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Maple Dijon Glazed Salmon with Oven-Roasted Carrots & Herb-Infused Potatoes: A Sheet-Pan Wonder for a Flavorful Dinner
Growing up in my mother’s bustling kitchen in Morocco, every meal was an event, a symphony of flavors and textures. Now, here in my New York City kitchen, I often find myself craving those comforting, yet sophisticated dishes. This maple Dijon glazed salmon with oven-roasted carrots and herb-infused potatoes perfectly bridges that gap. It’s a complete sheet-pan wonder that delivers restaurant-quality taste with minimal fuss, making it one of my favorite easy salmon dinner recipes. The sweet and tangy maple Dijon glaze elevates humble salmon, while the perfectly roasted vegetables offer a delightful earthy counterpoint. What makes this dish truly special is how effortlessly it comes together, proving that a truly elegant meal doesn’t need to be complicated.
Imagine biting into flaky, tender salmon, caramelized just so by that irresistible maple Dijon glaze, giving you bursts of sweetness followed by a delightful savory kick. Then, you turn to the side of crispy-edged, herb-infused potatoes, fragrant with rosemary and thyme – herbs I recall gathering fresh from the garden back home. The oven-roasted carrots, sweet and tender, add a vibrant touch of color and a grounding sweetness. This isn’t just about cooking; it’s about creating an experience. The gentle roasting coaxes out the natural sugars in the vegetables, while the glaze creates an almost lacquered finish on the salmon, reminding me of the careful precision I learned in Parisian culinary school, but applied to a quick weeknight meal.
I’ve perfected this recipe over countless iterations, ensuring each component cooks beautifully together on a single sheet pan. My secret for the perfect roasted vegetables lies in just the right amount of oil and spacing, allowing them to truly caramelize. For the salmon, I’ll share a pro tip about the basting technique to ensure that beautiful, glistening glaze. You’ll also learn to avoid a common mistake that can lead to rubbery fish and soggy vegetables. This maple Dijon glazed salmon recipe is designed to be foolproof, whether you’re a seasoned chef or just starting your culinary journey, promising a delicious and healthy dinner every time.
Why This Maple Dijon Glazed Salmon Recipe Is the Best
The Flavor Secret: This recipe’s magic lies in its balanced maple Dijon glaze. It strikes that perfect note between sweet and savory, with the Dijon mustard providing a sharp, acidic counterpoint to the maple’s warmth, and just a hint of garlic for depth. This isn’t just a simple glaze; it’s a meticulously crafted coating that caramelizes beautifully on the salmon, infusing it with layers of flavor I learned to appreciate during my sauce-making days in Paris. It transforms plain salmon into something extraordinary.
Perfected Texture: Achieving perfectly cooked salmon alongside tender, caramelized oven-roasted carrots and crisp herb-infused potatoes on one sheet pan requires a specific technique: a staggered cooking time. By starting the vegetables first, they get a head start in the hot oven, ensuring they’re tender and browned just as the salmon finishes cooking. This method guarantees each component reaches its ideal texture – flaky salmon, tender-crisp carrots, and rustic, flavorful potatoes – without compromise.
Foolproof & Fast: As a busy professional in NYC, I champion recipes that deliver maximum flavor with minimum effort. This maple Dijon glazed salmon dinner is incredibly forgiving and quick to prepare, perfect for busy weeknights. The use of a single sheet pan not only simplifies cleanup but also allows everything to cook efficiently. I’ve designed the steps to be intuitive and precise, making it accessible for home cooks of all skill levels to create a healthy, satisfying, and impressive meal.
Maple Dijon Glazed Salmon Ingredients
Cooking should be an adventure, and it starts with quality ingredients. I love sourcing my produce from the Union Square Greenmarket here in NYC, but any good local grocery store will have what you need. Think fresh, vibrant, and aromatic!
Ingredients List
- For the Salmon:
- 2 salmon fillets (6 oz each)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- For the Maple Dijon Glaze:
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 clove garlic, minced
- For the Oven-Roasted Carrots:
- 4 medium carrots, peeled and cut into sticks
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- For the Herb-Infused Potatoes:
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Ingredient Spotlight
Salmon Fillets: For the best maple Dijon glazed salmon, always choose fresh, vibrant-looking fillets, preferably wild-caught for superior flavor and texture. Look for bright orange-pink flesh with no dull spots or strong fishy odor. I often find beautiful Alaskan salmon at my local fishmonger. Aim for fillets roughly an inch thick, as they cook more evenly. If fresh isn’t available, high-quality frozen salmon, thawed properly in the refrigerator overnight, works wonderfully. Haddock or cod can be a good substitute, but adjust cooking times as they are leaner and cook faster.
Pure Maple Syrup: This is the backbone of our glaze, providing natural sweetness and a complex, woodsy flavor profile that imitation syrups simply can’t match. Grade A dark or amber maple syrup will give the best flavor for this maple Dijon glazed salmon. Look for “pure maple syrup” on the label – nothing else. It’s an essential part of replicating that classic sweet-and-savory combination. If you don’t have maple syrup, you can use honey as a direct substitute, though the final flavor will be slightly different, a bit sweeter and less earthy.
Dijon Mustard: A key player in the glaze, Dijon mustard adds a lovely tangy, slightly spicy, and emulsifying element. Its smooth texture creates a beautiful consistency for the glaze. I recommend a good quality, original Dijon mustard; my French training insists on it! Don’t substitute with yellow mustard, as its flavor profile is too vinegary and lacks the subtle complexity needed here. If you’re out of traditional Dijon, a good stone-ground mustard can work in a pinch, but be aware of the coarser texture.
Baby Potatoes: I love baby potatoes for their creamy texture and how easily they roast to perfection without needing to be peeled. Look for varieties like Yukon Gold or red baby potatoes. They hold their shape well and provide a rustic, hearty component to the dish. When selecting, check for firm, unblemished potatoes. Larger potatoes can be cut into smaller, more uniform pieces to ensure even cooking. As a substitute, small new potatoes or even quartered larger Yukon Golds would work; just ensure all pieces are roughly the same size.
Dried Rosemary & Thyme: These classic herbs infuse the potatoes with an aromatic, earthy flavor that complements the richness of the salmon. Ensure your dried herbs are relatively fresh, as older herbs lose their potency. Store them in a cool, dark place for maximum shelf life. If you have fresh rosemary and thyme, even better! Use about 1 tablespoon of finely chopped fresh herbs for every teaspoon of dried. You could also experiment with other woody herbs like oregano or a touch of marjoram for a slightly different, but still delicious, aromatic profile.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Salmon Fillets | Cod, Halibut, or Chicken Breast | Lighter flavor, less rich. Adjust cooking times based on thickness (chicken will take longer). |
| Pure Maple Syrup | Honey | Sweeter, less earthy flavor. Consistency may be slightly thicker. |
| Dijon Mustard | Stone-Ground Mustard | Similar tang, but with a coarser texture. Yellow mustard is not recommended. |
| Baby Potatoes | Quartered Yukon Gold or Red Potatoes | Similar creamy texture, ensure uniform sizing for even roasting. |
| Dried Rosemary & Thyme | Fresh Rosemary & Thyme (1 tbsp R, 1 tbsp T) | More potent, brighter herb flavor. |
How to Make Maple Dijon Glazed Salmon — Step-by-Step
You’ll be amazed at how easily this delicious and healthy dinner comes together with just a few simple steps.
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). This ensures a hot oven for proper roasting, crucial for achieving caramelized vegetables and perfectly cooked salmon. Line a large baking sheet with parchment paper. This simple step is your best friend for easy cleanup, especially with the sticky maple Dijon glaze!
💡 Sara’s Pro Tip: Using parchment paper not only makes cleanup a breeze but also prevents your vegetables and salmon from sticking, allowing for even browning and crisp edges without tearing. It’s a non-negotiable for sheet pan meals!
Step 2: Prepare the Vegetables
In a large bowl, toss the carrot sticks with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper until evenly coated. In a separate bowl, toss the halved baby potatoes with 2 tbsp olive oil, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Ensure all surfaces of the vegetables are lightly coated with oil and seasoning.
Step 3: Roast the Vegetables
Spread the seasoned carrots and potatoes in a single layer on the prepared baking sheet. It’s important not to overcrowd the pan, as this can steam the vegetables instead of roasting them. Roast for 20-25 minutes, or until the vegetables are tender-crisp and starting to brown at the edges. This head start ensures they are perfectly cooked when the salmon is added.
⚠️ Common Mistake to Avoid: Overcrowding the baking sheet. If your vegetables are too close together, they’ll steam instead of roast, leading to mushy textures instead of beautiful caramelization. Use two baking sheets if necessary to ensure ample space.
Step 4: Make the Glaze
While the vegetables are roasting, whisk together 2 tbsp pure maple syrup, 1 tbsp Dijon mustard, 1 tbsp soy sauce, and 1 minced clove garlic in a small bowl until well combined. This is your luscious maple Dijon glaze that will infuse the salmon with incredible flavor.
Step 5: Prepare the Salmon
Pat the salmon fillets thoroughly dry with paper towels. This step is crucial for achieving a beautiful sear and allowing the maple Dijon glaze to adhere properly. Season both sides of the fillets with 1/2 tsp salt and 1/4 tsp pepper.
💡 Sara’s Pro Tip: Always pat salmon dry! Excess moisture on the surface of the fish creates steam, which prevents it from searing properly. A dry surface means better browning and a more appealing finish for your maple Dijon glazed salmon.
Step 6: Cook the Salmon
After the vegetables have roasted for 20-25 minutes, carefully push them to the sides of the baking pan, creating space in the center. Add 1 tbsp olive oil to the newly cleared center space. Place the seasoned salmon fillets skin-side down (if they have skin) directly onto the oiled surface. Brush the tops of the salmon generously with half of the prepared maple Dijon glaze.
Step 7: Finish Cooking
Return the baking sheet to the oven and bake for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact time will depend on the thickness of your fillets. Halfway through this final cooking time (around the 6-7 minute mark), brush the salmon with the remaining maple Dijon glaze to build up that beautiful, glossy coating.
Step 8: Serve Immediately
Once the salmon is perfectly cooked and the vegetables are tender with browned edges, remove the baking sheet from the oven. Serve the maple Dijon glazed salmon immediately alongside the roasted carrots and herb-infused potatoes. Garnish with fresh parsley or chives if desired for an extra touch of freshness and color.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Oven Preheat & Pan Line | 5-10 mins (preheat) | Oven at 400°F (200°C), parchment paper smooth. |
| 2 | Prepare Vegetables | 5-7 mins | Carrots and potatoes evenly coated with oil and herbs. |
| 3 | Initial Vegetable Roast | 20-25 mins | Veggies tender, edges starting to brown/caramelize. |
| 4 | Make Maple Dijon Glaze | 2-3 mins | Glaze smooth and well combined. |
| 5 | Prepare Salmon | 1-2 mins | Salmon fillets thoroughly patted dry, seasoned. |
| 6 | Add and Glaze Salmon | 1 min | Salmon placed on hot pan, brushed with half glaze. |
| 7 | Finish Cooking (Salmon & Veg) | 12-15 mins | Salmon flakes easily, internal temp 145°F, glaze caramelized. |
| 8 | Serve | Immediate | Glistening salmon, tender-crisp vegetables on plate. |
Serving & Presentation
Serving this maple Dijon glazed salmon with oven-roasted carrots and herb-infused potatoes is where you bring the whole culinary story together. I like to plate it simply but elegantly, reminiscent of the refined dishes I learned in Paris, but with a rustic charm akin to my Moroccan roots. Arrange the glistening salmon fillet slightly off-center, allowing the vibrant colors of the roasted carrots and golden potatoes to frame it beautifully. A sprinkle of fresh chopped parsley or chives, perhaps even some dill, adds a pop of green and a fresh, aromatic finish that lifts the dish.
For an extra touch, I often prepare a light, refreshing green salad with a simple vinaigrette – something like mixed greens with cherry tomatoes and a lemon-herb dressing. This provides a lovely textural contrast and a bright, acidic counterpoint to the rich salmon and savory vegetables. Sometimes, I’ll even whip up a quick yogurt or sour cream-based sauce with fresh dill and a squeeze of lemon to drizzle over the salmon; it’s a refreshing addition that surprisingly pairs well with the maple Dijon glaze.
The beauty of this meal is its completeness; it’s a balanced plate on its own. However, if you’re feeling a bit more adventurous, consider a side of couscous, a nod to my Moroccan heritage, or a warm, crusty baguette for soaking up any extra glaze or olive oil from the pan. The key is to enjoy the simplicity and robust flavors this easy salmon dinner offers, knowing you’ve created something truly delicious and healthful in your own kitchen.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Simple Green Salad, Quinoa Salad, Steamed Asparagus | Adds freshness, contrasting textures, and vibrant color without overpowering the main dish. |
| Sauce / Dip | Lemon Dill Yogurt Sauce, Tzatziki, Sour Cream with Chives | Provides a cool, creamy, and slightly tangy counterpoint to the sweet-savory glaze. |
| Beverage | Dry White Wine (Sauvignon Blanc), Sparkling Water with Lemon, Iced Green Tea | Cleanses the palate and complements the richness of the salmon and glaze. |
| Garnish | Fresh Parsley, Chives, Lemon Wedges, Toasted Sesame Seeds | Adds a final touch of color, herbaceous notes, and a hint of acidity for brightness. |
Make-Ahead, Storage & Reheating
Living in the hustle and bustle of NYC, I’ve mastered the art of meal prepping without sacrificing flavor. This maple Dijon glazed salmon dinner is fantastic for making ahead, ensuring you have a healthy, gourmet-level meal ready to go even on your busiest days. It’s perfect for quick lunches or dinners throughout the week.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container | Up to 3 days | Reheat gently in oven (300°F for 10-15 min) or microwave (short bursts). |
| Freezer | Freezer-safe bag/container | Up to 1 month | Not recommended for best texture of salmon and potatoes, but possible. |
| Make-Ahead | Separate components if desired | Glaze made in advance (4-5 days) | Prep vegetables ahead, store seasoned. Salmon cooked fresh for best results. |
For the best results, I generally don’t recommend freezing cooked salmon and potatoes, as their textures can become a bit mushy upon thawing and reheating. However, if you do choose to freeze, ensure it’s in an airtight container to minimize freezer burn, and reheat from frozen in a low oven (around 300°F) until just warmed through. My preferred method for enjoying leftovers from this maple Dijon glazed salmon dinner is a gentle reheat in a conventional oven, covered with foil, until just warm. This prevents the salmon from drying out and keeps the vegetables from becoming overcooked. A quick microwave zap in short bursts also works for speed, though it might not retain the crispness of the potatoes as well.
Variations & Easy Swaps
Part of the joy of cooking, both in my mother’s kitchen and in a professional one, is the freedom to adapt. This maple Dijon glazed salmon recipe is wonderfully versatile, allowing for easy swaps and creative variations to suit your taste or what you have on hand. Don’t be afraid to experiment!
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Spicy Moroccan Twist | Add Harissa to glaze, cumin/paprika to potatoes | Those who love a little heat and North African flavors. | Minimal, just adding a few spices. |
| Dairy-Free Dill Sauce | Serve a dairy-free cream sauce alongside. | Dietary restrictions, or a fresher flavor profile. | Minimal, requires separate, simple prep. |
| Seasonal Vegetable Swap | Broccoli, green beans, bell peppers in place of carrots. | Utilizing fresh, in-season produce from the market. | Minimal, pay attention to different cooking times. |
Spicy Moroccan Twist
To give this maple Dijon glazed salmon a kick, inspired by the vibrant flavors of Morocco, add 1/2 to 1 teaspoon of harissa paste to your maple Dijon glaze. For the herb-infused potatoes, swap out some of the rosemary and thyme for a pinch of ground cumin and smoked paprika. This introduces a wonderful warmth and depth that complements the sweetness of the maple beautifully, taking you on an instant culinary journey.
Dairy-Free Dill Sauce Variation
If you’re looking for a dairy-free option or just a different textural element, swap the cream for a rich cashew cream or a quality plant-based sour cream. Blend it with fresh dill, a squeeze of lemon juice, and a touch of salt and pepper. This creates a refreshing, creamy counterpoint to the savory salmon and will work perfectly with the herb-infused potatoes, a pairing I tested during my time perfecting light, seasonal dishes.
Seasonal Vegetable Swap
While carrots are classic, don’t hesitate to use other seasonal vegetables for the “oven roasted carrots” component. Broccoli florets, trimmed green beans, or colorful bell pepper strips make excellent substitutes or additions. Adjust their cooking times as needed; smaller or more tender vegetables might only need 15-20 minutes, added to the pan after the potatoes have had a head start. I often swap in asparagus or zucchini when they’re fresh at my NYC farmers market.
How long does it take to bake maple Dijon glazed salmon in the oven?
Baking maple Dijon glazed salmon in the oven typically takes about 12-15 minutes at 400°F (200°C) after the vegetables have had a head start. This timing is for salmon fillets that are roughly 1 inch thick. You’ll know it’s perfectly cooked when the salmon flakes easily with a fork and reaches an internal temperature of 145°F. Remember, ovens can vary, so always trust your eyes and a meat thermometer for the best results to avoid overcooking and ensure a juicy, tender fillet.
Can I substitute honey for maple syrup in the salmon glaze?
Absolutely, you can substitute honey for maple syrup in the maple Dijon glaze. The recipe will still be delicious! However, be aware that the flavor profile will shift slightly. Honey tends to be a bit sweeter and has a different floral note compared to the earthy, somewhat complex sweetness of pure maple syrup. It will still provide a lovely stickiness and shine to the salmon, just with a nuanced difference. My French training taught me to appreciate subtle changes like this, and it can be a great way to personalize a dish.
What herbs work best for the potatoes in this recipe?
For these herb-infused potatoes, I find that a combination of dried rosemary and dried thyme works exceptionally well. Their woody, aromatic notes complement the earthy potatoes perfectly and stand up to the roasting process. If you prefer fresh herbs, use about 1 tablespoon of finely chopped fresh rosemary and 1 tablespoon of finely chopped fresh thyme for every teaspoon of dried. Other robust herbs like oregano or a hint of marjoram could also be lovely if you’re looking to experiment with slight variations.
What should I serve with maple Dijon glazed salmon and roasted vegetables?
This maple Dijon glazed salmon with oven-roasted carrots and herb-infused potatoes is quite a complete meal on its own! However, to enhance the dining experience, I often suggest a simple, crisp green salad with a light vinaigrette to add freshness and a contrasting texture. A side of fluffy couscous is also a wonderful complement, nodding to my Moroccan heritage. If you want to get creative, a homemade lemon-dill yogurt sauce drizzled over the salmon adds a touch of refreshing creaminess. A glass of crisp Sauvignon Blanc or sparkling water with lemon also pairs beautifully.
Can I prepare any components of this maple Dijon glazed salmon dinner ahead of time?
Yes, absolutely! As a busy chef, I rely on smart meal prep. You can whisk together the maple Dijon glaze up to 4-5 days in advance and store it in an airtight container in the refrigerator. The vegetables can also be prepped: wash, peel, and cut the carrots and potatoes, then store them in separate airtight containers in the fridge for up to 2 days. Toss them with oil and seasonings just before roasting. This strategy cuts down on active cooking time immensely, making this an even easier salmon dinner on a busy weeknight.
How to achieve crispy potatoes for this oven-roasted dish?
To get delightfully crispy herb-infused potatoes, there are a few tricks I use. First, ensure your potato pieces are all roughly the same size for even cooking. Second, and crucially, don’t overcrowd the baking sheet. Spacing them out allows for proper air circulation, which promotes browning and crispness. If your pan is too full, they’ll steam. Lastly, for an even crispier result, you can parboil the halved potatoes for 5-7 minutes before tossing them with oil and herbs and roasting. This pre-cook melts the starchy interior, yielding a fluffy inside and a super crispy exterior.
What kind of salmon is best for this maple Dijon glazed salmon recipe?
For the best maple Dijon glazed salmon, I always recommend using high-quality salmon fillets, preferably wild-caught Sockeye or Atlantic salmon if available. Sockeye offers a firmer texture and richer flavor, while Atlantic can be more buttery. Opt for fillets that are about 1 inch thick, as they cook more evenly alongside the vegetables. Look for bright, vibrant flesh with no discoloration and a fresh, ocean-like scent, not overly fishy. If using skin-on fillets, placing them skin-side down helps achieve a crispier skin which I absolutely adore!
Share Your Version!
I poured my heart into perfecting this Maple Dijon Glazed Salmon with Oven-Roasted Carrots & Herb-Infused Potatoes, and I can’t wait to hear how it turns out for you! Your feedback truly means the world to me. Did you love the sweet and savory maple Dijon glaze? Were your herb-infused potatoes perfectly crispy? I thrive on your creativity and culinary adventures!
Please leave a star rating and a comment below to let me know your thoughts. And if you snap a photo of your beautiful creation, share it on Instagram or Pinterest and tag @cheerychop – I love seeing your culinary masterpieces in action! What’s your go-to trick for perfectly roasted vegetables?
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡
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Maple Dijon Glazed Salmon with Oven-Roasted Carrots & Herb-Infused Potatoes
A delicious and healthy dinner featuring salmon with a sweet and tangy maple Dijon glaze, served alongside roasted carrots and flavorful herb potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 1x
- Method: Main Course
- Cuisine: American
Ingredients
- For the Salmon:
- 2 salmon fillets (6 oz each)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- For the Maple Dijon Glaze:
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 clove garlic, minced
- For the Oven-Roasted Carrots:
- 4 medium carrots, peeled and cut into sticks
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- For the Herb-Infused Potatoes:
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, toss the carrot sticks with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. In another bowl, toss the halved baby potatoes with 2 tbsp olive oil, rosemary, thyme, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.
- Roast the vegetables: Spread the carrots and potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, until vegetables are tender and starting to brown.
- Make the glaze: While vegetables roast, whisk together the maple syrup, Dijon mustard, soy sauce, and minced garlic in a small bowl.
- Prepare the salmon: Pat salmon fillets dry and season both sides with 1/2 tsp salt and 1/4 tsp pepper.
- Cook the salmon: After vegetables have roasted for 20-25 minutes, push them to the sides of the pan. Add 1 tbsp olive oil to the center. Place salmon fillets skin-side down in the center. Brush the tops generously with the maple Dijon glaze.
- Finish cooking: Return the pan to the oven and bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork. Brush with remaining glaze halfway through cooking.
- Serve immediately with the roasted carrots and potatoes.
Notes
For crispier potatoes, parboil them for 5-7 minutes before tossing with oil and herbs. You can substitute honey for the maple syrup if needed.
Nutrition
- Calories: 620
- Sugar: 18g
- Fat: 28g
- Carbohydrates: 52g
- Protein: 42g
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