Sheet Pan Spicy Maple-Mustard Salmon with Roasted Sweet Potato, Peppers & Snap Peas
Fast & Easy

Sheet Pan Spicy Maple-Mustard Salmon

with Roasted Sweet Potato, Peppers & Snap Peas

30 MIN
2 Servings
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From the Test Kitchen

We’re topping our salmon with layers of spicy maple dijon and breadcrumbs, then roasting it in the oven to achieve a beautifully golden brown crust—an easy technique that yields moist, flavorful results. It’s all complete with a trio of roasted vegetables finished off with briny capers.
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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Sheet Pan Spicy Maple-Mustard Salmon with Roasted Sweet Potato, Peppers & Snap Peas
Title
  • 2 Skin-On Salmon Fillets
  • ½ lb Sweet Potato
  • 4 oz Sugar Snap Peas
  • 4 oz Sweet Peppers
  • 2 Tbsps Mayonnaise
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Dijon Mustard
  • 1½ Tbsps Maple Syrup
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Capers
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potato. Cut off and discard the stems of the peppers; remove the cores. Quarter lengthwise.

Start the vegetables
2 Start the vegetables

Transfer the diced sweet potato and quartered peppers to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

Prepare the remaining ingrdients & season the fish
3 Prepare the remaining ingrdients & season the fish

Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod; place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. In a separate bowl, combine the mustard, mayonnaise, maple syrup, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Transfer half the sauce to a separate bowl; set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides.

Roast the fish & vegetables
4 Roast the fish & vegetables

Arrange the seasoned peas in an even layer over the partially roasted vegetables. Carefully transfer the seasoned fish, skin side down, to the other side of the sheet pan. Evenly coat the fish with the remaining sauce and then top with the breadcrumbs, pressing gently to adhere. Roast 10 to 13 minutes, or until the vegetables are tender when pierced with a fork, the breadcrumbs are browned, and the fish is cooked through.* Remove from the oven.

Finish the vegetables & serve your dish
5 Finish the vegetables & serve your dish

Transfer the roasted fish to a plate. Carefully add the capers to the sheet pan of roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Top the fish with the reserved sauce. Enjoy! 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potato. Cut off and discard the stems of the peppers; remove the cores. Quarter lengthwise.

2 Start the vegetables

Transfer the diced sweet potato and quartered peppers to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

Start the vegetables
Prepare the remaining ingrdients & season the fish
3 Prepare the remaining ingrdients & season the fish

Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod; place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. In a separate bowl, combine the mustard, mayonnaise, maple syrup, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Transfer half the sauce to a separate bowl; set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides.

4 Roast the fish & vegetables

Arrange the seasoned peas in an even layer over the partially roasted vegetables. Carefully transfer the seasoned fish, skin side down, to the other side of the sheet pan. Evenly coat the fish with the remaining sauce and then top with the breadcrumbs, pressing gently to adhere. Roast 10 to 13 minutes, or until the vegetables are tender when pierced with a fork, the breadcrumbs are browned, and the fish is cooked through.* Remove from the oven.

Roast the fish & vegetables
Finish the vegetables & serve your dish
5 Finish the vegetables & serve your dish

Transfer the roasted fish to a plate. Carefully add the capers to the sheet pan of roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Top the fish with the reserved sauce. Enjoy! 

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