Maple Dijon Glazed Salmon Thanksgiving Sheet Pan — 39g Protein

This maple dijon glazed salmon thanksgiving sheet pan puts the whole Thanksgiving main and two sides on one tray. Salmon fillets get a sticky maple and Dijon glaze, while Brussels sprouts and sweet potato roast around them in the same oven. The glaze caramelises at the edges, the vegetables turn crisp and sweet, and every serving carries 39g of protein — all in 37 minutes, with one pan to wash.

The trick is the timing. The vegetables go in first, because they need a head start, and the salmon joins them for the last stretch so it stays flaky instead of drying out. Brush on a second layer of glaze halfway through and it builds into a glossy, golden coat.

Why you’ll love it

• 39g protein per serving, about 420 calories
• One pan — salmon, Brussels sprouts and sweet potato together
• Sticky maple-Dijon glaze that caramelises in the oven
• Ready in 37 minutes, with almost no washing up

Ingredients

• 4 salmon fillets (about 170g each), skin on or off
• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 garlic cloves, minced
• 1/2 tsp coarse sea salt
• 1/2 tsp black pepper, freshly ground
• 400g Brussels sprouts, trimmed and halved
• 1 large sweet potato, peeled and cut into 2 cm cubes
• 1 tbsp olive oil, for the vegetables
• 1/2 tsp smoked paprika
• 2 tbsp chopped pecans, to serve
• 1 tbsp fresh parsley, chopped, to serve

Equipment used

• A large rimmed sheet pan, for roasting everything together
• Parchment paper, for easy cleanup and to stop sticking
• A small bowl, for whisking the maple-Dijon glaze
• A pastry brush, for glazing the salmon fillets

Instructions

1. Heat the oven to 200°C (400°F). Line a large rimmed sheet pan with parchment paper.
2. Toss the Brussels sprouts and sweet potato with the olive oil, smoked paprika, salt and pepper, then spread them in a single layer on the sheet pan.
3. Roast the vegetables for 15 minutes while you prepare the salmon and glaze.
4. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic, salt and pepper.
5. Pat the salmon fillets dry and place them skin-side down on the pan among the vegetables. Brush half the glaze generously over each fillet.
6. Return the pan to the oven and roast for 10–12 minutes, until the salmon flakes easily and the vegetables are tender and crisp at the edges.
7. Brush the remaining glaze over the salmon and roast for 2 more minutes, until the glaze is glossy and lightly caramelised.
8. Sprinkle with chopped pecans and parsley and serve straight from the pan.

Tips

• Don’t crowd the pan. Vegetables packed too tightly steam instead of roasting — use a second pan if yours looks full.
• Cut the sweet potato small and even. Big chunks stay hard while the salmon finishes, and uneven pieces cook at different speeds.
• Watch the glaze in the last two minutes. Maple syrup goes from caramelised to burnt fast, so don’t walk away.
• Leftovers keep 2 days in the fridge. Reheat in a 180°C (350°F) oven so the vegetables crisp up again.

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• High Protein Salmon and Quinoa Bowl
• High Protein Garlic Shrimp Zucchini Noodles
• High Protein Baked Cod with Lemon and Herbs

FAQ

Can I make maple dijon glazed salmon thanksgiving sheet pan ahead? The glaze and the chopped vegetables can be prepped a day ahead and kept covered in the fridge. Assemble and roast on the day — salmon is best fresh from the oven.

Is the maple glaze very sweet? No. The Dijon mustard and apple cider vinegar balance the maple syrup, so the glaze tastes tangy and sticky rather than sugary.

Can I swap the vegetables? Yes. Green beans, butternut squash or broccoli all work — just keep the pieces roughly the same size so they roast in the same time.

What if my salmon fillets are different sizes? Place the thickest fillets at the hottest part of the pan and check the thinnest ones a couple of minutes early. Pull each fillet when it flakes — they don’t all have to come out at once.

Maple Dijon Glazed Salmon Thanksgiving Sheet Pan

Sophia Martinez

Salmon fillets with a sticky maple-Dijon glaze, roasted with Brussels sprouts and sweet potato on one pan. 39g protein — 37 minutes, serves 4.

Print Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Course Dinner

Cuisine American

Servings 4

Calories 420 kcal

Equipment

• A large rimmed sheet pan
• Parchment Paper
• A small bowl
• A pastry brush

Ingredients

  

• 4 salmon fillets about 170g each, skin on or off
• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 garlic cloves minced
• 1/2 tsp coarse sea salt
• 1/2 tsp black pepper freshly ground
• 400 g Brussels sprouts trimmed and halved
• 1 large sweet potato peeled and cut into 2 cm cubes
• 1 tbsp olive oil for the vegetables
• 1/2 tsp smoked paprika
• 2 tbsp chopped pecans to serve
• 1 tbsp fresh parsley chopped, to serve

Instructions

 

• Heat the oven to 200°C (400°F). Line a large rimmed sheet pan with parchment paper.
• Toss the Brussels sprouts and sweet potato with the olive oil, smoked paprika, salt and pepper, then spread them in a single layer on the sheet pan.
• Roast the vegetables for 15 minutes while you prepare the salmon and glaze.
• In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic, salt and pepper.
• Pat the salmon fillets dry and place them skin-side down on the pan among the vegetables. Brush half the glaze generously over each fillet.
• Return the pan to the oven and roast for 10–12 minutes, until the salmon flakes easily and the vegetables are tender and crisp at the edges.
• Brush the remaining glaze over the salmon and roast for 2 more minutes, until the glaze is glossy and lightly caramelised.
• Sprinkle with chopped pecans and parsley and serve straight from the pan.

Notes

Roast vegetables first — salmon joins later so it stays flaky. Watch the maple glaze in the final 2 minutes; it burns fast. Keeps 2 days refrigerated.

Keyword high protein, maple dijon salmon, seafood, sheet pan, thanksgiving

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