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- 4 salmon fillets (6 oz each) - 1/4 cup pure maple syrup - 2 tablespoons soy sauce (low sodium) - 2 tablespoons Dijon mustard - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 teaspoon black pepper - 1 (1 lb) bunch of asparagus, trimmed - 1 red bell pepper, sliced - 1 tablespoon olive oil - Salt to taste - Fresh parsley, chopped (for garnish) For this recipe, I use fresh salmon fillets. They have a rich flavor that pairs well with the glaze. The maple syrup adds a sweet touch that balances the saltiness of the soy sauce. Fresh ginger and garlic give the dish a nice kick. Asparagus and red bell pepper not only add color but also provide a nutritious crunch. - Baking sheet - Parchment paper - Medium bowl - Whisk - Knife and cutting board You will need a good baking sheet for even cooking. Parchment paper makes clean-up easy. A medium bowl is perfect for mixing the glaze. Use a whisk to blend the ingredients well. A sharp knife and cutting board will help you prepare the vegetables quickly. Each tool plays an important role in making this dish simple and fun to cook! - Preheat oven to 400°F (200°C). - Line a large baking sheet with parchment paper for easy clean-up. - In a medium bowl, whisk together the following ingredients: - 1/4 cup pure maple syrup - 2 tablespoons low sodium soy sauce - 2 tablespoons Dijon mustard - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 teaspoon black pepper This glaze is rich and tasty. The mix of sweet and savory makes it special. - Place four salmon fillets on the prepared sheet. - Lightly season the salmon with salt. - Pour half of the maple glaze over the salmon. Make sure to coat it well. - In another bowl, toss the asparagus and red bell pepper slices with 1 tablespoon olive oil and a pinch of salt. - Spread the vegetables around the salmon on the baking sheet. - Drizzle the remaining glaze over the vegetables for added flavor. - Bake the salmon and vegetables in the preheated oven for 15-20 minutes. - The salmon should flake easily with a fork, and the asparagus should be tender-crisp. - For a nice finish, broil the pan for 2-3 minutes. This will caramelize the glaze on top. Keep an eye on it to avoid burning. - Once done, take it out and let it cool for a minute. This method creates a simple yet elegant meal that is full of flavor. To check for doneness, use a fork. Gently flake the salmon in the thickest part. If it flakes easily, it’s ready. Salmon should cook until it is opaque and tender. Cooking time may change based on the thickness of your fillets. Thicker pieces need more time. For a 6 oz fillet, aim for 15-20 minutes in the oven. Adjust the time if your fillets are thicker or thinner. You can add more flavors to the glaze. Try adding a splash of orange juice or a pinch of cayenne for heat. Honey or brown sugar can also add sweetness if you like it sweeter. For seasoning, experiment with fresh herbs like dill or thyme. A bit of lemon zest can brighten the dish, adding freshness. Garnish the salmon with chopped fresh parsley for a pop of color. You can also add lemon wedges for a bright touch. Serve the salmon on a large platter with the veggies spread around. This makes the dish look appealing and inviting. A side of rice or quinoa can complete the meal nicely. {{image_2}} If you don't have salmon, you can use other fish. Cod or trout works great. Both have a nice texture and flavor. Tilapia is another option, but it’s milder. Always adjust cooking time based on thickness. You can add various veggies to your sheet pan. Seasonal favorites include zucchini, carrots, or broccoli. These add color and taste. They pair well with the sweet maple glaze. Try mixing in green beans or brussels sprouts for a twist. You can grill the salmon for a smoky flavor. Just preheat your grill to medium-high. Place the fish on a grill basket or directly on the grates. Cook for about 5-7 minutes per side. Another option is cooking in foil packets. This keeps the fish moist. Just place the salmon and veggies in a piece of foil. Fold it tightly and cook on the grill or in the oven for about 20 minutes. Both methods give you a tasty meal! To keep your maple glazed salmon fresh, let it cool first. Place it in a clean, airtight container. Store it in the fridge for up to three days. When you reheat, use the oven or stovetop. This method keeps the salmon moist and tasty. To freeze salmon, wrap each fillet in plastic wrap. Then, place the wrapped salmon in a freezer bag. Press out as much air as you can. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat gently in the oven. This helps retain its flavor and texture. The salmon fillets can last in the fridge for about two days if raw. Cooked salmon stays good for three days. Asparagus and bell peppers are best used within a week. Store them in the fridge to keep them fresh. Always check for any signs of spoilage before using. For this recipe, bake the salmon for 15 to 20 minutes. The cooking time depends on the thickness of the fillets. You want the salmon to flake easily with a fork. If your fillets are thicker, you may need to add a few extra minutes. Always check for doneness to ensure a tasty dish. Yes, you can! There are different types of maple syrup. Each type has its own flavor. For example, light syrup is sweet and delicate. Dark syrup has a stronger taste and is great for this recipe. Use what you have on hand, but remember that the flavor will change slightly. Yes, this recipe can be made gluten-free! Use gluten-free soy sauce instead of regular soy sauce. This simple swap keeps the dish tasty and safe for those with gluten sensitivities. Always check labels to be sure. Enjoy your meal without worry! This blog covered how to make maple glazed salmon with step-by-step details. You learned about key ingredients, tools, and cooking tips. Also, I shared ways to customize the dish to suit your taste. Cooking should be fun and tasty. Enjoy your salmon with fresh veggies or try different flavors. With practice, you’ll impress family and friends at any meal. Don’t be afraid to experiment and make this recipe your own!

Maple Glazed Salmon Sheet Pan

Indulge in this delicious Maple Glazed Salmon Sheet Pan recipe that's perfect for a quick weeknight dinner! With tender salmon fillets and vibrant veggies, this dish is packed with flavor and easy to make. Ready in just 30 minutes, the sweet and savory maple glaze elevates the meal to a delightful experience. Click through for the full recipe and impress your family tonight! #MapleGlazedSalmon #SheetPanDinner #HealthyRecipes #QuickMeals
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Ingredients
  

4 salmon fillets (6 oz each)

1/4 cup pure maple syrup

2 tablespoons soy sauce (low sodium)

2 tablespoons Dijon mustard

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 teaspoon black pepper

1 (1 lb) bunch of asparagus, trimmed

1 red bell pepper, sliced

1 tablespoon olive oil

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy clean-up.

    In a medium bowl, whisk together the maple syrup, soy sauce, Dijon mustard, grated ginger, minced garlic, and black pepper until well combined.

      Place the salmon fillets on the prepared baking sheet. Season them lightly with salt.

        Pour half of the maple glaze evenly over the salmon fillets, making sure they are well coated.

          In another bowl, toss the asparagus and red bell pepper slices with olive oil and a pinch of salt. Spread the vegetables around the salmon on the baking sheet.

            Drizzle the remaining glaze over the vegetables, ensuring they are also coated nicely.

              Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.

                For an extra touch, broil the pan for an additional 2-3 minutes to caramelize the glaze on top of the salmon. Watch closely to avoid burning.

                  Remove from the oven and let it cool for a minute. Garnish with chopped fresh parsley before serving.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4