Mustard Maple Salmon with Roasted Vegetables

Recipe by Bruce Bush, Bushes Bunches Farm, Palmer, AlaskaCourse: MainCuisine: American


Prep time


Cooking time



  • Vegetables
  • 4 to 6 Alaska Grown peanut potatoes (about 4 oz), washed and cut into pieces

  • 2 medium Alaska Grown zucchini, thick-sliced

  • 2 medium Alaska Grown yellow carrots, peeled and sliced

  • 2 medium Alaska Grown orange carrots, peeled and sliced

  • 1 Alaska Grown kohlrabi (about 8 oz), peeled and cubed

  • 2 tbsp olive oil

  • 1 tsp salt

  • 1 tsp garlic powder

  • 1/2 to 1 tsp pepper

  • Salmon
  • 2 tbsp olive oil

  • 2 tbsp maple syrup

  • 2 tbsp Dijon-style mustard

  • 1 tbsp poultry seasoning

  • 2 garlic cloves, minced

  • 4 Alaska salmon fillets (6 oz each), fresh, frozen or thawed


  • Vegetables
  • Preheat oven to 450°F. Place cut vegetables in a large zip-top bag; add oil, salt, garlic powder and pepper. Seal bag; turn bag over several times to coat. Spread vegetables evenly onto a large baking sheet. Roast in oven for 15 minutes.
  • Salmon
  • While vegetables are roasting, whisk olive oil, maple syrup, mustard, poultry seasoning and garlic in a small bowl.
  • If using frozen Alaska salmon, rinse fillets under cold running water to remove any ice glaze. Pat dry with paper towels. Coat salmon with mustard-maple mixture.
  • Remove baking sheet from oven; turn vegetables over with spatula, then move vegetables closer together, making room to add salmon.
  • Place fillets on sheet; return to oven. Cook additional 15 minutes for frozen salmon or 10 to 12 minutes for fresh/thawed, just long enough until salmon is opaque throughout.
  • To serve, portion one-fourth of the vegetables with a salmon fillet.