Maple-Glazed Salmon with Roasted Root Vegetables

Serves: 4 | Prep Time: 10 mins | Cook Time: 25 mins

Ingredients:

• 4 wild-caught salmon fillets
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt & pepper to taste

For the Roasted Root Vegetables:

• 2 large carrots, peeled & chopped
• 1 parsnip, peeled & chopped
• 1 sweet potato, cubed
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the vegetables: Toss the carrots, parsnip, and sweet potato with olive oil, thyme, salt, and pepper. Spread evenly on one side of the baking sheet and roast for 10 minutes.
  3. Make the glaze: In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, lemon juice, and garlic.
  4. Prepare the salmon: Place salmon fillets on the other side of the baking sheet. Brush generously with the maple glaze.
  5. Bake everything for 12–15 minutes or until salmon is cooked through and flakes easily with a fork.
  6. Broil for extra caramelization: Switch oven to broil for 1–2 minutes to lightly caramelize the glaze.
  7. Serve immediately with the roasted root vegetables. Enjoy!