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- 4 salmon fillets - 1 cup Brussels sprouts, halved - 2 cups broccoli florets - 1 red bell pepper, sliced For this dish, I love using fresh salmon fillets. They cook quickly and taste great. The mix of Brussels sprouts, broccoli, and red bell pepper adds nice color and flavor. - 1/4 cup maple syrup - 3 tablespoons soy sauce - 3 cloves garlic, minced - 2 tablespoons olive oil The marinade makes this dish shine. Maple syrup gives it sweetness, while soy sauce adds depth. Garlic packs a punch, and olive oil keeps it moist. Mix these together for a rich flavor. - Salt and pepper to taste - Fresh parsley for garnish (optional) Salt and pepper are key for taste. They help balance the sweetness of the maple. Fresh parsley adds a pop of color and brightness. Use it for a lovely finish on your plate. - Preheat your oven to 400°F (200°C). This helps the salmon cook evenly. - Line a baking sheet with parchment paper. This makes cleanup easy. - Place the salmon fillets on one side of the baking sheet. Make sure they have space. - In a bowl, mix maple syrup, soy sauce, garlic, olive oil, salt, and pepper. This is your marinade. - Brush the marinade over the salmon. Let it soak in for great flavor. - In another bowl, combine Brussels sprouts, broccoli, and red bell pepper. - Drizzle the remaining marinade over the veggies. Toss them well to coat. - Spread the veggies on the other side of the baking sheet. Keep them in a single layer. - Bake for 15-20 minutes. Salmon should flake easily with a fork when done. - Check the veggies too. They should be tender and slightly caramelized. - Let the dish cool for a few minutes before serving. - Whisking marinade techniques: Start with a small bowl. Add maple syrup, soy sauce, minced garlic, and olive oil. Use a whisk to mix them well. This helps blend flavors. If you see lumps, keep whisking until smooth. A good mix coats the salmon and veggies evenly. - Ensuring even cooking for vegetables: Cut all vegetables to the same size. This helps them cook at the same rate. Spread them out on the baking sheet. Don’t crowd them; give them space. This allows hot air to circulate and crisp them up nicely. - Plating ideas: For a nice look, place salmon and veggies on separate plates. Drizzle any leftover sauce on top. You can also add a sprinkle of fresh parsley for color. This makes the dish pop and looks inviting. - Recommended side dishes: Pair your meal with rice or quinoa for a full plate. A light salad with lemon dressing works well, too. These sides add freshness and balance the flavors of the salmon and veggies. - Alternative proteins: If you don’t like salmon, try chicken breasts or tofu. Chicken cooks well and soaks up the marinade. Tofu is a great plant-based choice. Press it to remove water for better flavor absorption. - Vegetable swaps: You can use carrots, zucchini, or asparagus instead of broccoli and bell pepper. Just remember to cut them to similar sizes. These alternatives keep the dish colorful and tasty. {{image_2}} For gluten-free options, just swap the soy sauce with tamari. This keeps the flavor without the gluten. Many brands offer gluten-free soy sauce. It’s a simple switch that works well. If you want a vegan adaptation, replace the salmon with firm tofu. Cut the tofu into thick slices, and marinate it just like the salmon. You can also use chickpeas or lentils for protein. These options keep the dish hearty and satisfying. To add more flavor, try spices like paprika or cumin. A sprinkle of red pepper flakes gives it a nice kick. Fresh herbs like thyme or rosemary also work well. Just chop them up and mix them into the marinade. Experiment with sauces too. You can use teriyaki or honey mustard instead of maple syrup. Each sauce brings a unique taste that can change the dish completely. Using seasonal vegetables enhances the dish. In spring, add asparagus or snap peas. Summer is perfect for zucchini or corn. In fall, try sweet potatoes or carrots. Each season brings new flavors and colors to your meal. You can also adapt flavors based on the season. In winter, add warming spices like cinnamon or nutmeg. In summer, keep it fresh with lemon juice or zest. This keeps the dish exciting all year long. To keep your leftover salmon and veggies fresh, store them in an airtight container. Place the salmon in one section and the veggies in another. This helps keep flavors intact. You can refrigerate them for up to three days. If you want to save them longer, freeze the leftovers. Wrap the salmon and veggies separately in plastic wrap, then place them in freezer bags. They can last in the freezer for up to three months. When you are ready to enjoy your leftovers, the best way to reheat them is in the oven. Preheat the oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Heat them for about 10-15 minutes. This method helps keep the salmon moist and the veggies tender. If you prefer using a microwave, cover the dish with a damp paper towel. Heat in short bursts, checking often to avoid drying them out. In the fridge, your leftovers will stay good for about three days. Check for signs of spoilage before eating. The salmon may develop a strong smell, and the veggies can look dull or slimy. If you notice any of these signs, it’s best to throw them away. Enjoy your meal while it's fresh for the best taste! How long does it take to cook salmon on a sheet pan? It takes about 15 to 20 minutes to cook salmon on a sheet pan. The time may vary based on your oven and the thickness of the salmon. You want the fish to flake easily with a fork when done. Can I use frozen salmon for this recipe? Yes, you can use frozen salmon. However, make sure to thaw it first. This helps the salmon cook evenly and absorb the marinade well. Can I substitute maple syrup for another sweetener? You can use honey or agave syrup as a substitute for maple syrup. Each sweetener has a unique flavor, but they will work in this dish. Adjust the amount to your taste. What’s the best type of vegetables for a sheet pan meal? Great choices for sheet pan meals include Brussels sprouts, broccoli, and bell peppers. You can also try carrots, zucchini, or asparagus. Just make sure the veggies cook well together. What is the best way to tell if salmon is done? The best way to tell if salmon is done is by checking its color. It should turn from a translucent pink to an opaque pink. You can also use a fork to gently flake the fish. If it flakes easily, it’s ready. Can I cook other proteins with the veggies? Yes, you can cook other proteins like chicken or tofu with the veggies. Just make sure to adjust the cooking time based on the protein you use. Always check for proper doneness before serving. In this blog post, we explored how to create a delicious sheet pan salmon dish. We covered essential ingredients, including salmon, fresh veggies, and a tasty marinade. You learned easy prep steps, along with baking and serving tips. Don’t forget to try variations that suit your diet and tastes. I hope you feel inspired to make this simple yet flavorful meal. Cooking can be fun and easy when you have the right steps! Enjoy your culinary adventure with sheet pan salmon!

Sheet-Pan Maple Garlic Salmon and Veggies

Get ready to impress with this Sheet-Pan Maple Garlic Salmon and Veggies recipe! It's an easy, one-pan meal that combines tender salmon fillets with vibrant Brussels sprouts, broccoli, and sweet red bell pepper, all drizzled in a delicious maple garlic sauce. Perfect for busy weeknights or cozy dinners, this dish is ready in just 30 minutes. Click through to explore the full recipe and enjoy a healthier, hassle-free meal!
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Ingredients
  

4 salmon fillets

1 cup Brussels sprouts, halved

2 cups broccoli florets

1 red bell pepper, sliced

1/4 cup maple syrup

3 tablespoons soy sauce

3 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

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

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

      Place the salmon fillets on one side of the prepared baking sheet. Brush the marinade generously over the salmon.

        In a large bowl, combine the Brussels sprouts, broccoli, and red bell pepper. Drizzle with the remaining marinade and toss until well-coated.

          Arrange the vegetables on the other side of the baking sheet, spreading them out in a single layer for even cooking.

            Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the veggies are tender and slightly caramelized.

              Remove from the oven and let cool for a few minutes before serving.

                Garnish with fresh parsley if desired and serve warm.

                  Prep Time: 10 min | Total Time: 30 min | Servings: 4

                    - Presentation Tips: Serve the salmon and veggies on individual plates, drizzling any remaining sauce from the pan over the top for added flavor.