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.
Maple-Glazed Sheet Pan Salmon
Recipe from the Tasting Table Test Kitchen
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
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.
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