39m$27.18Sheet-Pan Maple Mustard Salmon
A simple weeknight sheet-pan dinner with tender salmon, roasted baby potatoes, crisp green beans, and a sweet-tangy maple-Dijon glaze.
- Energy
- 631 calories per serving
- Protein
- 39.8 g per serving
- Carbs
- 46.5 g per serving
- Fat
- 29.9 g per serving
- Sodium
- 783 mg per serving
Shopping options
salmon fillets
4 Each
Kroger® Fresh Farm Raised Atlantic Salmon Fillet Portion
75%
maple syrup
3 Tablespoon
Maple Grove Farms® 100% Pure Maple Syrup
12%
olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
baby potatoes
1.5 Pound
Private Selection® Petite Gold Gourmet Potatoes
100%
green beans
12 Ounce
Kroger® Green Beans
100%
kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Dijon mustard
2 Tablespoon
Kroger® Dijon Mustard
9%
lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
garlic
2 Count
Garlic
20%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- salmon fillets-4 each
- maple syrup-3 tbsp
- Dijon mustard-2 tbsp
- baby potatoes-1.5 lb
- green beans-12 oz
- garlic-2 cloves
- olive oil-2 tbsp
- lemon juice-1 tbsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F and line a rimmed sheet pan with parchment paper. Halve the baby potatoes, trim the green beans, and mince the garlic.
Keep knife blades angled away from fingers while halving potatoes, trimming beans, and mincing garlic.
Place the potatoes on the sheet pan with 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Toss to coat, spread cut-side down, and roast for 15 minutes.
Use oven mitts when placing the sheet pan in the hot oven or removing it after roasting.
In a small bowl, whisk together maple syrup, Dijon mustard, garlic, lemon juice, remaining 1 tablespoon olive oil, remaining 0.5 teaspoon salt, and remaining 0.25 teaspoon black pepper until smooth and glossy.
Remove the pan from the oven. Push the potatoes to one side, add the green beans to the pan, and place the salmon fillets skin-side down. Brush the salmon generously with the maple mustard glaze.
Use oven mitts when handling the hot sheet pan.
Wash hands, utensils, and surfaces after handling raw salmon.
Return the pan to the oven and roast for 12 to 14 minutes, until the salmon is opaque and flakes easily and reaches 145°F in the thickest part.
Use an instant-read thermometer to confirm the salmon reaches 145°F.
Use oven mitts when handling the hot sheet pan.
Spoon any pan glaze over the salmon and vegetables, then serve hot with the potatoes and green beans.
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