American · main

Maple Dijon Salmon Sheet Pan

Maple Dijon Salmon Sheet Pan reads sweetness 6.7, richness 5.2 and umami 4.9 on Palate's 0–10 flavor X-ray — a American main, about 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sweetness 6.7 · Richness 5.2 · Umami 4.9 · Citrus 4.2 · Salinity 3.7 · Allium 3.5 · Sourness 2.9 · Herbaceous 2.7 · Earthy 2.2 · Marine & Briny 2.1 · Floral 1.8 · Nutty 1.7 · Bitterness 1.6 · Warm Spice 1.5 · Fruity 1.3 · Heat 0.9 · Funk & Ferment 0.8 · Smoke 0.7

What's in it (11)

Time & effort: about 33 min (30 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 81.3 kcal, 7.3 g protein, 2 g fat, 8.6 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. Preheat the oven to 425 F and line a large rimmed sheet pan with foil for easy cleanup.
  2. On the sheet pan, toss the halved potatoes with 2 tablespoons of olive oil, 0.5 teaspoon of the salt, and a quarter teaspoon of the pepper. Spread them in a single layer and roast until they're just starting to turn golden at the edges, 12-15 minutes.
  3. While the potatoes roast, toss the green beans in a bowl with 1 tablespoon of olive oil and a pinch of salt; set aside until the potatoes come out.
  4. In a small bowl, whisk together the maple syrup, Dijon mustard, garlic, lemon zest, lemon juice, and remaining 2 tablespoons of olive oil to make the glaze.
  5. Remove the pan from the oven, push the potatoes to the edges, and scatter the green beans in the cleared center. Nestle the salmon fillets skin-side down among the vegetables and season the salmon with the remaining 0.75 teaspoon salt and 0.25 teaspoon pepper.
  6. Spoon two-thirds of the maple Dijon glaze evenly over the salmon fillets, letting a little run onto the vegetables; reserve the rest of the glaze in the bowl.
  7. Return the pan to the oven and roast until the salmon flakes easily with a fork and reaches 130-135 F at the thickest part (it will carry over to a safe finish while resting) and the vegetables are tender, 10-12 minutes.
  8. Switch the oven to broil and broil until the glaze on the salmon is bubbling and lightly caramelized at the edges, 1-2 minutes, watching closely so it doesn't burn.
  9. Let the pan rest for 3 minutes off the heat, then drizzle the reserved glaze over everything, scatter with chopped parsley, and serve straight from the pan.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.