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Maple Mustard Salmon Sheet Pan Dinner

December 4, 2020 by Caitlin Monson Leave a Comment

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

Sweet and tangy maple mustard salmon filets, crispy butternut squash and garlic and almond green beans all roasted on one pan for a delicious winter meal!

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!

A healthy one pan meal that's made with all of your favorite winter flavors! It's fast, easy and is perfect for a busy weeknight!

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!
This tasty sheet pan meal is a simple recipe using minimal ingredients but is also exploding with flavor! It's made with sweet glazed salmon and the best winter produce!

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!

Maple mustard salmon is an easy dinner that's bursting with so much flavor! It takes no time at all to cook and can be paired with so many different sides too!

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!]

Sweet and tangy maple mustard salmon filets, crispy butternut squash and garlic and almond green beans all roasted on one pan for a delicious winter meal!
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Maple Mustard Salmon Sheet Pan Dinner

Sweet and tangy salmon filets, crispy butternut squash and the best garlicky green beans! This simple one pan meal is perfect for the weeknights and full of all your favorite winter flavors!
Prep Time10 mins
Cook Time37 mins
Total Time47 mins
Course: Dinner, Main Course
Cuisine: American, Easy, Sheet pan
Keyword: butternut squash, dinner, green beans, maple, mustard, one pan meals, salmon, sheet pan, weeknight meal
Servings: 2 servings
Author: Caitlin Monson

Ingredients

For the sheet pan:

  • 2 salmon filets (can be fresh or frozen)*
  • 1 large butternut squash, cut into ¾ inch cubes
  • 1 lb. green beans, ends trimmed off
  • 2 garlic cloves, minced
  • 2 Tbsp sliced almonds
  • Salt & pepper, to taste

For the maple-mustard marinade:

  • ¼ cup maple syrup
  • 2 Tbsp dijon mustard
  • 2 garlic cloves, minced
  • Salt, pepper & paprika, to taste

Instructions

  • Preheat your oven to 400 degrees andline a large rimmed baking pan with parchment paper.
  • Place your squash cubes in a bowl and spray them with avocado oil spray (or drizzle them with olive oil) and season with salt and pepper to taste. Pour the squash onto one side of the pan and bake for 20-25 minutes.
  • While the squash is baking, whisk the ingredients for your sauce together and set it aside. Then place your green beans in a separate bowl and toss them with your garlic, sliced almonds and avocado oil/olive oil. Season them with salt and pepper to taste.
  • Once the squash is done, add your salmon filets to the pan and brush them with half of your sauce. Season the filets with salt, pepper and paprika. Then arrange your greens beans next to the salmon on the other side of the pan.
  • Place the entire pan back in the oven and bake for an additional 10-12 minutes. Serve immediately with extra sauce on the side!

Notes

*If using frozen salmon, make sure the filets are completely thawed!
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Filed Under: Main Dish, Seafood Tagged With: butternut squash, dinner, easy, green beans, healthy, maple mustard, meal, salmon, sheet pan, winter

Previous Post: « Roasted Grape Prosciutto & Kale Salad with Maple-Balsamic Dressing
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Meet Caitlin

Hey there!

I’m Caitlin and I’m here to simplify California cuisine! I’m just your every day Cali girl with a huge passion for cooking and sharing simple healthy eats with a few sweet treats.

Welcome to my kitchen!

Recent Posts

  • Easy Avocado, Tomato & Mozzarella Salad
  • One Pot Broccoli Mac & Cheese
  • Chopped Apple & Mandarin Salad with Creamy Poppy Seed Dressing
  • Sourdough French Toast Casserole with Blueberries
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AVOCADO, TOMATO & MOZZARELLA SALAD! Can I get a he AVOCADO, TOMATO & MOZZARELLA SALAD! Can I get a hell yeah?!🙌🏻
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One thing you’ll learn about me - I put avocado on EVERYTHING!🤗 (Which is a little ironic considering I hated avocados as a kid...😳 Weird...I know.) But dangg was it delicious in this salad! It’s super simple to make, loaded with fresh & bright flavors & a fun spin on your classic caprese!😍
P.S. Try it on some sourdough for a fun toast topping too!
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Hope you’re all having a great Thursday loves!😊💕
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Avocado, Tomato & Mozzarella Salad🥑
Cherry tomatoes, halved
Mozzarella balls
Avocado, diced
Fresh basil, sliced thin
1/2 cup balsamic vinegar (you can add 1 Tbsp of coconut sugar to this too if you like it sweeter)
Salt & pepper, to taste
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1. Bring your balsamic vinegar (& sweetener if using) to a boil in pot on the stove over medium high heat. Let it simmer for 8-10 minutes or until it’s slightly thickened. Let it cool completely.
2. Then add your tomatoes, mozzarella, avocado & fresh basil to bowl & toss with your balsamic “dressing”.
3. Sprinkle it with salt & pepper to taste & serve immediately. 
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#kaleforniakravings #dinner #caprese #capresesalad #salad #healthydinner #easyrecipes #easymeals #dinnerideas #healthyeats #healthylunch #wholefoods #lunchideas #healthfood #healthyfood #quickmeals #foodblogger #glutenfreerecipes #glutenfreefood #feedfeed #healthyrecipes #huffposttaste #realfood #thekitchn #healthyfoodshare #mealprep #foodblogfeed #goodmoodfood #healthyfoodporn @thefeedfeed @thekitchn @huffposttaste
Another day, another salad... And I’m about to d Another day, another salad... And I’m about to dive head first into this CHOPPED APPLE & MANDARIN SALAD with CREAMY POPPY SEED DRESSING!😍 [Ad]
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Does anyone else love making their own salad dressings? Because SAME. HERE!🙋🏼‍♀️ (It actually feels a little weird whenever I use store bought dressing now...😳) But I just love that I can tailor them to fit my taste buds & use better for you ingredients too. Just like this easy poppy seed dressing!🤗 It’s protein packed with Greek yogurt & helps support a healthy immune system with a good dose of apple cider vinegar. Not to mention it’s absolutely delicious on this fresh & fruity salad too!😉 (Side note: @sprouts is the only place I get my ACV because they have the best pricing for all organic vinegars.) So pop on over to your local @sprouts & pick up all these ingredients ASAP!
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Hope you’re having a great Tuesday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Chopped Apple & Mandarin Salad🍎
Kale, leaves cut off the stem & chopped
Honeycrisp apples, diced
Mandarin oranges
Dried cranberries
Toasted pecans (toasted at 375 degrees for 5-6 mins)
Poppyseed Dressing: 2 Tbsp olive oil + 2 Tbsp ACV + 2 Tbsp maple syrup + 2 Tbsp plain Greek yogurt + 1 tsp poppy seeds
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1. Massage the kale in 1 Tbsp of your dressing. Then add your apples, mandarins & dried cranberries.
2. Toss the salad in your dressing & top with pecans right before serving!
Currently craving a big ol’ bowl of this ONE POT Currently craving a big ol’ bowl of this ONE POT BROCCOLI MAC & CHEESE!🤗
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Creamy, cheesy & made with minimal ingredients too?? It doesn’t get much better than that in my book by loves! (And the fact that it only takes 10ish minutes to make too is just icing on the cake.😉) Bring on all that cheesy goodness please!😍
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Hope you’re all having a fantastic Monday!😊💕
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One Pot Broccoli Mac & Cheese🧀
2 cups dry rotini pasta (use gluten free if needed)
2 cups almond milk (or your favorite milk)
1 cup water
1 cup broccoli, cut into bite-sized pieces
1 3/4 cup shredded cheddar cheese
1/2 tsp ground mustard
3/4 tsp salt
Black pepper, to taste
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1. Pour the milk, water, pasta & salt into a large pot & bring it to a boil. Boil the pasta for 8-10 minutes or until most of the liquid has evaporated.
2. Then add your broccoli & boil for an additional 2 minutes. (The broccoli will give off a lot of water so make sure there is very little water in the pot before adding your broccoli.)
3. Once the broccoli is cooked, add your cheese, ground mustard & pepper & stir until the cheese has melted. Serve immediately!
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#kaleforniakravings #macandcheese #macaroni #healthydinner #dinnerideas #healthylunch #lunchideas #comfortfood #easyrecipes #healthyeats #simplerecipes #wholefoods #easymeals #quickmeals #feedfeed #meatlessmonday #foodblogger #huffposttaste #glutenfree #glutenfreefood #healthyrecipes #healthyfood #realfood #foodblogfeed #healthyfoodshare #healthfood #easydinner #goodmoodfood #healthyfoodporn @thefeedfeed @thekitchn @huffposttaste
Weekend plans include: Devouring this SOURDOUGH FR Weekend plans include: Devouring this SOURDOUGH FRENCH TOAST CASSEROLE with BLUEBERRIES & all the maple syrup!🤗
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French toast has always been my jam. (Even as a little one!) But I’ve never tried making a casserole with it until now. All I can say is...holy moly have been missing out!😱 It’s super soft & “custardy” in the center, perfectly toasted on top & then you get that juicy burst from a warm blueberry... Ohhhh baby, that’s breakfast heaven right there!🤤 Swipe ➡️ to see that close up!
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Hope you’re having a great Friday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Sourdough French Toast Casserole🍞🫐
5 cups sourdough bread, cut into cubes
2 eggs
3/4 cup unsweetened almond milk
2 Tbsp maple syrup
1/2 tsp vanilla
1/2 tsp cinnamon
1 cup blueberries
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1. Whisk the eggs, milk, syrup, vanilla & cinnamon together & set it aside.
2. Spray a 7x11” pan with nonstick cooking spray & spread half of your bread cubes on the bottom. Then sprinkle half of your blueberries over the top & repeat the layers.
3. Pour your egg mixture over the top and cover the pan with foil. Let the pan sit in the fridge for 2 hours - overnight.
4. Then bake it uncovered at 350 degrees for 30-40 minutes. Serve with extra blue fries & syrup!
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#kaleforniakravings #frenchtoast #frenchtoastcasserole #breakfastideas #healthybreakfast #brunchideas #breakfastrecipes #breakfastlover #dairyfree #comfortfood #quickmeals #wholefoods #easyrecipes #easymeals #simplemeals #healthyish #foodblogger #huffposttaste #thekitchn #thefeedfeed #healthyrecipes #healthyfrenchtoast #realfood #healthyfood #healthyfoodshare #thenewhealthy #feedfeed #goodmoodfood #healthyfoodporn @thefeedfeed @huffposttaste
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