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A perfectly baked salmon fillet with a rich maple dijon glaze

Classic Maple Dijon Glazed Baked Salmon with Three Sides

This impressive meal features tender salmon glazed with maple Dijon, served with roasted asparagus, fluffy quinoa with almonds and cranberries, and a fresh green salad.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 650 kcal

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Small bowl
  • Saucepan
  • Skillet

Ingredients
  

For the Maple Dijon Glazed Baked Salmon:

  • 4 (6-ounce) salmon fillets skin on or off
  • 3 tablespoons maple syrup pure maple, not pancake syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 0.5 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • Lemon wedges for serving (optional)
  • Fresh parsley or chives chopped, for garnish (optional)

For the Roasted Asparagus with Lemon & Parmesan (Side 1):

  • 1 bunch asparagus woody ends trimmed
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 0.5 lemon juiced
  • 2 tablespoons grated Parmesan cheese

For the Quinoa with Toasted Almonds & Cranberries (Side 2):

  • 1 cup quinoa rinsed
  • 2 cups vegetable broth or water
  • 0.25 cup slivered almonds toasted
  • 0.25 cup dried cranberries
  • 1 tablespoon fresh parsley chopped (optional)

For the Simple Mixed Green Salad with Balsamic Vinaigrette (Side 3):

  • 5 ounces mixed salad greens
  • 0.25 cup cherry tomatoes halved
  • 0.25 cucumber diced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard optional, for emulsion
  • Salt and black pepper to taste

Instructions
 

Part 1: Maple Dijon Glazed Baked Salmon

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Pat salmon fillets dry and season lightly with salt and pepper.
  • Whisk together maple syrup, Dijon mustard, olive oil, minced garlic, and dried thyme in a small bowl to create the glaze.
  • Place salmon on the baking sheet, brush with half the glaze, and bake for 12-18 minutes until cooked through.
  • For extra flavor and shine, brush the remaining glaze over the salmon during the last 5 minutes of baking.

Part 2: Roasted Asparagus with Lemon & Parmesan

  • Toss trimmed asparagus with olive oil, salt, and pepper on a baking sheet or in a bowl.
  • Roast asparagus alongside the salmon for 10-15 minutes, or until tender-crisp.
  • Transfer asparagus to a platter, squeeze fresh lemon juice over it, and sprinkle with Parmesan cheese.

Part 3: Quinoa with Toasted Almonds & Cranberries

  • Combine rinsed quinoa and broth/water in a saucepan, bring to a boil, then simmer covered for 15 minutes until liquid is absorbed; let stand 5 minutes untouched.
  • Toast slivered almonds in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring frequently.
  • Fluff quinoa with a fork, then stir in toasted almonds and dried cranberries; fold in fresh parsley if desired.

Part 4: Simple Mixed Green Salad with Balsamic Vinaigrette

  • Whisk together olive oil, balsamic vinegar, Dijon mustard (optional), salt, and pepper in a small bowl until emulsified.
  • Combine mixed greens, cherry tomatoes, and diced cucumber in a large bowl.
  • Drizzle vinaigrette over the salad just before serving and toss gently to coat.

Notes

For best results, use pure maple syrup. Adjust baking times based on the thickness of your salmon fillets and your preferred level of doneness. You can toast extra almonds and cranberries for a snack or other recipes.