Maple-Glazed Salmon with Roasted Root Vegetables

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

A quick, vibrant weeknight meal featuring succulent salmon with a sweet-savory maple glaze and perfectly roasted seasonal vegetables. This american-inspired seafood ready in about 40 minutes pairs 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 480 calories and feeds 2, 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.

Prep: 15 min Cook: 25 min Serves 2 American cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 medium peeled carrots and 2 medium peeled parsnips, cut into 1-inch coins, with 2 tbsp olive oil, 1 tsp chopped rosemary, and a pinch of salt in a roasting pan. Spread in a single layer and roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: While vegetables roast, whisk together 3 tbsp pure maple syrup, 1 tbsp Dijon mustard, and 1 tbsp fresh lemon juice for the glaze. Place salmon fillets skin-side down in a skillet over medium-high heat and cook for 4 minutes until skin is crisp and golden.
  3. Step 3: Flip the salmon, brush generously with the maple glaze, and cook for 6-7 more minutes until the internal temperature reaches 125°F (52°C) for medium-rare. Remove from heat, let rest for 5 minutes, then serve over the roasted vegetables.

Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 Maple-Glazed 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 Maple-Glazed 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 Maple-Glazed Salmon with Roasted Root Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Maple-Glazed Salmon with Roasted Root Vegetables?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes