Sheet Pan Dijon Salmon Vegetables (Printable Version)

Flaky salmon with tangy Dijon glaze, roasted with colorful vegetables on one pan.

# What You'll Need:

→ For the 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 fresh lemon juice
05 - 1 teaspoon honey
06 - 1 garlic clove, minced
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ For the 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

→ To Serve

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

# How-To Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - In a small mixing bowl, whisk together Dijon mustard, olive oil, lemon juice, honey, minced garlic, salt, and black pepper until well combined.
03 - Distribute all vegetables evenly on the sheet pan. Drizzle with olive oil, sprinkle with dried Italian herbs, salt, and black pepper. Toss gently to coat and arrange in a single layer, reserving space for salmon fillets.
04 - Place salmon fillets skin-side down among the vegetables. Brush each fillet generously with the prepared Dijon glaze, ensuring even coverage.
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 - Transfer to serving plates immediately. Garnish with lemon wedges and fresh parsley if desired.

# Expert Advice:

01 -
  • One pan means you actually have time to breathe instead of washing dishes until bedtime.
  • The mustard glaze transforms salmon into something tangy and interesting, not just another piece of fish.
  • Those roasted vegetables get sweet and caramelized while the salmon stays tender and flaky.
02 -
  • Don't overlap your vegetables or they'll steam instead of roast—give them space and they'll reward you with crispy, caramelized edges.
  • Brush that glaze on right before the oven, not during cooking, so it doesn't burn into bitter flakes on top.
03 -
  • Pat your salmon dry with paper towels before glazing—moisture is the enemy of a good sear and proper seasoning adhesion.
  • If you notice your vegetables browning too fast, lower the oven to 400°F; every oven has its own personality and learning yours takes one or two tries.
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