Save This Sheet Pan Dijon Salmon with Roasted Vegetables is a vibrant, healthy dinner that proves you don't need a lot of equipment to create a restaurant-quality meal. Featuring flaky salmon fillets glazed with a tangy and slightly sweet Dijon mustard sauce, it is roasted alongside a colorful medley of vegetables for a simple, one-pan meal that is perfect for any night of the week.
Save Whether you are looking for a quick weeknight dinner or a wholesome family meal, this recipe delivers both nutrition and taste. The caramelized cherry tomatoes and tender broccoli complement the savory salmon, making every bite a delight.
Ingredients
- For the Salmon
- 4 salmon fillets (about 170 g / 6 oz each), skin-on or skinless
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Vegetables
- 2 cups broccoli florets
- 2 cups cherry tomatoes, halved
- 1 large red bell pepper, sliced
- 1 medium red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (or herbes de Provence)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- To Serve
- Lemon wedges
- Chopped fresh parsley (optional)
Instructions
- Step 1
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly grease it.
- Step 2
- In a small bowl, whisk together Dijon mustard, olive oil, lemon juice, honey, minced garlic, salt, and black pepper to create the glaze.
- Step 3
- Arrange all vegetables on the sheet pan. Drizzle with 2 tablespoons of olive oil, sprinkle with herbs, salt, and black pepper. Toss to coat and spread into an even layer, leaving space for the salmon.
- Step 4
- Nestle salmon fillets among the vegetables, skin side down if using skin-on. Brush each fillet generously with the prepared Dijon glaze.
- Step 5
- Roast in the preheated oven for 20–25 minutes, or until the salmon is opaque and flakes easily with a fork and the vegetables are tender and caramelized.
- Step 6
- Serve immediately with lemon wedges and a sprinkle of fresh parsley, if desired.
Zusatztipps für die Zubereitung
For an extra burst of flavor, sprinkle the salmon fillets with finely grated lemon zest before roasting. This enhances the citrus notes in the glaze and adds a professional touch to the dish.
Varianten und Anpassungen
This recipe is easily adaptable based on what you have in your refrigerator. You can swap the broccoli for asparagus or green beans, and if you prefer a spicier kick, add a pinch of red pepper flakes to the mustard glaze.
Serviervorschläge
To round out the meal, pair the salmon with a crisp Sauvignon Blanc or an unoaked Chardonnay. The acidity of the wine perfectly balances the tanginess of the Dijon mustard.
Save With a total time of just 40 minutes, this Sheet Pan Dijon Salmon with Roasted Vegetables is an efficient way to enjoy a wholesome, high-protein meal without the stress of complicated techniques. Serve it hot and enjoy the simple harmony of fresh ingredients.
Recipe FAQ
- → What vegetables work best for this sheet pan salmon?
Broccoli florets, cherry tomatoes, red bell pepper, and red onion are ideal because they roast at similar rates. You can substitute asparagus, green beans, or zucchini depending on season and preference.
- → How do I know when the salmon is done?
Salmon is finished when it turns opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Avoid overcooking to keep the fish moist and tender.
- → Can I use skinless salmon fillets?
Yes, both skin-on and skinless fillets work well. If using skin-on, place it skin-side down directly on the pan. The skin helps hold the fillet together and adds extra flavor.
- → What makes the Dijon glaze special?
The combination of Dijon mustard, honey, garlic, and lemon juice creates a balanced tangy-sweet coating that caramelizes while roasting. This glaze adds moisture and prevents the salmon from drying out.
- → Can I prepare this ahead of time?
You can chop vegetables and whisk the glaze up to a day in advance. Store them separately in the refrigerator. Assemble and roast when ready to serve for best results.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or unoaked Chardonnay complements the tangy Dijon flavors beautifully. The acidity cuts through the rich salmon while matching the bright vegetable notes.