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Dinner recipe · from the recipe book

Maple-Dijon Salmon with Sweet Potatoes and Kale

Flaky salmon with a sweet-tangy maple mustard glaze, caramelized sweet potato cubes and crisp-edged kale on one pan.

Maple-Dijon Salmon with Sweet Potatoes and Kale

Ingredients

  • 1¼ lb620 gSalmon filletcut into 4 fillets
  • 4 medium520 gSweet potatoescut into 3/4-inch cubes
  • 7⅔ cups chopped160 gKalestems removed, torn into bite-size pieces
  • 1 medium110 gRed onioncut into wedges
  • 2 tbsp30 gOlive oil
  • 1½ tbsp30 gMaple syrup
  • 1½ tbsp20 gYellow mustard
  • 3 cloves9 gGarlicminced
  • 1½ tbsp20 gLemon juice
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Toss the sweet potato and red onion with two-thirds of the olive oil, the paprika and half the salt and pepper. Spread on the pan and roast 15 minutes.
  3. Meanwhile, stir the maple syrup, mustard, garlic and lemon juice together.
  4. Massage the kale with the remaining olive oil and a pinch of salt.
  5. Push the vegetables to the edges, scatter the kale over them, and set the salmon in the center. Season the salmon with the remaining salt and pepper and brush with the maple glaze.
  6. Roast 10 to 12 minutes, until the salmon flakes easily and reaches 145°F (63°C) in the thickest part and the kale edges are crisp.
  7. Divide the salmon and vegetables among plates and spoon any pan juices over the top.

Contains: Fish.

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Saved in the Every Helping recipe book on October 19, 2026.

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