Maple-Mustard Roasted Salmon with Asparagus and Sweet Potatoes
Tender roasted salmon fillets glazed with a sweet and tangy maple-mustard sauce, accompanied by roasted asparagus and sweet potato cubes for a nutritious sheet pan dinner. This american-inspired high protein (high protein, gluten free) ready in about 50 minutes pairs 6 oz each 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 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
- 2 tbsp maple syrup
- 2 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 2 medium, peeled and cut into 1-inch cubes sweet potatoes
- 1 bunch (about 1 lb), trimmed asparagus spears
- 3 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- for serving lemon wedges
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, whisk together 2 tbsp maple syrup, 2 tbsp Dijon mustard, and 1/2 tsp garlic powder to make the glaze.
- Step 2: In a large bowl, toss 2 medium peeled and cubed sweet potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread the sweet potatoes evenly on a large rimmed sheet pan and roast for 20 minutes.
- Step 3: After 20 minutes, remove the sheet pan from the oven and gently stir the sweet potatoes. Arrange 4 salmon fillets on one side of the sheet pan and place 1 bunch trimmed asparagus spears on the other side.
- Step 4: Drizzle the salmon fillets evenly with the maple-mustard glaze and drizzle the asparagus with remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper.
- Step 5: Return the sheet pan to the oven and roast for an additional 12-15 minutes until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
- Step 6: Serve immediately with lemon wedges for squeezing over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Mustard Roasted Salmon with Asparagus and Sweet Potatoes take to make?
Total time is about 50 minutes (15 min prep + 35 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-Mustard Roasted Salmon with Asparagus and Sweet Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each salmon fillets from drying out.
Can I substitute ingredients in Maple-Mustard Roasted Salmon with Asparagus and Sweet Potatoes?
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-Mustard Roasted Salmon with Asparagus and Sweet Potatoes 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 Maple-Mustard Roasted Salmon with Asparagus and Sweet Potatoes high protein?
Yes — this recipe is tagged high protein, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
