Cookwith

Name: Maple-Mustard Glazed Salmon with Roasted Root Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (5 oz) salmon fillets, skin on; 2 tbsp pure maple syrup; 1 tbsp Dijon mustard; 1 tbsp grainy mustard; 1 tbsp fresh lemon juice; 1 tsp fresh thyme leaves (or 1/2 tsp dried); 1/2 tsp kosher salt, divided; 1/4 tsp black pepper, divided; 2 cups carrots, peeled and cut into sticks; 2 cups parsnips, peeled and cut into sticks; 1 tbsp olive oil (or neutral oil, if preferred); 1 tbsp chopped fresh parsley (for garnish, optional); Lemon wedges, for serving

Maple-Mustard Glazed Salmon with Roasted Root Vegetables

PickledBroccoli4365

This dish is a celebration of Canadian flavors and a nod to Ontario’s bountiful summer produce. Succulent salmon fillets are glazed with a gently sweet, tangy maple-mustard sauce—a classic Canadian pairing—then roasted alongside a medley of root vegetables until everything is perfectly cooked and golden. A squeeze of fresh lemon and a sprinkle of herbs finish the dish, while the skin on the salmon crisps beautifully in the oven. It’s a simple, high-protein meal that’s balanced, comforting, and full of local flair.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or foil.
In a small bowl, whisk together maple syrup, Dijon and grainy mustards, lemon juice, thyme, half the salt, and half the pepper. Set aside.
Toss carrots and parsnips with olive oil and remaining salt and pepper. Spread in a single layer on one side of the baking sheet.
Roast vegetables for 12 minutes. Meanwhile, pat salmon fillets dry and brush each with the maple-mustard glaze.
Remove sheet from oven, arrange salmon fillets skin-side down on the other half of the sheet. Spoon extra glaze over fillets.
Return to oven and roast until salmon is just cooked through and vegetables are tender and caramelized, 10-12 minutes more.
Divide salmon and vegetables among plates. Garnish with parsley and serve with lemon wedges.