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- 4 salmon fillets (about 6 oz each) - 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 3 tablespoons pure maple syrup - 2 tablespoons Dijon mustard - 1 tablespoon extra virgin olive oil - 2 cloves garlic, finely minced - 1 teaspoon smoked paprika - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) You can swap salmon for other fish like trout or cod. If you want a vegetarian option, try chickpeas or tofu instead of salmon. For the sweet potatoes, butternut squash works well too. If you do not have Dijon mustard, honey mustard or whole grain mustard are good choices. Maple syrup can be replaced with agave nectar for a similar sweetness. If you need a garlic substitute, try garlic powder or shallots. This dish serves four people. Each serving contains about: - Calories: 400 - Protein: 30g - Carbohydrates: 35g - Fat: 15g - Fiber: 5g - Sugar: 8g This meal is rich in omega-3 fatty acids from the salmon and packed with vitamins from the sweet potatoes. It is a balanced dish that offers a good mix of nutrients. Start by preheating your oven to 400°F (200°C). This step is key for roasting. A hot oven will help caramelize the sweet potatoes and cook the salmon evenly. In a large bowl, mix together 3 tablespoons of maple syrup, 2 tablespoons of Dijon mustard, and 1 tablespoon of olive oil. Next, add 2 minced garlic cloves and 1 teaspoon of smoked paprika. Sprinkle in salt and pepper. Whisk everything until it blends well. This marinade adds a sweet and tangy flavor that enhances both the salmon and sweet potatoes. Add the cubed sweet potatoes to your bowl of marinade. Toss them well until they’re fully coated. This ensures they soak in all that tasty goodness. Line a large baking sheet with parchment paper for easy cleanup. Spread the sweet potatoes on one half of the sheet. On the other half, place the salmon fillets skin-side down. Brush the remaining marinade over the salmon to coat it nicely. Slide the baking sheet into the oven. Bake for 20 to 25 minutes. The salmon should flake easily when done and reach an internal temperature of 145°F (63°C). The sweet potatoes will become tender and caramelized, adding texture to your dish. After baking, take the baking sheet out of the oven. Let it cool for about 5 minutes. This helps keep the salmon moist and flavorful. Finally, sprinkle chopped fresh parsley over the salmon and sweet potatoes. This adds a bright touch and makes your meal look inviting. To make the best marinade, start with fresh ingredients. Use pure maple syrup for sweetness. Choose Dijon mustard for a nice tang. Mix in minced garlic for depth. Smoked paprika adds a hint of warmth. Always taste the marinade. Adjust salt and pepper to suit your preference. You can add herbs like thyme or rosemary for extra flavor. Let the marinade sit for a bit before using. This helps the flavors blend well. When cooking salmon, use skin-on fillets. The skin helps keep the fish moist. Make sure the salmon is at room temperature before baking. This ensures even cooking. For sweet potatoes, cut them into uniform pieces. This helps them cook evenly. Toss them well in the marinade. Spread them out on the baking sheet. Avoid crowding; this helps them caramelize nicely. Check both the salmon and sweet potatoes at the 20-minute mark. They should be tender and cooked through. Presentation makes a big difference. Use a large platter for serving. Arrange salmon and sweet potatoes side by side. Drizzle leftover juices over the top. This adds flavor and a nice shine. Sprinkle with fresh parsley for a pop of color. You can also add lemon wedges on the side. This gives a fresh touch. Serve with a simple green salad for a complete meal. {{image_4}} You can switch the salmon for other proteins. Chicken breasts work well and absorb flavors nicely. Tofu is another great option for a plant-based meal. Just make sure to adjust the cooking time. Chicken needs about 25-30 minutes, while tofu takes about 15-20 minutes. Both options still taste amazing with the maple-mustard glaze. Feel free to mix up the vegetables. Brussels sprouts, carrots, or green beans can shine in this dish. Cut them into similar sizes as the sweet potatoes for even cooking. You can also add some red onion for extra sweetness. Roasting a mix gives you different textures and flavors that pair well with the salmon. You can easily change the flavor of this dish. For a fresh twist, try adding dill or thyme. Both herbs complement the fish nicely. If you like heat, add a pinch of cayenne pepper to the marinade. A splash of lemon juice can brighten the dish, too. These small changes can create new tastes while keeping the essence of the dish. To store leftovers, let the dish cool first. Place the salmon and sweet potatoes in an airtight container. Keep them in the fridge for up to three days. Make sure the container is sealed to keep the flavors fresh. If you have leftovers of the marinade, you can store that too, but only for a day or two. To reheat the dish, preheat your oven to 350°F (175°C). Place the salmon and sweet potatoes on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes, or until warm. You can also use a microwave. Just place the food in a microwave-safe dish and heat for two to three minutes. Check to see if it’s hot enough, and stir if needed. You can freeze this dish if you want to save it for later. First, make sure it’s completely cool. Pack the salmon and sweet potatoes in a freezer bag or container. Remove as much air as possible to prevent freezer burn. This dish can last for up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight, then reheat as described above. You should cook salmon in the oven for 20-25 minutes. This time gives you tender, flaky fish. The salmon should reach an internal temperature of 145°F (63°C). Check the salmon with a fork. If it flakes easily, it is ready to eat. Yes, you can use other methods like grilling or pan-searing. If you grill, cook the salmon for about 6-8 minutes per side. For pan-searing, start skin-side down in a hot pan. Cook for 4-6 minutes, then flip and cook for another 4-6 minutes. Sweet potatoes are very healthy! They are high in fiber, which helps digestion. They also contain vitamins A and C, which are good for your skin and immune system. Plus, they have antioxidants that can help fight disease. Yes, you can prep this dish ahead of time. Cut the sweet potatoes and mix the marinade the night before. Store them in the fridge until you're ready to cook. Just remember to bring them to room temperature before baking! You learned about key ingredients, how to prepare, and serve a flavorful dish. We covered everything from the perfect marinade to storage tips. Cooking salmon with sweet potatoes can be easy and tasty. Remember, you can switch up proteins and veggies to fit your taste. With these tips, you can enjoy a healthy meal any day. Enjoy creating your own delicious version and impress your family and friends! Happy cooking!

Sheet-Pan Maple Mustard Salmon & Sweet Potatoes

Treat your taste buds to this delicious Sheet-Pan Maple Mustard Salmon & Sweet Potatoes recipe! This easy one-pan meal combines tender salmon fillets with caramelized sweet potatoes, all coated in a flavorful maple mustard glaze. Perfect for weeknight dinners, it's ready in just 35 minutes. Click through to discover the step-by-step instructions and impress your family with this delightful dish!
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Ingredients
  

4 salmon fillets (about 6 oz each)

2 medium sweet potatoes, peeled and cut into 1-inch cubes

3 tablespoons pure maple syrup

2 tablespoons Dijon mustard

1 tablespoon extra virgin olive oil

2 cloves garlic, finely minced

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven: Begin by heating your oven to 400°F (200°C) to prepare for roasting.

    Prepare the marinade: In a large mixing bowl, combine the maple syrup, Dijon mustard, olive oil, minced garlic, smoked paprika, and a pinch of salt and pepper. Whisk together until well blended to create a flavorful marinade.

      Coat the sweet potatoes: Add the cubed sweet potatoes to the bowl with the marinade. Using a spatula or your hands, toss the sweet potatoes until they are evenly coated in the marinade mixture. This not only adds flavor but helps achieve a beautiful glaze when roasted.

        Arrange on the baking sheet: Line a large baking sheet with parchment paper for easy cleaning later. Spread the marinated sweet potatoes out in a single layer on one half of the baking sheet. This ensures they roast nicely and become tender.

          Prepare the salmon: Place the salmon fillets skin-side down on the other half of the baking sheet. Use a brush or spoon to generously apply the remaining marinade from the bowl over the top of each salmon fillet, ensuring a good coating for flavor.

            Bake to perfection: Slide the baking sheet into the preheated oven. Bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork (aim for an internal temperature of 145°F or 63°C). The sweet potatoes should be tender and caramelized.

              Cooling time: Once the baking time is up, carefully remove the baking sheet from the oven. Allow the dish to cool for about 5 minutes to finish the cooking process while maintaining moisture.

                Garnishing: Before serving, sprinkle freshly chopped parsley over the salmon and sweet potatoes for a pop of color and freshness.

                  - Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: For a stunning presentation, serve the dish on a large, elegant platter. Arrange the salmon fillets on one side, and pile the sweet potato cubes on the other. To elevate the visual appeal, drizzle any leftover cooking juices from the baking sheet over the salmon and sweet potatoes, creating a vibrant and appetizing display. Enjoy!