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!

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:

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

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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