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Flavorful Maple Dijon Glazed Salmon Recipe with Easy Roasted Butternut Squash

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A simple and satisfying weeknight meal featuring salmon glazed with a sweet and tangy maple Dijon sauce, roasted alongside tender butternut squash cubes.

Ingredients

Scale
  • 3 tablespoons pure maple syrup (Grade A preferred)
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1 tablespoon fresh lemon juice
  • Pinch of salt and freshly ground black pepper
  • 4 salmon fillets, about 6 ounces (170 grams) each, skin-on or skinless
  • Olive oil or avocado oil (for roasting and optional drizzle)
  • 3 cups butternut squash, peeled, seeded, and cut into 1-inch cubes (about 450 grams)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of dried thyme or rosemary (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easier cleanup.
  2. Prepare the butternut squash by peeling, seeding, and cutting into 1-inch cubes (about 3 cups). Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of dried thyme or rosemary if desired. Spread in a single layer on one side of the baking sheet.
  3. In a small bowl, whisk together 3 tablespoons pure maple syrup, 2 tablespoons Dijon mustard, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika (optional), 1 tablespoon fresh lemon juice, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
  4. Pat the salmon fillets dry with paper towels. Lightly oil them with olive oil and season with salt and pepper. Place them skin-side down on the other side of the baking sheet, leaving space between fillets and squash.
  5. Using a pastry brush or spoon, spread the maple Dijon glaze generously over the top of each salmon fillet.
  6. Roast in the oven for 18-20 minutes until the butternut squash is fork-tender with slightly crisp edges and the salmon flakes easily with a fork. For less cooked salmon, check at 15 minutes.
  7. Optional: For extra caramelization, broil for the last 2 minutes, watching closely to avoid burning.
  8. Serve immediately with a squeeze of fresh lemon juice over the salmon and squash.

Notes

Pat salmon dry before glazing to help the glaze stick and caramelize better. Space salmon and squash apart on the baking sheet for even roasting. Start checking salmon at 15 minutes to avoid overcooking. The glaze can be made ahead and stored in the fridge for up to 3 days. For a spicy twist, add cayenne pepper or hot sauce to the glaze.

Nutrition

Keywords: maple Dijon salmon, glazed salmon, roasted butternut squash, easy salmon recipe, weeknight dinner, healthy salmon, gluten-free salmon

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