Sheet Pan Maple-Mustard Salmon with Glazed Carrots


Sheet Pan Recipes

Who is the GENIUS that created sheet pan recipes? An easy and flavorful method to get dinner on the table quickly? Gold medal for YOU!

In a nut shell, sheet pan recipes generally entail preparing handful of ingredients, placing them in a plastic baggie with some marinading flavors and letting them hang out in the fridge until you are ready to eat. Throwing the ingredients onto a sheet pan (a.k.a. cookie sheet) and roasting in the oven for 20-30 minutes.

Voila! Dinner is fricking ready! Home cooked deliciousness with minimal effort! It’s a beautiful thing.



  • 2 Tbs oregano, fresh chopped -or- 1 tsp dried
  • 2 Tbs Dijon mustard
  • 2 Tbs maple syrup
  • 2 Tbs extra-virgin olive oil
  • 1 1/2 lb salmon, fillets
  • 2 lb carrots, peeled and cut into thin strips or rounds
  • 1 onion, sliced thin
  • salt, to taste
  • pepper, to taste



Combine oregano, mustard, maple syrup and olive oil in a small bowl.

Peel and cut carrots and chop the onion. Place in plastic baggie. Add half of the mustard mixture to baggie. Close the baggie and squish it around with your hands to blend the mustard mixture on the carrots and onions.

Add salmon fillets to separate plastic baggie. Add remaining mustard mixture to baggie. Close the baggie and gently spread the mustard mixture on the surface of the salmon with your hands.

Place baggies in the fridge until ready to make.


Preheat oven to 425°F. Line baking sheet with parchment paper.

Add salmon to the pan and spread vegetables around the salmon in an even layer.

Bake for 20-30 minutes or until salmon is done and carrots are tender.

Ingredient Variations

Not a fan of salmon? No problem. Feel free to sub in any other fish (cod, halibut, trout, etc.) shrimp or chicken.

The vegetable options are endless. Grab whatever veggies you have in the fridge. A great opportunity to minimize waste by using the veggies on the verge of going bad. Dense vegetable options that closely resemble the texture of carrots include parsnips, sweet potatoes, butternut squash, asparagus and delicata squash. Less dense vegetable options include yellow squash, zucchini, eggplant and mushrooms. Explore!

In addition, you can also serve this dish over brown or wild rice.

Time Savings

Sheet pan recipes are designed for preparing the ingredients in advance during a less busy time of the week or day. Complete the “Prepare” directions for this recipe ahead of time and let it hang out in the fridge for a day or two.

When you are ready to eat this meal, complete the “Make” directions. Dinner will be on your plate in 20-30 minutes! Can I get a “Hellz, yeah!”?

Didn’t have time to prepare the ingredients ahead of time? No problem. It is legal to prepare and make this recipe all at the same time. If you choose this option, no need to use a baggie with the salmon. You can simply brush half the mustard mixture onto the surface of the salmon. You can utilize the baggie concept with the veggies OR you can mix together the veggies and mustard mixture in a bowl. Your choice.

As much as I support batching recipes…I don’t recommend this for fish. Leftover fish is a “no-go” for me. Just a rule that I have implemented in the kitchen cuz I do not care for the taste of leftover fish nor do I enjoy the waffling of cooked fish hanging out in my fridge. Experiment with this if you wish. But don’t blame me if you do not like the results. 🙂

Cooking Video