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This Maple Dijon Salmon is one of those dishes that hits all the right notes. The glaze is a beautiful blend of savory and sweet, and it complements the richness of the salmon without overpowering it. Plus, salmon is packed with healthy fats, and when you pair it with nutrient-dense sweet potatoes, you’ve got a meal that’s as nourishing as it is delicious.

But what makes this recipe really stand out is how easy it is to make. You can prep the salmon and potatoes in less than 10 minutes, and then let your oven do the work. There’s minimal cleanup (just one sheet pan!) and the flavors speak for themselves—simple ingredients working together for a truly satisfying meal.

Helpful Tips

Choose the Right Salmon – When selecting your salmon, go for wild-caught if possible. It tends to be leaner and more flavorful than farmed salmon. Plus, wild-caught salmon usually has a deeper, vibrant color that makes the dish visually appealing.
Roast at High Heat for Caramelization – Roasting the sweet potatoes at 425°F ensures that they develop those irresistible caramelized edges. Be sure to spread them out on the baking sheet so they don’t steam—crowding them can make them mushy instead of crispy.
Don’t Overcook the Salmon – Keep an eye on your salmon towards the end of cooking. Overcooked salmon can become dry and tough, so aim for that perfect point where it just starts to flake. If you’re not sure, use a thermometer. I take mine out at 130°F.

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Maple Dijon Salmon & Roasted Sweet Potatoes with Yogurt Sauce

This dish is a perfect combination of healthy salmon with sweet and savory potatoes.

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 512kcal

Author: Laura Lynch

Ingredients

For the Salmon:

4 6 oz salmon filets
Salt and pepper for seasoning
1 tablespoon (15 ml) melted butter
3 tablespoons (44 ml) maple syrup or honey
3 tablespoons (44 ml) stone ground Dijon mustard
2 cloves garlic minced
1 tablespoons (15 ml) lemon juice
1/4 teaspoon (0.5 g) paprika

For the Potatoes:

1 large sweet potato
2 tablespoons (30 ml) extra virgin olive oil
1/2 teaspoon (3 g) salt
1/2 teaspoon (1 g) ground black pepper
1/4 cup (50 g) plain Greek yogurt
1 small garlic clove finely minced
1 tablespoon (15 ml) lemon juice
1/2 tablespoon (7 ml) extra virgin olive oil
2 tablespoons (20 g) pine nuts
2 tablespoons (0.8 g) fresh cilantro roughly chopped
Sprinkle of paprika if desired
Flake salt and ground pepper

Instructions

Preheat your oven to 425° F or 170° C. And line a baking sheet with parchment paper.
Peel and cube the potatoes.
Put the cubes in a bowl. Add olive oil, salt, pepper and toss it well so it all gets coated.
Spread them out on the tray. Bake for about 20 minutes.
Mix the melted butter, Dijon, maple syrup, garlic, lemon juice and paprika in a bowl.
Season the salmon with salt and pepper.
After the potatoes have been roasting for 20 minutes, remove them from the oven and turn the heat down to 325° F. Place the salmon fillets on the baking sheet with the potatoes.
Pour 3/4 the sauce over the tops of the salmon filets, reserving the rest.
Bake the salmon for 12-14 minutes, until it reaches your desired doneness (I take it out at 130° F).
Meanwhile, mix the yogurt sauce. In a bowl, combine the yogurt, garlic, lemon juice, and olive oil. Mix well until smooth.
Set a pan over medium low heat and add the pine nuts. Toast, shaking the pan regularly, until you can smell them, about 1-2 minutes. Remove the nuts from the pan.
Remove the baking sheet from the oven. Pile the potatoes onto a plate. Drizzle on the yogurt sauce and top with pine nuts. Then season with salt and pepper and garnish with cilantro and paprika.
Serve the salmon with the reserved sauce poured over the top.

Video

Notes

The potatoes and salmon can both be baked on the same sheet pan. Roast the potatoes first for 20 minutes, then add the salmon, turn down the heat to 325° and continue cooking until the salmon is done.

Nutrition

Before You Go

Since you made it to the end of this article, you might like to see more main dish and side dish dinner combos. Here are a few more articles we think you might enjoy.

Laura Lynch

Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.

Recipes, Dinner and a Side, Main Dishes, Seafood

Maple Dijon Salmon & Roasted Sweet Potatoes