Maple Glazed Salmon With Roasted Vegetables
A delightful combination of omega-rich salmon and caramelized roasted vegetables. Finished with a sweet and savory maple-mustard glaze.
Prep
15 min
Cook
25 min
Total
40 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthEveryday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Trigger-aware comfort
Make the meal work for today
Keep spicy extras on the side and adjust the temperature or portion to suit you. The best version is the one you can enjoy comfortably.
Notice: comfort + personal triggers
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
25 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Mixing bowl · Knife and cutting board
Time saver
Leftover roasted vegetables keep beautifully in an airtight container for up to 3 days and make a great addition to a next-day lunch bowl.
Do these three things first
- 1Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
For the Salmon & Vegetables
For the Glaze
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Preheat your oven to 400°F and line…
- 01
Preheat your oven to 400°F and line…
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Tap card to mark done - 02
Cut the sweet potato into 1-inch cubes…
Cut the sweet potato into 1-inch cubes so they roast at the same speed as the Brussels sprouts. Place the vegetables on the baking sheet, drizzle generously with olive oil, season with salt and black pepper, and toss until evenly coated. Spread them out into a single layer.
Look for: evenly coated
Tap card to mark done - 03
Roast the vegetables for 15 minutes to…
Roast the vegetables for 15 minutes to give them a head start.
Allow: 15 minutes
Tap card to mark done - 04
Prepare the glaze in a small bowl
While the vegetables roast, prepare the glaze in a small bowl. Stir together the maple syrup, Dijon mustard, and a pinch of salt. Add the garlic powder.
Tap card to mark done - 05
Remove the baking sheet from the oven…
Remove the baking sheet from the oven and carefully push the vegetables to the edges to make room in the center. Place the salmon fillets in the open space and brush them generously with the maple-mustard glaze.
Tap card to mark done - 06
Return the pan to the oven and…
Return the pan to the oven and roast for another 10 to 12 minutes, or until the salmon flakes easily with a fork and the sweet potatoes are fork-tender.
Look for: the salmon flakes easily with a fork and the sweet potatoes are fork-tender
Tap card to mark done
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