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- 4 salmon fillets (about 6 oz each) - 1/4 cup pure maple syrup - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste - 1 lb asparagus, trimmed - 1 red bell pepper, sliced - 1/2 teaspoon sesame seeds (optional, for garnish) - Fresh cilantro or parsley (for garnish) For this maple glazed salmon, you need fresh ingredients. The salmon fillets should be thick and firm. Look for fillets with bright color and shiny skin. Pure maple syrup gives the best flavor. Choose a good soy sauce or tamari for depth. Fresh garlic and ginger add a nice punch to the glaze. The asparagus should be bright green and crisp. Red bell pepper adds sweetness and color to the dish. If you want, add sesame seeds or fresh herbs at the end. These will make your dish look beautiful and add more flavor. Keep your ingredients handy and fresh for the best results. This way, you can enjoy a delicious meal that tastes like a gourmet dish. First, I preheat the oven to 400°F (200°C). This temperature helps the salmon cook evenly and stay juicy. Next, I line a large baking sheet with parchment paper. This makes cleanup a breeze later. In a small bowl, I whisk together the glaze ingredients. I mix 1/4 cup of pure maple syrup, 3 tablespoons of soy sauce, 2 tablespoons of olive oil, 2 minced garlic cloves, and 1 teaspoon of grated fresh ginger. I also add salt and pepper to taste. This glaze will give the salmon a sweet and savory flavor. I place the salmon fillets skin-side down on one side of the baking sheet. Each fillet gets a good brush of the maple glaze. I save some glaze for later. On the other side, I arrange the trimmed asparagus and sliced red bell pepper. I drizzle them with olive oil and season with salt and pepper. Then, I toss the veggies to coat them in the oil and seasoning. This mix of salmon and veggies makes for a colorful and tasty dish. I bake the salmon and veggies in the preheated oven for about 12-15 minutes. The salmon is done when it flakes easily with a fork. The veggies should be tender but still crisp. During the last 2 minutes, I turn on the broiler. This step caramelizes the glaze and adds extra flavor. I watch closely to prevent burning. Once done, I take it out and drizzle the reserved glaze over everything. Finally, I sprinkle sesame seeds on top and add fresh cilantro or parsley for a pop of color. To check if your salmon is done, use a fork. Gently flake the thickest part. If it flakes easily, it’s ready. Salmon should reach an internal temperature of 145°F. Use a meat thermometer for best results. For skinless fillets, place them on parchment. This helps prevent sticking. Brush the glaze on top for flavor. Skinless salmon cooks faster, so watch it closely. You can adjust the glaze to suit your taste. Add more maple syrup for sweetness or more soy sauce for salt. A squeeze of lemon adds brightness. If you like heat, try adding red pepper flakes or a dash of hot sauce. This will give your dish a nice kick without overpowering the maple flavor. Lining your sheet pan with parchment paper makes cleanup a breeze. It catches drips and spills. Once you are done cooking, just lift it out and toss it away. For tools, have a spatula and tongs ready. They make transferring food easy. A damp cloth can wipe down surfaces quickly. Enjoy your delicious meal without the mess! {{image_2}} You can use more than just salmon in this recipe. If you prefer a lighter fish, try cod or halibut. Both have a flaky texture that works well. You can also use trout for a richer flavor. If you want a meat option, chicken breast is a great choice. Just adjust the cooking time to ensure it cooks through. Tofu is perfect for a plant-based meal. Firm tofu absorbs the glaze well, giving it a tasty twist. Feel free to mix up your veggies! Broccoli and green beans are excellent options. They roast nicely and add a bright color. You can also try carrots or zucchini for a different taste. Seasonal veggies can change the dish too. In the fall, butternut squash adds a sweet note. In the summer, cherry tomatoes bring freshness. Want to shake things up? Add fruits like orange slices or peach chunks. They caramelize well and add a sweet zing. Nuts, like pecans or walnuts, can give crunch and depth. You can also play with spices. A pinch of cayenne adds heat. Or, try a mix of herbs like thyme or rosemary. These tweaks let you make this dish your own! To store leftover maple glazed salmon, first let it cool to room temperature. This step prevents condensation in your storage container. Once cooled, place the salmon in an airtight container. It keeps the fish fresh longer. Store any leftover vegetables in a separate container. This helps maintain their crunch. - Use glass or plastic containers with tight lids. - Avoid using metal containers, which can react with the glaze. When it's time to enjoy leftovers, I recommend reheating the salmon gently. Preheat your oven to 300°F (150°C). Place the salmon on a baking sheet and cover it with foil. This keeps it moist. Heat for about 10-15 minutes or until warmed through. For the veggies, you can reheat them in a skillet. Just add a splash of olive oil. Toss them over medium heat for a few minutes. This method helps avoid sogginess. If you want to freeze leftovers, wrap the salmon tightly in plastic wrap. Then, place it in a freezer bag. Remove as much air as possible before sealing. This keeps the salmon from getting freezer burn. You can freeze the vegetables too, but they may become softer once thawed. To thaw, place the salmon in the fridge overnight. This slow process keeps it safe and tasty. If you're in a hurry, you can thaw it in cold water for about an hour. It takes about 12 to 15 minutes to cook salmon in the oven. The fish should be cooked at 400°F (200°C). To know it is done, the salmon should flake easily with a fork. The internal temperature should reach 145°F (63°C). If you use fillets that are thicker, you may need to add a few minutes to the cooking time. Yes, you can make the maple glaze in advance. Mix the ingredients together and store them in an airtight container. Keep it in the fridge for up to three days. This way, you save time when you are ready to cook. Just remember to give it a good stir before using it. Great side dishes for maple glazed salmon include: - Roasted asparagus - Sautéed spinach - Quinoa or rice - Mashed potatoes - Steamed broccoli These options pair well with the sweet and savory flavors of the salmon. You can also add a light salad for freshness. This article covered how to make maple glazed salmon with vegetables. You learned about the key ingredients, step-by-step instructions, and tips for perfect cooking. I shared fun variations and storage tips, too. You can enjoy experimenting with flavors and adapt this recipe to fit your taste. Cooking can be fun, and this sheet pan meal is easy to make and clean up. I hope you feel ready to try this tasty dish!

Maple Glazed Salmon Sheet-Pan

Savor the deliciousness of Maple Glazed Salmon Sheet-Pan, a quick and easy recipe perfect for busy weeknights! With just a few simple ingredients, you can create a mouthwatering meal that combines salmon, fresh veggies, and a sweet glaze that's sure to impress. Ready in just 20 minutes, this dish is not only tasty but also nutritious. Click through for the full recipe and elevate your dinner game tonight! #SheetPanDinner #HealthyRecipes #SalmonRecipe #QuickMeals
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Ingredients
  

4 salmon fillets (about 6 oz each)

1/4 cup pure maple syrup

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

Salt and pepper to taste

1 lb asparagus, trimmed

1 red bell pepper, sliced

1/2 teaspoon sesame seeds (optional, for garnish)

Fresh cilantro or parsley (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, whisk together the maple syrup, soy sauce, olive oil, minced garlic, grated ginger, salt, and pepper to create the glaze.

      Place the salmon fillets skin-side down on one side of the prepared baking sheet. Brush a generous amount of the maple glaze over each fillet, reserving some glaze for later.

        On the other side of the baking sheet, arrange the trimmed asparagus and sliced red bell pepper. Drizzle with olive oil, season with salt and pepper, and toss to coat.

          Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender yet still crisp.

            During the last 2 minutes of baking, turn on the broiler to caramelize the glaze slightly for an extra touch of flavor. Keep a close watch to prevent burning.

              Remove from the oven and drizzle the reserved glaze over the salmon and veggies before serving.

                Sprinkle with sesame seeds and garnish with fresh cilantro or parsley for added color and flavor.

                  Prep Time: 10 mins | Total Time: 20 mins | Servings: 4