If I were to describe this meal in three words, it would be quick, colorful and flavorful. The beauty of this recipe is that you simply put together the maple rosemary sauce, season your vegetables, throw all meal components on one sheet pan and glaze your salmon before putting the tray under the broiler. Opt for raw vegetables; your fish and veg will cook at a similar rate. Maple syrup aids caramelizing the salmon quite nicely while giving the robust rosemary a contrast. Always use real maple syrup, “maple flavored” substitutions pale in comparison to the real thing. I prefer to use fresh rosemary but only had dried on hand at the time. Either will do well!
Sheet pan salmon is fast enough to be on the table for a hungry family during weeknights, yet beautiful enough to entertain on the weekends. If you’re not a fan of beans or carrots, switch up your vegetable choice for an interesting variety.
Sheet Pan Rosemary Maple Salmon
- 1 3 lbs side fillet of salmon
- 1/4 c maple syrup
- 1 tbsp rosemary chopped
- 2 tbsp olive oil
- 1 clove garlic minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 medium red onion thinly sliced
- 1/2 lb green beans
- 1/2 lb wax beans (optional)
- 1/2 lb baby carrots
- tt salt and pepper
- Set broiler to 450º. In a small mixing bowl, combine maple syrup, olive oil, rosemary and salt. Whisk until incorporated. Set aside.
- In a larger mixing bowl. Add olive oil, garlic salt and pepper. Add onions, beans and carrots to the bowl and toss to incorporate. Adjust seasoning. place vegetables on a parchment lined baking sheet, leaving room for the salmon.
- Place salmon fillet skin side down. Use a paper to pat fillet dry. Pour maple rosemary mix atop salmon only and brush onto the surface of the salmon.
- Broil salmon and vegetables until salmon is warm in the center, and golden brown. vegetables should show signs of caramelization as well. Check salmon regularly to prevent burning.
- Let cool for 5 minutes before serving.