Maple-Mustard Salmon with Veggies

• Everything cooks together on a single sheet pan for minimal cleanup. 
• A sweet and tangy maple-mustard glaze caramelizes under the broiler, adding delicious flavor to the salmon. 
• Salmon provides omega-3 fatty acids to help reduce inflammation.

This Maple-Mustard Salmon with Veggies is a flavorful, fuss-free dinner that comes together on one sheet pan—perfect for busy nights when you want to keep cleanup to a minimum. Salmon offers omega-3 fatty acids to help reduce inflammation, while potatoes provide fiber and potassium. Everything roasts together for an easy dinner that delivers big flavor with very little effort. Ready to give this dinner recipe a try? Read on for our best tips and tricks for success below.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• Broccolini is a cross between broccoli and gai lan (also known as Chinese broccoli), which has long stems and tender leaves. If you can’t find broccolini, regular broccoli can be used in its place.
• The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F. If you prefer it more medium, cook to 125°F to 130°F, but note that it will be slightly underdone according to food safety standards. We tested it at 125°F and found it was the right temperature to avoid overcooked fish as it will continue cooking out of the oven. 
• The glaze is sweet and burns easily. Keep an eye on your salmon under the broiler and remove it from the oven while the glaze is just beginning to bubble.

Nutrition Notes

• Salmon is a good source of omega-3 fatty acids, a nutrient important for reducing inflammation. Omega-3 fatty acids have to be consumed through a food source (our bodies can’t produce them), so eating more salmon is not only delicious, but also good for you. 
• Potatoes are packed with potassium to help regulate blood pressure. Keep the skin on these potatoes, as you’ll get more fiber than if you remove it. Fiber can help regulate your digestion and help you feel full for longer.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Hannah Greenwood.