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Sheet-Pan Maple Dijon Salmon with Sweet Potatoes

Name: Sheet-Pan Maple Dijon Salmon with Sweet Potatoes
Prep time: 29 min
Total time: 32 min
Cuisine: American
Ingredients: red-skinned sweet potatoes — 680 g; olive oil — 41 g; salt — 5 g; black pepper — 3 g; salmon fillets — 680 g; maple syrup — 44 g; dijon mustard — 30 g; unsalted butter — 14 g; garlic — 6 g; lemon juice — 5 g; smoked paprika — 3 g; parsley — 7 g

Sheet-Pan Maple Dijon Salmon with Sweet Potatoes reads sweetness 8.1, richness 5.6 and umami 5.3 on Palate's 0–10 flavor X-ray — a American main, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.9 / 10
Sweet & Fruity — 8.6 / 10
Sour & Bright — 5.6 / 10
Bitter & Earthy — 3.5 / 10
Rich & Fat — 6.1 / 10
Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Sweetness 8.1 · Richness 5.6 · Umami 5.3 · Citrus 4.3 · Sourness 4.3 · Allium 3.4 · Salinity 3.4 · Earthy 2.9 · Herbaceous 2.5 · Smoke 2.4 · Marine & Briny 2.3 · Bitterness 1.8 · Nutty 1.7 · Fruity 1.6 · Warm Spice 1.5 · Floral 1.1 · Heat 0.8 · Funk & Ferment 0.8

What's in it (12)

red-skinned sweet potatoes — 680 g
olive oil — 41 g
salt — 5 g
black pepper — 3 g
salmon fillets — 680 g
maple syrup — 44 g
dijon mustard — 30 g
unsalted butter — 14 g
garlic — 6 g
lemon juice — 5 g
smoked paprika — 3 g
parsley — 7 g

Time & effort: about 32 min (29 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 93.9 kcal, 9.2 g protein, 2.8 g fat, 9.5 g carbs

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

How it's cooked (8 steps)

Preheat the oven to 425 F and line a large rimmed sheet pan with parchment paper.
On the sheet pan, toss the sweet potato cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and the pepper; spread into a single layer. Roast until the edges are browned and a cube pierces easily with a fork, 15-18 minutes.
While the sweet potatoes roast, pat the salmon fillets dry, rub with the remaining 1 tablespoon olive oil, and season with the remaining 1/2 teaspoon salt.
In a small bowl, whisk together the maple syrup, Dijon mustard, melted butter, garlic, lemon juice, and smoked paprika until smooth to make the glaze.
Pull the pan from the oven and push the sweet potatoes to the edges. Nestle the salmon fillets skin-side down in the center and brush the tops generously with half of the glaze.
Return the pan to the oven and roast until the salmon is opaque at the edges and reaches 125-130 F at the thickest part for a moist, medium center (145 F if you prefer it well-done), and the sweet potatoes are fully tender, 10-12 minutes.
Brush the salmon with the remaining glaze and broil until the glaze bubbles and turns lightly caramelized at the edges, 1-2 minutes, watching closely so it doesn't burn.
Let the salmon rest 3 minutes, scatter the parsley over everything, and serve straight from the pan.

Dishes with a similar flavor shape

Maple Dijon Salmon Sheet Pan — American
Skillet Black Bean and Sweet Potato Tacos — Tex-Mex
Spicy Black Bean and Sweet Potato Tacos — Mexican
Sheet-Pan Chorizo and Potato Hash with Eggs — Mexican
Chickpea and Butternut Squash Curry — Indian

Keep reading: what sweetness, richness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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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.