Mustard Maple Alaska Salmon with Roasted Vegetables
Yield 3-4
Author Alaska Seafood Marketing Institute
Prep time
20 Min
Cook time
35 Min
Total time
55 Min

Mustard 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

  1. 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.
  2. 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.
  3. 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

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