Salmon with Maple Dijon Sauce
plus Sweet Potato, Zucchini & Red Onion Jumble
- Fish
- Milk
Looking to spice things up with a new sauce? A mix of sweet maple syrup and tangy Dijon mustard make a deliciously balanced finishing drizzle for juicy seared chicken cutlets. While we’re playing matchmaker, you’ll serve the chicken atop a sweet, earthy jumble of sautéed sweet potatoes, zucchini, and red onion, all in a speedy 20 minutes.
Ingredients
1 unit
Sweet Potatoes
1 unit
Zucchini
1 unit
Red Onion
1 ounce
Vidalia Onion Paste
2 teaspoon
Dijon Mustard
2 tablespoon
Maple Syrup
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice sweet potato into 1⁄2-inch pieces. Place in a large microwave-safe bowl and cover with plastic wrap. Microwave until softened, 5-7 minutes. (You’ll finish the sweet potato in Step 5.)
• Meanwhile, trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch- thick half-moons. Halve, peel, and slice onion into 1⁄2-inch-thick wedges.
• In a small bowl combine Vidalia onion paste, mustard, half the maple syrup, and 2 TBSP water (all the maple syrup and 4 TBSP water for 4 servings). Season with pepper.
• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Lightly season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Remove pan from heat. Add maple Dijon sauce and 1 TBSP butter (2 TBSP for 4 servings), stirring until butter has melted and turning chicken to evenly coat. TIP: If sauce seems too thick, add a splash or two of water.
Swap in salmon* for chicken (no need to pound salmon!). Cook (skin sides down) until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Turn salmon in pan with maple Dijon sauce as instructed.
• While chicken cooks, heat a large drizzle of oil in a second large pan over medium-high heat. Add sweet potato, zucchini, and onion wedges; season with salt and pepper. • Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings).
• Divide vegetable jumble between plates or shallow bowls. Top with chicken. Spoon any remaining maple Dijon sauce from pan over chicken and vegetables. Serve.
Salmon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The maple Dijon sauce elevates the dish, complementing the salmon and vegetable combo beautifully 🍲.
- Ease of prep: Some found sweet potatoes hard despite following directions; consider extending microwave time for softer results.
- Suggestions: Try roasting the vegetables for a delicious alternative to sautéing that pairs well with salmon.
- Portions: A few mentioned wanting more salmon and sweet potatoes; consider adding extra for heartier appetites.
Reviews from our home cooks
This recipe is now my favorite. The vegetable combo is delicious. The sauce just elevates the flavors. And the salmon just mixes in perfectly.
Really loved this one. I decided to roast the veggies and found that a better option with the salmon.
The sauce was very tasty. I don't think I prepared it completely correctly, but it still turned out to be a tasty meal.
This was great tasting and I felt healthier eating it.
This was excellent. We will look for this in the future.
