Maple Mustard Salmon Sheet Pan Dinner

Sweet & tangy salmon, crispy butternut and garlicky green beans with almonds! This super easy one pan meal has all of your favorite winter flavors!

Sheet pan dinners are definitely some of my favorite meals right now! Between work, the holidays, maintaining some sort of a social life (if that’s even still a thing in 2020 😉 ) and just the business of every day life, things have been a little…err…hectic lately to say the least. So anything that I can put on a tray and pop in the oven for a few minutes for dinner has my name written all over it! Cue in this maple mustard salmon sheet pan dinner! It’s simple, easy, absolutely delicious and all done in 30-ish minutes!

Ingredients

The best part about a sheet pan dinner is that it requires very few ingredients and still manages to taste absolutely amazing every. single. time! All you need are these 6 simple ingredients (plus ingredients for the sauce) and a delicious dinner will be on your table in no time!

• Salmon filets: Can use fresh or frozen salmon filets. I prefer using individual filets as opposed to a whole piece of salmon because it takes less time to cook and they’re usually cheaper too! Plus they’re already portioned out too which makes my life much easier.
• Butternut squash: Can use pre-cut squash or fresh squash that you cut yourself. (I love the little bit of sweetness this adds to the dish!)
• Green beans:
• Garlic: Elevates the flavor of your green beans and compliments the salmon so well.
• Sliced almonds: Adds the perfect amount of crunch!
• Maple-mustard sauce: A mixture of maple syrup, dijon mustard and garlic that is so full of flavor and reminds of everything that I love about winter!

How do I cut butternut squash?

If you’ve ever cut a butternut squash, then you know what a pain they can be. (Which is usually why I’ll make Charlie do the cutting whenever I’m feeling lazy. 😉 ) BUT when I’m actually feeling up the task, here are the steps I use below.

1. Cut the top and bottom off of your butternut squash.
2. Then stand the squash straight up and cut it in half lengthwise. Scoop out the seeds and insides with a large spoon.
3. Cut each of your squash halves into 1 inch slices. (You should have several half-moon slices when done.)
4. Now is when I’ll usually take off the skin. Take each of your half-moon slices and cut a thin later of skin off the outside. Once all of your slices are de-skinned, cut each slice into 1 inch cubes. Now your squash is ready to be roasted!

*You can also buy pre-cut squash for this recipe too! Just make sure they’re cut small enough to cook in the allotted time.

If you’ve been anywhere around me site and social media for long, then you know that I absolutely LOVE getting my fresh produce from Sprouts! Especially during this time of the year! They have such a large variety of winter produce available that’s perfect for making all of your favorite holiday meals!

How to make a maple mustard salmon sheet pan dinner

Sometimes sheet pan dinners can be so hit or miss. Either the vegetables have cooked too long and are now burned to a crisp… Or some of them are still completely raw… Or you spent so much time worrying about whether the vegetables are cooked that now your protein is dry as a bone… Yeahhh, I’ve been there for all of them. 😑 Which is why when I say this recipe is foolproof – I REALLY MEAN IT! The key? Cooking your ingredients in stages!

1. Preheat your oven to 400 degrees and line a rimmed baking pan with parchment paper.
2. Prepare your butternut squash: Place the squash cubes in a large bowl and spray them with avocado oil spray (or drizzle them with your favorite olive oil). Season them with salt and pepper to taste and spread the cubes out onto your baking pan in an even layer. Bake for 20-25. (Or until the squash JUST start to feel tender.)
3. Prepare your salmon & green beans: While the squash is cooking, place your salmon filets on a large tray. Brush them with half of your maple-mustard sauce and season them with salt. Snap both ends off of your green beans and toss them in a bowl with minced garlic, sliced almonds and avocado oil spray/olive oil. Season the beans with garlic salt and pepper to taste.
4. Once the baking time for the squash is done, move the squash to one side of the pan. Place the salmon filets in the middle of the pan. Then pour your green bean mixture onto the remaining part of the pan and spread them out in an even layer. Bake for 10-12 more minutes or until the salmon is cooked all the way through.
5. Remove the pan from the oven and brush the salmon with your remaining sauce. Serve immediately!

I hope you all are having a great holiday season loves! And I can’t wait to hear how much you love this easy maple mustard salmon sheet pan dinner!

More recipes you might like:

• Sheet Pan Shrimp Fajitas
• Oven Baked Cranberry BBQ Chicken Skewers
• Once Pot Green Chile Mac & Cheese
• Cinnamon Roasted Butternut Squash & Kale Salad
• Apple White Cheddar & Toasted Pecan Kale Salad

[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]