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To make Sheet Pan Maple Balsamic Salmon Veggies, you need a mix of fresh ingredients. Here’s what you will gather: - 4 salmon fillets - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup cherry tomatoes - 1 small red onion, sliced - 1/4 cup maple syrup - 1/4 cup balsamic vinegar - 3 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each item plays a role in creating a sweet and tangy dish. The salmon gives protein, while the veggies add color and crunch. Maple syrup adds sweetness that balances the tangy balsamic vinegar. Olive oil keeps everything moist. Garlic enhances flavor and brings it all together. When buying ingredients, look for fresh salmon fillets. They should have a bright color and firm texture. Choose vegetables that look vibrant and crisp. Fresh parsley adds a pop of color and freshness as a garnish. With these ingredients, you can create a healthy meal that looks beautiful and tastes amazing. Enjoy cooking! 1. Preheat oven and prepare baking sheet Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This helps with easy cleanup later. 2. Make the marinade In a small bowl, whisk together: - 1/4 cup maple syrup - 1/4 cup balsamic vinegar - 3 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste This mix brings sweet and tangy flavors to the dish. 3. Prepare the vegetables In a large bowl, combine: - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup cherry tomatoes - 1 small red onion, sliced Drizzle half of the marinade over the veggies. Toss well to coat them evenly. 1. Arrange vegetables and salmon on the baking sheet Spread the veggies on one side of the baking sheet. Leave space for the salmon fillets on the other side. 2. Brush salmon with marinade Place 4 salmon fillets on the sheet. Brush the remaining marinade over the salmon. Ensure each fillet gets a good coating for flavor. 3. Bake and check for doneness Bake in the oven for about 15-20 minutes. The salmon should flake easily with a fork. The veggies should be tender and slightly caramelized. 1. Garnishing with parsley Once out of the oven, sprinkle freshly chopped parsley on top. This adds a nice touch and fresh flavor. 2. Plating options for serving You can serve directly from the sheet pan for a rustic look. Or, plate individual servings on a bed of roasted veggies. Drizzle extra sauce on top for added flavor. To ensure your salmon and veggies cook evenly, cut the veggies into similar sizes. This helps them roast at the same rate. Also, place the salmon fillets on the sheet pan with space between them. This allows hot air to circulate. For checking salmon doneness, use a fork to gently flake the thickest part of the fillet. If it flakes easily and is opaque, it’s done. The salmon should reach an internal temperature of 145°F (63°C). You can adjust the sweetness and acidity to suit your taste. If you want it sweeter, add more maple syrup. For more tang, increase the balsamic vinegar. Try using other ingredients in your marinade. Soy sauce can add depth. You can also use honey instead of maple syrup for a different flavor. Use a heavy-duty baking sheet for best results. A rimmed sheet pan can catch drips and keep your oven clean. For prep, a good cutting board and sharp knife make a big difference. A whisk is ideal for mixing the marinade well. {{image_2}} You can change the veggies to fit your taste. Here are some ideas: - Zucchini: Slice it thin for a tender bite. - Asparagus: Use fresh spears for a crisp texture. - Carrots: Cut them into thin strips for sweetness. For seasonal options, try these: - Butternut squash in fall. - Green beans in spring. - Brussels sprouts in winter. If you prefer not to use salmon, consider these options: - Chicken breast: Cook for about 20-25 minutes. - Tofu: Bake for 15-18 minutes, ensuring it's firm. - Shrimp: Use for a quick cook of just 8-10 minutes. Adjust cooking times based on thickness. Always check each protein for safe cooking temperatures. To make your dish more exciting, add herbs and spices. Here are some suggestions: - Thyme or rosemary: Fresh herbs boost the flavor. - Paprika or cumin: Add for a warm, earthy taste. If you like heat, create a spicy version: - Crushed red pepper: Sprinkle for a kick. - Chili powder: Mix into the marinade for depth. These tweaks make your meal unique and fun! Store any leftovers in an airtight container. Place the container in the fridge. This keeps the salmon and veggies fresh. You can keep them for up to three days. If you want to save leftovers longer, consider freezing them. Use a freezer-safe container or bag. Make sure to remove as much air as possible. This helps prevent freezer burn. To reheat salmon and veggies, the oven is best. Preheat the oven to 350°F (175°C). Place the salmon and veggies on a baking tray. Cover them with foil to keep moisture in. Heat for about 10-15 minutes. This method ensures even heating. You can also use a microwave. Place the food in a microwave-safe dish. Heat in short bursts, checking often. This prevents overcooking. In the fridge, this dish lasts for about three days. If you freeze it, it can last up to three months. When ready to eat, just thaw in the fridge overnight. Then reheat as mentioned. Enjoy your meal without worry! Can I make this dish ahead of time? Yes, you can prepare everything ahead of time. Just cut the veggies and marinate the salmon. Store them in the fridge for up to 24 hours. When ready, bake them as directed. How do I know when the salmon is fully cooked? Salmon is done when it flakes easily with a fork. It should reach an internal temperature of 145°F (63°C). Use a meat thermometer for best results. What’s the best way to cut the vegetables for baking? Cut the broccoli into small florets for even cooking. Slice the bell pepper and onion into thin strips. The cherry tomatoes can remain whole for a nice burst of flavor. Caloric content per serving Each serving has about 350 calories. This includes salmon and veggies, making it a healthy meal. Nutritional benefits of the ingredients Salmon is rich in omega-3 fatty acids. Broccoli adds fiber and vitamins C and K. Cherry tomatoes are high in antioxidants, and red onions provide anti-inflammatory benefits. This dish is both tasty and healthy. Can I use store-bought marinade? Yes, you can use a store-bought balsamic marinade. Just adjust the amount based on your taste. It saves time and still tastes great. What to serve with Sheet Pan Maple Balsamic Salmon Veggies? This dish pairs well with rice or quinoa. A simple green salad also works nicely. For a heartier meal, try crusty bread to soak up the sauce. This blog post covered how to make Sheet Pan Maple Balsamic Salmon with Vegetables. You learned about the key ingredients, the step-by-step cooking process, and useful tips. I also shared flavor variations and storage methods to keep your dish fresh. Remember, cooking should be fun and adaptable. Feel free to experiment with different veggies and proteins. With practice, you’ll impress your family and friends. Enjoy this easy recipe and make it your own!

Sheet Pan Maple Balsamic Salmon Veggies

Elevate your dinner game with this Sweet & Savory Sheet Pan Maple Balsamic Salmon with Veggies recipe! In just 30 minutes, you can enjoy tender salmon fillets paired with vibrant veggies tossed in a delicious maple-balsamic marinade. Perfect for busy weeknights or impressing guests, this one-pan meal is as easy as it is flavorful. Click through to explore the full recipe and bring this delightful dish to your table tonight!
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Ingredients
  

4 salmon fillets

2 cups broccoli florets

1 red bell pepper, sliced

1 cup cherry tomatoes

1 small red onion, sliced

1/4 cup maple syrup

1/4 cup balsamic vinegar

3 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, whisk together the maple syrup, balsamic vinegar, olive oil, minced garlic, salt, and pepper to create a marinade.

      In a large bowl, combine the broccoli, red bell pepper, cherry tomatoes, and red onion. Drizzle half of the marinade over the vegetables and toss to coat evenly.

        Arrange the veggies on one side of the prepared baking sheet, leaving space for the salmon on the other side.

          Place the salmon fillets on the other side of the baking sheet and brush the remaining marinade over the fillets, ensuring they are coated well.

            Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the veggies are tender and slightly caramelized.

              Remove from the oven and garnish with freshly chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a rustic look or plate individual servings on a bed of the roasted veggies with an extra drizzle of the remaining sauce for added flavor.