Maple Mustard Sheet Pan Salmon

Over time the rules of cooking have changed and new food trends have emerged. Often when we look back at our favorite recipes we might consider updating them to include ways to streamline the steps, change ingredients based on availability, consider new food trends and seek healthier choices. Each Friday Ever Ready will post a recipe that offers readers a healthy choice and comment on some current food trends and/or offer some cooking tips. 

Maple Mustard Sheet Pan Salmon

Cook's Notes: 
The discovery of sheet pan dinners is a game changer when you’re wondering what to make for dinner. You can literally take any protein, mix it up with a vegetable and some sauce or seasonings, and voila – dinner is in the oven.
There’s something so simple about all the food laid out on a huge pan, that once you start cooking this way you can easily become addicted. There’s also the fact that you’re not washing multiple pots, pans, and serving pieces. One sheet pan, one spatula, and you’re done. Parchment paper or a silicone pad is optional, but highly recommended.
Having it all cooked at the same time can be challenging. It requires some of the ingredients to go on the tray first as they need to be cooked longer.

Spicy Dijon mustard, maple syrup, and a splash of apple cider vinegar join forces to turn basic salmon fillets into a flavorful dinner. Sweet potatoes or delicata squash cut into 1/4 inch slices can be added to this dish but give them a 15 minutes head start Recipe serves 2 and was adapted from February 2020 cuisineathome.com

Cooking Tip: Look for wild Pacific salmon. It has more complex flavor and is more nutritious than farm-raised. Wild salmon tends to pack more calcium, iron, zinc, and potassium than farmed salmon.
Ingredients:

• 1/4 cup pure maple syrup
• 2 tablespoon each olive oil and Dijon mustard
• 1 tablespoon apple cider vinegar  
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon dried parsley flakes
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 salmon fillets each 6 oz.  
• Optional Parmesan cheese

Directions:

• Whisk together syrup, olive oil, Dijon mustard, vinegar, parsley flakes and thyme. Set aside.
• Preheat oven to 425 degrees and line a baking sheet with parchment paper or a silicone pad.
• Toss broccoli and cauliflower with one half of the syrup mixture and roast 10 minutes. 
• Add fillets and brush with rest of syrup mixture.  Cook fillets until a thermometer registers 125 t0 130 degrees. 
• Grate Parmesan cheese over fillets and roasted vegetables right before serving.