maple mustard salmon

5 from 1 vote
Total Time: 20 minutes
Servings: 4


  • ¼ cup maple syrup
  • ¼ cup whole grain mustard
  • 4 salmon filets
  • ¾ pound  baby potatoes halved
  • 1 bunch asparagus trimmed


  • Preheat oven to 425° F. In a small mixing bowl, whisk to combine ¼ cup maple syrup and ¼ cup whole grain mustard.
  • Evenly space 4 salmon filets on the sheet tray and coat with the maple mustard sauce.
  • Add 1 ½ cups of cut potatoes and 1 bunch of trimmed asparagus to the sheet pan around the salmon filets.
  • Drizzle or spray the potatoes and asparagus with olive oil and season with a big pinch of salt and pepper.
  • Transfer sheet pan to oven and cook for 12-15 minutes.
  • Serve warm over jasmine rice with a squeeze of fresh lemon.


  • To complete the meal, serve with Jasmine rice.


  • Salmon: Swap salmon for chicken thighs and increase time to 18-20 minutes.
  • Potatoes: Swap baby potatoes for sweet potatoes.
  • Asparagus: Swap asparagus for broccoli or cauliflower.


  • Sauce can be prepped in advance and stored in an airtight container for up to a week.


Calories: 393kcal | Carbohydrates: 34g | Protein: 39g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 94mg | Sodium: 255mg | Potassium: 1487mg | Fiber: 5g | Sugar: 15g | Vitamin A: 931IU | Vitamin C: 23mg | Calcium: 89mg | Iron: 5mg