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Featured Recipe

Sheet Pan Mustard Maple Salmon with Asparagus and Fingerling Potatoes


This one-pan meal featuring heart-healthy salmon is perfect for a fast weeknight meal.

Dijon mustard, maple syrup, and apple cider vinegar join forces to turn basic salmon fillets into a flavorful dinner that is on the table in under 30 minutes.



  • 1/4 cup maple syrup
  • 3 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) skin-on salmon fillets, preferably about 1 1/4 inches thick
  • 1 tablespoon olive oil
  • 1 bunch asparagus (about 1 pound), trimmed
  • 8 ounces fingerling potatoes, halved lengthwise



Step 1

Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet in the oven while the oven is heating. Meanwhile, marinate the salmon.

Step 2

Whisk the maple syrup, mustard, vinegar, 1/2 teaspoon of the salt, and pepper together in a shallow container large enough to hold all the pieces of salmon in one layer. Arrange the salmon ion the marinade, skin-side up. Cover and refrigerate for about 10 minutes while the oven heats up.

Step 3

Carefully remove the hot baking sheet from the oven. Place the asparagus and potatoes on the baking sheet, and drizzle with olive oil and sprinkle with the remaining 1/2 teaspoon of salt. Stir to coat with a wooden spoon or silicon spatula, arrange the potatoes to be cut-side down, and move the vegetables to the edges of the baking sheet. Place the salmon fillets on the center of the baking sheet, skin-side down (discard any remaining marinade in the container).

Step 4

Roast until the salmon is cooked through and flakes easily, 4 to 6 minutes for every 1/2-inch thickness of salmon; start checking after 10 minutes. An instant-read thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer it more well-done. Total cook time will depend on the thickness of salmon, based on the thickest part of the fillet.



Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.



Servings: 4

Calories: 512
Fat: 26.7g
Cholesterol: 93.6mg
Protein: 39g
Carbohydrates: 28.4g
Fiber: 3.5g
Sodium: 703mg

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Recipe from kitchn

NOTE: If you are on a restricted diet or are being treated for a health condition, review the Featured Recipe with your dietitian, nutritionist, or physician. Nutrition Facts/Information for the Featured Recipe are provided by the source, unless otherwise noted.

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