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4.84 from 12 votes

Sheet Pan Dinner: Maple-Glazed Salmon with Sweet Potatoes and Broccoli

With just 5 ingredients, this Sheet Pan Dinner with Maple Glazed Salmon, Sweet Potatoes and Broccoli is an easy way to serve a healthy meal!
Course Dinner
Cuisine American
Keyword salmon dinner, sheet pan dinner, sheet pan salmon
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 407kcal
Author Blair


  • 2 sweet potatoes peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil plus more for drizzling
  • 12 ounces broccoli florets
  • 4 salmon fillets about 4-6 ounces each
  • ¼ cup maple syrup
  • 2 tablespoons Dijon mustard
  • Salt and pepper


  • Heat oven to 425 degrees F.
  • Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
  • Spread sweet potatoes and broccoli onto prepared pan and drizzle with 2 tablespoons of olive oil, or more as needed to fully coat the vegetables. Toss the vegetables in the oil and season with salt and pepper, to taste.
  • Roast for 10-15 minutes, or until potatoes are just about fork-tender.
  • While potatoes and broccoli are roasting, prepare glaze for salmon. In a small bowl, whisk together maple syrup, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper.
  • Remove vegetables from oven and turn oven setting to BROIL on “high.” Spread broccoli and potatoes to outer edges of sheet pan to make room in the center for the fish.
  • Place salmon in center of tray, leaving at least ½-inch of space in between each fillet so that they cook evenly. Brush glaze on top of each piece of salmon.
  • Broil for 7-10 minutes, or until salmon flakes easily with a fork and top is browned and crispy. Potatoes and broccoli should be roasted and tender as well. The total broiling time will depend on the size and thickness of your fish.


  • Don't forget to line your sheet pan with foil. This makes clean up a breeze!
  • Chop the potatoes into small, bite-size pieces. You want the potatoes to be tender by the end of the cooking time, so it's important to keep the pieces small. Larger chunks require more time in the oven.
  • Leave some space in between each piece of salmon to allow even cooking.
  • Don't want to use sweet potatoes? Substitute with 24 ounces of halved (or quartered) petite red potatoes.
  • Instead of broccoli, try using frozen cut green beans. Add the green beans to the sheet pan at the same time that you add the salmon. They don't require very long to cook.


Serving: 1/4 of the recipe | Calories: 407kcal | Carbohydrates: 32g | Protein: 31g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 213mg | Potassium: 1237mg | Fiber: 4g | Sugar: 16g | Vitamin A: 9810IU | Vitamin C: 77.4mg | Calcium: 103mg | Iron: 2.3mg