Ingredients
For the Salmon
- 6 salmon fillets about 5–6 oz each
- 2 Tbsp Dijon mustard
- 3 Tbsp maple syrup
- 1 Tbsp Mediterranean Olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- salt to taste
- black pepper to taste
For the Bowls
- 3 sweet potatoes medium, peeled and diced
- ½ onion sliced
- 2 cups broccoli
- 2 carrots large, sliced
- 1 Tbsp Mediterranean Olive oil
- salt to taste
- black pepper to taste
- ¼ cup roasted pepitas pumpkin seeds
Greek Yogurt Sauce
- ½ cup Greek yogurt plain
- 1 Tbsp bottled lemon juice
- ½ tsp garlic powder
- 1-2 Tbsp water as needed for consistency
- salt to taste
- black pepper to taste
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
2 Rimmed Sheet Pan For roasting the vegetables
Parchment Paper Put this under the vegetables when you roast them
Whisk For mixing up the sauce
Farberware Mixing Bowls Also for mixing up the sauce
Sharp Chef's Knives For all the cutting that needs to be done
Cutting Boards I love them not only for cutting, but because they are beautiful decorations when not in use
Measuring Spoons You should know what these are for
Method Start Cooking
- Preheat oven to 400°F.
- Toss the sweet potatoes and onions with olive oil, salt, and pepper. Spread on a sheet pan and roast for 15 minutes.
- Add the broccoli and carrots to the pan, drizzle with a little more olive oil, season lightly, and continue roasting another 15–20 minutes, until the vegetables are tender and lightly caramelized.
- While the vegetables roast, whisk together the Dijon mustard, maple syrup, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Brush the glaze generously over the salmon fillets.
- Place the salmon on a separate parchment-lined baking sheet and bake for 10–14 minutes, depending on thickness, until it flakes easily with a fork.
- Stir together all of the yogurt sauce ingredients until smooth.
- Assemble each bowl with roasted sweet potatoes, broccoli, carrots, salmon, and a sprinkle of roasted pepitas. Drizzle with the yogurt sauce and garnish with avocado, cucumber, tomatoes, or parsley if desired.
Nutrition
Video
Notes
I say 425°F in the video. I have made these several times since and settled on 400°F — use 400°F.
The sweet maple glaze balances the richness of the salmon beautifully.
The pepitas add the perfect crunch.
Great for meal prep — the vegetables and sauce hold well for several days.
Mediterranean diet friendly.
Use real maple syrup, not pancake syrup. It matters for the flavor, and it's what keeps this one Mediterranean diet friendly. If you have someone who won't touch salmon, bake a few tilapia fillets alongside with just salt and pepper. Same dinner, no argument. The seasonings on the roasted vegetables are the same ones in the glaze on purpose, so everything in the bowl tastes like it belongs together.
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