Maple-Glazed Sheet Pan Salmon Recipe | Tasting Table
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
6 to 8 servings
Ingredients
  • 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
Directions
  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.