Yield 3-4
Prep time
20 MinCook time
35 MinTotal time
55 MinMustard Maple Alaska Salmon with Roasted Vegetables
This one-pan wonder is so simple with roasted vegetables and a sweet, tangy glaze to complement the flavors of wild Alaska salmon.
Ingredients
Vegetables
- 4-6 peanut potatoes (about 4 ounces), washed and cut into pieces
- 2 medium zucchini, thickly sliced
- 2 medium yellow carrots, peeled and sliced
- 2 medium orange carrots, peeled and sliced
- 1 kohlrabi (about 8 ounces), peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½-1 teaspoon freshly ground pepper
Salmon
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon poultry seasoning
- 2 garlic cloves, minced
- 1 lb fillet of Shoreline King or Coho Salmon
Instructions
- Prepare and roast vegetables: Preheat oven to 450F. Place cut vegetables in a large zip-top bag; add oil, salt, garlic powder and pepper. Seal bag; turn bag over several times to coat. Spread vegetables evenly onto a large baking sheet. Roast in oven for 15 minutes.
- Make the mustard-maple mixture and coat salmon: Whisk olive oil, maple syrup, mustard, poultry seasoning and garlic in a small bowl. If using frozen Alaska salmon, rinse fillets under cold running water to remove any ice glaze. Pat dry with paper towels. Coat salmon with mustard-maple mixture.
- Add salmon to baking sheet, bake and serve: Remove baking sheet from oven; turn vegetables over with spatula, then move vegetables closer together, making room to add salmon. Place fillets on sheet; return to oven. Cook additional 15 minutes for frozen salmon or 10-12 minutes for fresh/thawed, just until salmon is opaque throughout (king salmon may need additional cooking time).
Mustard Maple Alaska Salmon with Roasted Vegetables
Need a trusted source for high quality, sustainably fished wild Alaska Salmon? Look no further. Order wild Alaska Coho or King Salmon from Shoreline Wild Salmon and have it shipped right to your door.