Sheet Pan Dijon Salmon Vegetables (Printable Version)

Salmon fillets glazed with Dijon mustard roast with colorful vegetables for a healthy one-pan meal.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - 2 tablespoons Dijon mustard
03 - 1 tablespoon olive oil
04 - 1 tablespoon lemon juice
05 - 1 teaspoon honey
06 - 1 garlic clove, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Vegetables

09 - 2 cups broccoli florets
10 - 2 cups cherry tomatoes, halved
11 - 1 large red bell pepper, sliced
12 - 1 medium red onion, cut into wedges
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried Italian herbs
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

→ Garnish

17 - Lemon wedges
18 - Fresh parsley, chopped (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - In a small bowl, whisk together Dijon mustard, 1 tablespoon olive oil, lemon juice, honey, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
03 - Spread all vegetables on the sheet pan. Drizzle with 2 tablespoons olive oil, sprinkle with dried Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly and arrange in a single layer, leaving space for salmon.
04 - Nestle salmon fillets among the vegetables, skin side down if applicable. Brush each fillet generously with the prepared Dijon glaze.
05 - Roast in the preheated oven for 20 to 25 minutes, until salmon is opaque and flakes easily with a fork and vegetables are tender with caramelized edges.
06 - Remove from oven and serve immediately with lemon wedges and fresh parsley if desired.

# Expert Hints:

01 -
  • It's genuinely faster than calling for takeout, and tastes better than most places would deliver.
  • One sheet pan means you can actually enjoy your dinner instead of standing at the sink for an hour.
  • The mustard glaze is tangy without being sharp, hitting that perfect balance between sophisticated and approachable.
02 -
  • Don't skip lining the pan or the vegetables will stick to the bottom and you'll lose that beautiful caramelized layer that makes this dish sing.
  • If your salmon keeps sticking to the skin side, your pan wasn't quite hot enough or you're moving it too early, so patience and proper heat are your friends here.
03 -
  • If your salmon is particularly thick, tent it loosely with foil for the first fifteen minutes, then uncover it so the glaze can caramelize properly in the final stretch.
  • Lemon zest sprinkled on top just before serving adds a brightness that makes people ask what your secret ingredient is.
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