Baked Maple Dijon Salmon With Green Beans
By Beth Kaminski ·
This baked maple Dijon salmon pairs a tangy-sweet glaze with green beans that roast on the same pan. The beans get a short head start so they finish alongside the fish. Add rice or roasted potatoes if you want a heartier dinner.
A Sheet Pan Dinner With Balanced Timing
Salmon and green beans make a practical pairing, but they do not need exactly the same amount of oven time. Giving the beans a head start lets their edges brown without leaving the salmon in the oven too long. A large, rimmed sheet pan also gives moisture room to escape, helping the vegetables roast rather than steam.
The glaze uses maple syrup for sweetness, Dijon mustard for tang, and lemon juice to keep it bright. Olive oil helps it spread over the fish. Use pure maple syrup rather than pancake syrup, which has a different flavor and can vary considerably in thickness.
Ingredient Swaps and Serving Ideas
- Salmon: Skin-on and skinless fillets both work. Choose pieces of similar thickness so they cook at about the same rate. Center-cut portions are particularly convenient.
- Mustard: Smooth Dijon gives an even coating. Whole-grain Dijon also works and leaves visible mustard seeds across the fish.
- Green beans: Regular fresh green beans hold up well to the head start. Very thin haricots verts need less roasting time; give them only 5 minutes before adding the salmon.
- On the side: Serve with brown rice, couscous, or crusty bread. Keep additional sauces light so the maple mustard glaze remains the main seasoning.
Make-Ahead and Leftover Tips
Trim and dry the beans up to two days ahead. Mix the glaze up to two days ahead and refrigerate it separately from the raw fish. Stir it again before using. For the best texture, glaze the salmon just before baking rather than leaving it in the acidic mixture overnight.
Refrigerate cooked salmon and beans in a covered container within two hours, and use within three days. Reheat in a covered baking dish at 300°F until the salmon reaches 165°F, checking early to avoid unnecessary drying. Leftover salmon also works cold over a green salad.
Frequently Asked Questions
Can I use frozen salmon?
Yes, but thaw it completely in the refrigerator first. Pat it thoroughly dry so the glaze coats the surface instead of sliding off into excess water.
How do I know when the salmon is done?
Check the thickest part with an instant-read thermometer. It should reach 145°F. Thickness matters more than weight, so begin checking thinner portions before thicker ones.
What if the beans need more time?
Transfer the cooked salmon to a plate and return the beans to the oven for a few minutes. This is better than overcooking the fish while waiting for the vegetables.
Can I double the recipe?
Use two sheet pans rather than crowding one. Rotate the pans between oven racks during cooking, and check each salmon portion individually for doneness.
Recipe
Baked Maple Dijon Salmon With Green Beans
By Beth Kaminski · American
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 lb fresh green beans, trimmed and thoroughly dried
- 2 tbsp olive oil, divided
- ¾ tsp fine salt, divided
- ½ tsp ground black pepper, divided
- 3 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 clove garlic, finely minced
- 4 salmon fillets, about 6 oz each and 1 inch thick
- 1 tbsp chopped fresh parsley
- 4 lemon wedges, for serving
Method
- 1
Heat the oven to 425°F with a rack in the center. Line an 18-by-13-inch rimmed sheet pan with aluminum foil.
- 2
Toss the green beans on the prepared pan with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread them in a single layer.
- 3
Roast the green beans for 10 minutes, until bright green with a few lightly browned spots.
- 4
Whisk the maple syrup, Dijon mustard, lemon juice, garlic, and remaining 1 tablespoon olive oil in a small bowl until combined.
- 5
Move the beans toward the edges of the pan, leaving space in the center. Pat the salmon dry and arrange it skin-side down, or flat-side down if skinless, in the cleared space. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, then spoon the glaze evenly over the tops.
- 6
Return the pan to the oven and bake for 10–15 minutes, until the thickest part of each salmon fillet reaches 145°F and the beans are tender with browned edges. Begin checking the fish at 10 minutes; transfer any finished portions to a plate if the others need longer.
- 7
Sprinkle the salmon and beans with parsley and serve with the lemon wedges.
Serve the salmon and green beans straight from the oven with lemon wedges on the side. A scoop of rice makes good use of any glaze left around the fish.
