Description
This Maple-Glazed Salmon with Roasted Root Vegetables recipe offers a perfect balance of sweet, savory, and earthy flavors. Tender salmon fillets are seared to crispy perfection and glazed with a luscious maple syrup mixture, complemented by a medley of roasted carrots, parsnips, and sweet potatoes. Ideal for a nutritious and flavorful weeknight dinner, this dish combines simple ingredients with easy cooking methods for a satisfying meal.
Ingredients
Scale
For the Maple-Glazed Salmon:
- 4 salmon fillets (about 6 oz each), fresh or thawed
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the Roasted Root Vegetables:
- 2 cups carrots, peeled and cut into chunks
- 2 cups parsnips, peeled and cut into chunks
- 1 cup sweet potatoes, peeled and cut into chunks
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the vegetables.
- Cut the vegetables: In a large bowl, combine peeled and chunked carrots, parsnips, and sweet potatoes.
- Season the vegetables: Drizzle with 1 tablespoon olive oil, sprinkle with dried thyme, salt, and pepper, then toss well to coat evenly.
- Roast vegetables: Spread the vegetables in a single layer on a baking sheet and place them in the preheated oven. Roast for 20-25 minutes until tender and golden, stirring once halfway through cooking.
- Prepare the glaze: In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, and minced garlic until well combined.
- Heat olive oil: Warm 1 tablespoon of olive oil in a large skillet over medium-high heat to get ready for searing the salmon.
- Season the salmon: Pat the salmon fillets dry and season both sides with salt and pepper.
- Sear the salmon: Place salmon fillets skin-side down in the hot skillet and cook for 3-4 minutes to crisp the skin.
- Glaze and cook: Flip the salmon fillets carefully, brush the top with the maple glaze, and cook for another 3-4 minutes until the salmon is cooked through and flakes easily.
- Serve: Plate the maple-glazed salmon alongside the roasted root vegetables.
- Optional finishing touch: Drizzle any remaining maple glaze over the salmon and vegetables for an extra burst of flavor.
Notes
- Ensure the salmon skin is patted dry before searing to achieve maximum crispiness.
- Feel free to substitute parsnips with turnips or rutabaga for a different flavor profile.
- If you prefer, you can roast vegetables and salmon simultaneously, but the salmon requires stovetop searing for the glaze finish.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Leftover glaze can be stored in the refrigerator for up to 2 days; reheat gently before using.
