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maple dijon salmon
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5 from 1 vote

Maple Dijon Salmon & Roasted Sweet Potatoes with Yogurt Sauce

This dish is a perfect combination of healthy salmon with sweet and savory potatoes.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: salmon, Sweet Potato
Servings: 4 servings
Calories: 512kcal
Author: Laura Lynch

Ingredients

For the Salmon:

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

For the Potatoes:

  • 1 large sweet potato
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup plain Greek yogurt
  • 1 small garlic clove finely minced
  • 1 tablespoon lemon juice
  • 1/2 tablespoon extra virgin olive oil
  • 2 tablespoons pine nuts
  • 2 tablespoons fresh cilantro roughly chopped
  • Sprinkle of paprika if desired
  • Flake salt and ground pepper
US Customary - Metric

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

Calories: 512kcal | Carbohydrates: 30g | Protein: 38g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 565mg | Potassium: 1242mg | Fiber: 3g | Sugar: 14g | Vitamin A: 12301IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 3mg