon is cooked through and glaze is bubbling.
7. Step 7: Serve salmon with roasted vegetables.