Maple-Dijon Salmon with Sweet Potatoes, Carrots& Dill

Now that school is in full swing and we are literally not home one night for me to cook dinner, I love these 1 pan meals that are quick and I can prep it all ahead of time. I roasted all the veggies and then adding the fish right when we get home to finish up the dish. It’s a simple fresh taste and we loved the orange squeezed on it as well, it really brightened up the dish.

Maple-Dijon Salmon with Sweet Potatoes, Carrots& Dill

(Adapted from Rachael Ray)

 

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2 tbsp. pure maple syrup
2 tbsp. olive oil, plus more for drizzling
1 tbsp. plus 2 tsp. Dijon mustard
3/4 lb. rainbow carrots, cut on a sharp angle into 1-inch-thick pieces
3/4 lb. very small sweet potatoes, cut on a sharp angle into 1-inch-thick pieces
1 1/2 lb. skinless salmon fillet
2 tbsp. Greek yogurt
1/4 cup small fresh dill sprigs
1 small orange, cut into wedges

Preheat the oven to 400°. In a large bowl, whisk 1 tbsp. maple syrup, 1 tbsp. oil, and 1 tbsp. Dijon; season with salt and pepper.

Toss with the carrots and potatoes. On a large baking sheet lined with parchment paper, arrange the vegetables in a single layer. Roast for 15 minutes.

Rub the fish with the remaining 1 tbsp. oil; season. Remove the baking sheet from the oven. Arrange the vegetables in an even layer on one side of the baking sheet; place the fish on the other side.

Roast until the fish is cooked through, about 10 minutes.

In a small bowl, whisk the yogurt with the remaining 1 tbsp. maple syrup and 2 tsp. Dijon.

Break the fish into large pieces. Divide the vegetables among plates. Top with the fish, yogurt mixture, dill, and a drizzle of oil. Serve with the orange wedges for squeezing.