Meet your new favorite fast, easy, and healthy weeknight meal: maple glazed salmon with veggies!
The sesame soy maple sauce makes the salmon so juicy and flavorful. Toss some veggies on the sheet pan to roast alongside the salmon, and you’ve got yourself an easy weeknight meal! I love serving this with some brown rice, too.
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Thank you to the National Fisheries Institute for sponsoring this post, originally published in 2017!
Sheet Pan Asian Salmon
You know what I love? Meals that come together quickly and don’t require much clean up. This sheet pan Asian salmon definitely fits the bill. You’ll have it from fridge to plate in 20 minutes flat, with only one pan and a cutting board to wash. That’s it!
Even better is that besides being delicious (the sauce is SO good), this meal also happens to be very nutritious!
Heart disease is the leading cause of death in the United States (source) for both men and women, and a simple way to improve your heart health is to eat seafood, which includes fish and shellfish, at least two times per week (as recommended by the 2015-2020 US Dietary Guidelines for Americans).
I’ve shared on the blog before why fish is so awesome and heart healthy (learn more in my Why You Should Eat More Seafood post), and given that February is American Heart Month, I figured this was the perfect time to share another easy weeknight fish recipe!
I whipped up this sheet pan salmon this past weekend and Matt and I both loved it. The sauce goes really well with the salmon and veggies and it couldn’t be faster to put together. You’ll be seeing this in the normal rotation for sure! It makes great lunch leftovers, too.
You might also like these sheet pan shrimp fajitas or these 10 salmon dinner ideas!
Sheet Pan Maple Salmon Ingredients
To make this recipe, you’ll need:
- salmon fillets
- asparagus
- bell pepper
- green beans
- maple syrup
- soy sauce
- rice vinegar
- sesame oil
- garlic
- fresh ginger
As with a lot of the recipes I share, you can switch up which veggies you use. But this particular combination of asparagus, green beans, and bell pepper is totally delicious with the Asian-inspired glaze!
How to Make Maple Glazed Salmon
As far as recipes go, this is just about as simple as it gets. Place the chopped veggies and the salmon fillets on a sheet pan together, drizzle the sauce over everything, bake at 375 degrees F for 15 minutes, and bam. Dinner is served.
Serve over quinoa or brown rice (I suggest plain microwave brown rice to keep up with the fast and easy theme) and sprinkle some sliced green onions on top if desired. Then, enjoy!
The full maple glazed salmon recipe is at the end of this post. I hope you guys enjoy this as much as we did – let me know!
Have you ever made sheet pan salmon before?
Check out the Dish on Fish blog (and their Twitter, Facebook, and Pinterest pages) for more easy seafood recipes and useful health and nutrition information about fish.
Other favorite quick weeknight-friendly salmon dinner recipes to try from here on my blog:
- Salmon with Lemon Mustard Dill Sauce
- Pesto Baked Salmon with Veggies
- Lemon Dijon Sheet Pan Salmon Dinner
- Roasted Salmon with Watermelon Salsa
- Orange Glazed Salmon with Honey & Ginger
You might also love these seared ahi tuna tacos, too!
Sheet Pan Maple Glazed Salmon with Veggies
Meet your new favorite weeknight meal! Quick, easy and nutritious.
Ingredients:
- 1 bunch asparagus, trimmed
- 8 oz green beans
- 1 bell pepper, sliced
- 3 tablespoons low sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoons sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, grated
- 4 salmon filets
- optional: sliced green onions and brown rice, for serving
Instructions:
- Preheat oven to 375 degrees F.
- Spread the veggies and the salmon together on the sheet pan in a single layer.
- Whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, ginger, and garlic.
- Drizzle the sauce over the salmon and veggies.
- Bake for 15 minutes. Serve over brown rice; sprinkle with green onions if desired.
This is a sponsored conversation written by me on behalf of Dish on Fish. The opinions and text are all mine.
