Maple-Glazed Sheet Pan Salmon Recipe

This healthy and easy meal is a weeknight staple

Sheet pan meals have become our go-to for quick and easy weeknight dinners. But this sheet pan salmon has an added bonus: It serves six to eight people, making it the perfect dinner party meal that won't leave you with a million pots and pans to wash at the end of the night. Salmon, Romanesco, Brussels sprouts, delicata squash and radicchio are covered in a sweet and tangy maple glaze before getting roasted to golden perfection.

While we love packing this dish with winter vegetables, you can adapt it for all seasons, substituting any fresh produce available. We think you're going to love the maple vinaigrette, too, which makes for a great dressing on salads.

Check out our favorite healthy recipes.

Recipe from the Tasting Table Test Kitchen

Maple-Glazed Sheet Pan Salmon
4.9 from 76 ratings
A whole plank of salmon with winter vegetables gets covered in a maple glaze before cooking to perfection on one sheet pan for the easiest weeknight dinner around.
Prep Time
Cook Time
to 8 servings
Total time: 40 minutes
  • ¼ cup maple syrup
  • ¼ cup tarragon leaves, minced, plus whole leaves for garnish
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • ½ tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1 teaspoon thyme leaves, minced, plus whole leaves for garnish
  • Pinch red pepper flakes
  • Kosher salt, to taste
  • ½ cup olive oil
  • One 3½-pound salmon fillet
  • 1½ pounds (1 head) Romanesco, cut into 1½-inch florets
  • 1 pound Brussels sprouts, trimmed and halved
  • 12 ounces (1 small) delicata squash—halved, seeds removed and sliced ½-inch thick
  • 8 ounces (1 small head) radicchio, quartered and sliced into ½-inch strips
  • Microgreens, for garnish
  1. Preheat the oven to 450° and line a sheet pan with foil. In a small bowl, whisk together the maple syrup, tarragon, balsamic vinegar, lemon juice, Dijon, lemon zest, thyme leaves, pepper flakes and salt. While whisking, slowly stream in the olive oil until an emulsified vinaigrette forms. Makes ¾ cup.
  2. Lay the salmon across the center of the pan. In a large bowl, toss the Romanesco, Brussels sprouts and squash with ⅓ cup of the vinaigrette. Spread the vegetables in an even layer around the salmon. Drizzle ¼ cup of the vinaigrette over the salmon and season with more salt.
  3. Place in the oven and cook for 20 minutes. Meanwhile, toss the radicchio in a small bowl with the remaining vinaigrette. After 20 minutes, spread the radicchio over the vegetables and cook until wilted, 3 to 4 minutes. Heat the oven to broil and cook until golden, 2 to 3 minutes more. Garnish with microgreens and the tarragon and thyme leaves, then serve.
Calories per Serving 645
Total Fat 41.4 g
Saturated Fat 8.0 g
Trans Fat 0.0 g
Cholesterol 109.1 mg
Total Carbohydrates 21.2 g
Dietary Fiber 4.9 g
Total Sugars 10.3 g
Sodium 1,025.4 mg
Protein 46.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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