Pan-Seared Salmon with Maple-Glazed Root Vegetables

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pan-seared salmon fillets served with a warm medley of maple-glazed carrots, parsnips, and sweet potatoes. This Canadian-inspired seafood recipe, ready in about 45 minutes, pairs salmon fillets, carrots, parsnips 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.

Prep: 15 min Cook: 30 min Serves 4 Canadian cuisine 420 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
2 medium, peeled and cut into 1/2-inch chunks carrots
2 medium, peeled and cut into 1/2-inch chunks parsnips
2 medium, peeled and cut into 1/2-inch chunks sweet potatoes
3 tbsp pure maple syrup
4 tbsp olive oil
2 tbsp unsalted butter
3, minced garlic cloves
1 tbsp fresh thyme leaves
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Toss 2 cups carrots, 2 cups parsnips, and 2 cups sweet potatoes with 2 tbsp olive oil, 3 tbsp pure maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until evenly coated. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
Step 2: While vegetables roast, pat dry 4 salmon fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter foams. Add minced 3 garlic cloves and 1 tbsp fresh thyme leaves, sauté for 30 seconds until fragrant.
Step 4: Place salmon fillets skin side down in the skillet and cook for 4-5 minutes until skin is crisp. Flip and cook another 3-4 minutes until salmon is opaque and flakes easily.
Step 5: Serve the pan-seared salmon alongside the maple-glazed root vegetables, spooning any pan juices over the top.