Maple Roasted Salmon and Veggies

I saw this recipe on WSMV’s More at Midday with Holly Thompson, and decided to give it a try. It was really easy to make and only took about 30 minutes total to make!  It had great flavor and didn’t use a lot of salt to season things, which means it is better for you.  It also uses olive oil, which is a good fat in moderation.  Hope you enjoy!

Maple Roasted Salmon and Veggies

Image from April McKinney
Image from April McKinney


Serves 4


For the Roasted Potatoes and Green Beans

  • 1 lb Red Potatoes
  • 10-12 oz Green Beans, trimmed
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • 2 tsp Fresh Rosemary, chopped
  • 1 tsp Salt and ½ tsp Pepper

For the Salmon

  • 4, 5-6 oz Filets of Salmon
  • 1 1/2 Tablespoons Maple Syrup
  • 2 tsp Dijon Mustard
  • 1 ½ tsp Fresh Rosemary, chopped
  • 2 tsp Worcestershire
  • ¾ tsp Salt and ½ tsp Pepper


  1. Preheat Oven to 425 degrees
  2. Toss together all Veggie ingredients on a large sheet pan and set time for 15 minutes.
  3. Meanwhile mix together Maple Syrup, Dijon, Rosemary, Worcestershire, salt, and pepper
  4. Brush or pour mixture over filets in a baking dish.
  5. Once timer has gone over for the vegetables, toss them around and place Salmon in the oven as well.  Both should cook for 12 more minutes.
  6. Then remove both from the oven and Dinner is done!

Recipe from April McKinney here’s the link.


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