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Maple Dijon Salmon Sweet Potatoes: Quick Dinner

Mustard Glazed Fish with Roasted Root Veggies

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 4 fillets Salmon fillets Skinless preferred, about 6 oz each
  • 2 medium Sweet potatoes Cubed
  • 2 tbsp Grainy Dijon mustard For the glaze
  • 3 tbsp Maple syrup For the glaze
  • 2 tbsp Olive oil Divided
  • 1/2 tsp Salt For seasoning
  • 1/2 tsp Paprika For seasoning
  • 1/4 tsp Black pepper For seasoning
  • 1 tsp Garlic powder For the glaze
  • 1 tbsp Soy sauce For the glaze
  • 1/4 cup Sour cream For the creamy sauce
  • 1 tbsp Mayo For the creamy sauce
  • 1 tbsp Lemon juice For the creamy sauce
  • 1 tsp Dill For the creamy sauce
  • 2 tbsp Pine nuts Toasted
  • 1 tbsp Fresh parsley Chopped

Instructions
 

  • Preheat oven to 400F. Toss the sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp paprika, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes.
  • In a small bowl, whisk together the maple syrup, grainy Dijon mustard, soy sauce, and garlic powder to create the glaze.
  • Place the salmon fillets on a separate lined baking pan. Brush generously with the glaze.
  • Bake the fish for 12-15 minutes until it flakes easily with a fork.
  • In another bowl, mix the sour cream, mayo, lemon juice, and dill to form the creamy white sauce.
  • Serve the glazed fish alongside the roasted sweet potatoes. Drizzle with the creamy white sauce and top with toasted pine nuts and chopped fresh parsley.