Sheet Pan Maple Dijon Salmon with Vegetables

Ingredients

• 600 gsalmon fillets, four fillets
• 1½ tbsppure maple syrup
• 1¼ tbspDijon mustard
• 3 tsplemon juice
• 2¾medium potatoes (Yukon Gold or red), halved baby potatoes
• 300 ggreen beans, trimmed
• 1¼ tbspextra-virgin olive oil
• ½ tspsalt
• ½ tspblack pepper
• 4 gfresh dill, chopped

Method

1. Preheat the oven to 220°C (425°F) with a rack in the centre. Line a large rimmed baking sheet with parchment paper.

2. Halve the baby potatoes (quarter any large ones) so they are all about 2.5 cm (1 inch). Toss them on the tray with half the oil and half the salt and spread them cut side down.

3. Roast the potatoes alone for 10 minutes so they get a head start.

   10 min timer

4. Meanwhile, whisk the maple syrup, Dijon and lemon juice for the glaze. Pat the salmon fillets dry with paper towel and season them with the rest of the salt.

5. Take the tray out, push the potatoes to the edges, add the green beans tossed in the remaining oil, and lay the salmon skin side down in the middle. Brush the glaze generously over the salmon.

6. Roast for 10 to 12 minutes, until the salmon flakes easily with a fork and reads 63°C (145°F) in the thickest part, and the potatoes are golden and tender when pierced.

   12 min timer

7. Scatter with chopped dill and black pepper and serve straight from the tray. Leftovers keep 3 days in the fridge.

Storing and reheating

Keeps 3 days. Reheat gently or eat the salmon cold over salad.