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)
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.
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.