Sheet Pan Dijon Salmon Vegetables (Printer View)

Flaky salmon with tangy Dijon glaze roasted alongside colorful vegetables for an easy 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 - ½ teaspoon salt
08 - ¼ 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 - ½ teaspoon salt
16 - ¼ teaspoon black pepper

→ Garnish

17 - Lemon wedges
18 - Chopped fresh parsley, optional

# Method:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease.
02 - In a small bowl, whisk together Dijon mustard, 1 tablespoon olive oil, lemon juice, honey, minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper.
03 - Arrange broccoli florets, halved cherry tomatoes, sliced red bell pepper, and red onion wedges on the prepared sheet pan. Drizzle with 2 tablespoons olive oil, sprinkle with dried Italian herbs, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat evenly and spread in a single layer, leaving space for salmon fillets.
04 - Position salmon fillets skin side down among the vegetables. Brush each fillet generously with the Dijon glaze.
05 - Roast in 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 Advice:

01 -
  • One pan means one cleanup: Everything roasts together, which means you're not juggling multiple pots and burning yourself on steam.
  • The glaze is tangy-sweet magic: That Dijon and honey combination does something almost foolproof to salmon, making it taste like you spent way more time than you actually did.
  • It works for weeknight dinners and when people are coming over: Nobody needs to know you threw this together in 15 minutes of prep.
02 -
  • Don't skip leaving space for the salmon: If your vegetables are too tightly packed, the salmon will steam instead of roast, and you lose that golden exterior that makes this dish special.
  • Salmon cooks faster than you think: I learned this the hard way by overcooking it once, and the difference between perfectly moist and dry salmon is literally two minutes of roasting time.
03 -
  • Pat your salmon dry before glazing: Moisture is the enemy of a good crust, so a quick paper towel dry makes the glaze stick and caramelize properly.
  • Don't be shy with the glaze: Brush it on generously because some will cook off, and what stays behind creates that beautiful golden exterior that makes this taste special.
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