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- 4 salmon fillets - 2 medium sweet potatoes, peeled and cubed - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) - 1 tablespoon fresh parsley, chopped (for garnish) Each serving of Maple Glazed Salmon and Sweet Potatoes has about: - Calories: 450 - Protein: 30g - Carbohydrates: 35g - Fat: 20g - Fiber: 5g - Sugars: 10g This dish offers a good balance of protein and healthy carbs. The salmon is rich in omega-3s, great for heart health. Sweet potatoes bring fiber and vitamins, making this meal nourishing. When choosing salmon, look for bright color and firm texture. Fresh salmon should smell like the ocean, not fishy. You can pick wild-caught for a more robust flavor or farmed for sustainability. For sweet potatoes, go for ones that are firm and smooth. Avoid any with soft spots or blemishes. A deep orange color inside means they are sweet and nutritious. These simple tips will help you pick the best ingredients for your dish. Enjoy the flavors that come from fresh, high-quality food! First, set your oven to 425°F (220°C). This high heat helps cook the salmon and sweet potatoes fast. While the oven heats up, grab a large sheet pan. Line it with parchment paper. This will make cleanup a breeze later. In a large bowl, mix the maple syrup, Dijon mustard, and olive oil. Add the garlic powder, smoked paprika, salt, and pepper. Stir until everything is well blended. This glaze will give your salmon a sweet and tangy flavor. Next, add the cubed sweet potatoes to the bowl with the glaze. Toss them until they are all coated. Spread the sweet potatoes out on one side of the sheet pan. Place the salmon fillets on the other side. Brush each fillet with any leftover glaze. Don’t forget to sprinkle fresh chopped rosemary on top for a nice touch. Now, it's time to bake! Place the pan in the oven for 20-25 minutes. You want the salmon to flake easily with a fork. The sweet potatoes should be tender and caramelized. When done, take the pan out and let it rest for a few minutes. Drizzle any extra glaze over the top before serving. Enjoy your delicious meal! To get the best salmon, choose fillets that are even in thickness. This helps them cook evenly. I recommend using skin-on salmon. The skin keeps the fish moist. Cook the salmon on a high heat. This gives you a nice crispy edge. Bake it until it flakes easily with a fork. This usually takes 20 to 25 minutes. Always let the salmon rest for a few minutes after cooking. This helps keep it juicy. For sweet potatoes, cube them evenly. This ensures they cook at the same rate. Toss them well in the glaze before baking. This gives them a nice coating. Spread them out in a single layer on the pan. Avoid crowding them, so they can caramelize. Bake them until they are tender and golden brown. This usually takes about 20 to 25 minutes. If they need more color, turn on the broiler for a minute or two. Just watch them closely to prevent burning. Store any leftovers in an airtight container. Place them in the fridge and use them within three days. To reheat, place the salmon and sweet potatoes in an oven-safe dish. Cover it with foil to keep moisture. Heat at 350°F (175°C) until warmed through. This helps maintain the flavors and texture. You can also enjoy the leftovers cold in a salad or wrap. {{image_2}} You can switch up the glaze for your salmon. Try honey or brown sugar. Both add a sweet touch. For a spicy kick, mix in some Sriracha. This gives a nice heat. You can also use soy sauce for a savory twist. Mixing maple syrup with soy sauce creates a great balance of sweet and salty. To make this meal even better, add more veggies. Broccoli or asparagus work well. They roast nicely and add color. Carrots or bell peppers are also great choices. Just toss them with the same glaze. This way, all your veggies share the same tasty flavor. You can use other fish instead of salmon. Try trout or halibut for a light taste. Both cook in a similar way. They pair well with the maple glaze too. Cod is another good option. Just keep an eye on the cooking time. Different fish may cook faster or slower than salmon. To store your maple glazed salmon and sweet potatoes, let them cool first. Place the leftovers in an airtight container. This keeps them fresh for up to three days. If you have extra glaze, store it in a small jar. It adds great flavor when reheating. You can freeze this dish too! Wrap the salmon and sweet potatoes tightly in plastic wrap. Then, place them in a freezer-safe bag. This helps prevent freezer burn. You can keep them frozen for up to three months. Just remember to label the bag with the date. To reheat, take the salmon and sweet potatoes out of the fridge or freezer. If frozen, let them thaw overnight in the fridge. Preheat your oven to 350°F (175°C). Place the food on a baking sheet. Cover it with foil to keep moisture in. Heat for about 15-20 minutes, or until warm. This method helps keep the salmon juicy and the sweet potatoes soft. Enjoy your tasty meal again! Yes, you can try honey or agave nectar. Both add sweetness but change the flavor. Honey brings a floral note, while agave is milder. If you switch, adjust the amount to taste. You can serve a fresh salad or steamed broccoli. These add color and crunch. Quinoa or rice works well too, for extra carbs. Lemon wedges brighten the dish, enhancing the flavor of the salmon. Check if the salmon flakes easily with a fork. It should be opaque and warm throughout. The internal temperature should reach 145°F (63°C). Use a meat thermometer for best results. You learned how to make maple glazed salmon and sweet potatoes. We covered key ingredients, nutrient facts, and tips for the best quality. I shared step-by-step ways to make this dish, including a tasty glaze and cooking details. We also talked about achieving perfect textures and storing leftovers. With variations like different glazes and fish, you can customize your meal. Remember, simple cooking can lead to great flavors. Enjoy your cooking journey with these ideas!

Maple Glazed Salmon & Sweet Potato Sheet Pan

Savor the sweet and savory flavors of this Maple Glazed Salmon & Sweet Potato Sheet Pan recipe! In just 30 minutes, you can enjoy perfectly baked salmon and caramelized sweet potatoes, all coated in a delicious maple glaze. Ideal for busy weeknights or special occasions, this meal is as simple as it is scrumptious. Click through to discover the full recipe and impress your family with this easy dish that's bursting with flavor!
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Ingredients
  

4 salmon fillets

2 medium sweet potatoes, peeled and cubed

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easier cleanup.

    In a large bowl, combine the maple syrup, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and pepper to create the glaze. Mix well.

      Add the cubed sweet potatoes to the bowl, tossing them in the glaze until evenly coated. Spread the sweet potatoes out in a single layer on one side of the prepared sheet pan.

        Place the salmon fillets on the other side of the sheet pan. Brush each fillet generously with the leftover maple glaze and sprinkle with chopped rosemary.

          Bake the salmon and sweet potatoes in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the sweet potatoes are tender and slightly caramelized.

            Remove from the oven and let it rest for a few minutes. Drizzle any remaining glaze over the salmon and sweet potatoes before serving.

              Garnish with freshly chopped parsley for an added pop of color and flavor.

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

                  - Presentation Tips: Serve the salmon and sweet potatoes on a large platter, alternating salmon and sweet potato cubes for a colorful display. Drizzle extra maple glaze over the top and add lemon wedges for a splash of brightness.