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Maple Dijon Salmon & Green Beans - A Sweet, Savory Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 5–6 ounces each), skin on or off
  • 12 ounces green beans, trimmed
  • 2 tablespoons olive oil, divided
  • Salt and black pepper, to taste
  • 1/4 cup pure maple syrup
  • 2 tablespoons Dijon mustard (smooth or grainy)
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lemon juice (plus extra wedges for serving)
  • 1 teaspoon garlic powder or 1 small clove garlic, finely minced
  • 1/2 teaspoon smoked paprika (optional, for a hint of warmth)
  • Red pepper flakes (optional, for heat)
  • Fresh parsley or chives, chopped, for garnish

Method
 

  1. Preheat and prep the pan. Heat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
  2. Season the green beans. Toss the green beans with 1 tablespoon olive oil, a big pinch of salt, and several grinds of pepper. Spread them in a single layer on the pan, leaving space in the center for the salmon.
  3. Make the glaze. In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, lemon juice, garlic, and smoked paprika. Taste and adjust salt or lemon if needed. It should be sweet, tangy, and slightly salty.
  4. Prepare the salmon. Pat the salmon dry with paper towels. Rub with the remaining 1 tablespoon olive oil and season both sides with salt and pepper.
  5. Add to the pan. Nestle the salmon fillets in the center of the sheet pan, skin-side down if using skin-on.
  6. Glaze generously. Spoon about two-thirds of the maple Dijon glaze over the salmon, spreading to coat the tops evenly. Drizzle a little over the green beans and toss gently on the pan.
  7. Roast. Place the pan in the oven and roast for 10–12 minutes, depending on thickness. The salmon should flake easily and be just opaque in the center. Thin fillets may be done at 8–10 minutes; thick ones can take up to 14 minutes.
  8. Finish and broil (optional). Brush the remaining glaze over the salmon. If you want more caramelization, switch to broil for 1–2 minutes, watching closely so the sugars don’t burn.
  9. Garnish and serve. Sprinkle with chopped parsley or chives and a pinch of red pepper flakes if you like. Serve with lemon wedges for a bright squeeze over the top.