Maple Mustard Baked Salmon
I ABSOLUTELY LOVE creating and cooking simple sheet pan meals!
Quick clean-up, simple ingredients, and minimal hands-on time.
This recipe is perfect for an easy lunch or dinner anytime, and it’s SO SO GOOD!
These Sweet Potato Rounds taste like a snack – they completely satisfy any salty chip-like cravings I have.
In fact, I recommend keeping this recipe on hand and making these sweet potato rounds often for meal prep, because I know you will love them!
And *THIS* simple homemade maple mustard glaze is one of my all-time favorite dressings for salmon.
It just compliments the flavor of the fresh fish so incredibly well and brings out tangy slightly sweet notes.
Our maple mustard glaze is absolutely high end restaurant-worthy five-star flavor and also adds that nice crispiness to the salmon that we crave.
Wild salmon contains an antioxidant called astaxanthin.
This is what makes the wild salmon meat a beautiful dark pink to red color.
It’s because of its natural diet!
Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!
Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.
I try to purchase salmon when I notice wild-caught salmon is on SALE.
If it’s a really great sale, then maybe I’ll even stock the freezer, too.
Salmon makes almost every “superfood” list out there – especially if you are talking about wild-caught salmon.
Not only is it loaded with protein and heart-healthy omega-3 fatty acids, but it contains a long list of vitamins and minerals – especially B vitamins and potassium.
It’s linked with a lower risk of heart disease, and its healthy fats mean it’s good for your brain health.
Whenever possible, get wild-caught salmon as it is more nutrient-dense.
It’s delicious in sushi, grilled, baked, or broiled – and when it’s cooked, the leftovers are amazing in salad or tacos the next day!
When is the last time YOU had salmon!?
Sweet Potatoes and Yams are something we eat ALOT of at our house!
It’s funny because about 10 years ago I didn’t care for them AT ALL.
Throughout my 30s I began passionately learning about health & nutrition while working with a phenomenal fitness trainer.
Sweet potatoes were becoming THE complex carbohydrate of choice!
They were *always* on my meal plans – so that’s when I got creative and started roasting them, eating them frequently, and actually TRULY ENJOYING them.
Not a week goes by these days that I don’t buy and cook sweet potatoes or yams…they have become an absolute staple in our home.
This recipe is awesome if you’re trying to include sweet potatoes more often, but just need a tasty recipe – along with a little friendly nudge to try something different!
Complex Carbohydrates like Sweet Potatoes are my favorite carbohydrates to eat because they leave me feeling really good and full of energy rather than the opposite feelings of bloat and tiredness many simple carbs seem to deliver.
Sweet potatoes and yams are considered a “superfood” because of all the vitamins and minerals they contain.
Just as an example, 1 sweet potato contains almost 400% of your daily vitamin A requirements!
They also contain vitamins B, C, and D as well as a wide range of minerals.
They can help boost your immune system, protect your vision and reproductive health, and even help lower your risk of cancer.
Sweet potatoes are excellent for digestion because they are rich in fiber – now that’s something you’re likely not going to get from takeout!
Plus, they appear to help improve blood sugar control and cholesterol levels … and might even help keep fat cells from growing.
They are also delicious mashed or baked.
Use sweet potatoes and yams in soups, stews, chilis, or in any way you would use other potatoes.
1 lb sweet potatoes, scrubbed and sliced into ¼-inch thick rounds
Avocado oil or olive oil cooking oil spray
Sea salt and freshly ground pepper, to taste
2 Tbsps maple syrup or raw honey
3 tsps apple cider vinegar
1 Tbsp grass-fed butter or ghee
1 Tbsp Dijon mustard
2 fresh garlic cloves, minced
1/2 tsp red pepper flakes, or to taste
2 skinless salmon filets
Preheat your oven to 400 degrees F. and line a large sheet pan with parchment paper.
Place your sweet potato slices on the prepared pan and spray or mist lightly with cooking oil.
Season with sea salt and pepper, to taste.
Roast for 15-18 minutes, or until just beginning to become tender.
Meanwhile, in a small saucepan, add the maple syrup, vinegar, butter, mustard, garlic, and pepper flakes.
Simmer for 3-4 minutes while whisking constantly, or until it’s reduced by half and thickened a bit.
Once your potatoes are done, remove from the oven, flip potatoes over, and create some space on your sheet pan for the salmon filets.
Baste the salmon generously with your maple-mustard glaze and roast for 10-12 minutes, or just until the salmon is flaky and the sweet potatoes are golden-brown.
Enjoy while hot!
The post Maple Mustard Baked Salmon 🍯🐟 first appeared on Clean Food Crush.
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