Save to Pinterest There's something magical about the marriage of tangy Dijon mustard and succulent salmon. This sheet pan dinner transforms simple ingredients into an elegant meal with minimal effort. As the salmon roasts, its natural oils mingle with the mustard glaze, creating a mouthwatering aroma that fills your kitchen. The vegetables caramelize alongside, absorbing all the savory flavors while maintaining their vibrant colors and nutritional integrity.
Save to Pinterest This recipe originated during a particularly busy week when I needed something nutritious but had zero energy for complicated cooking. The beauty lies in its adaptability—the vegetables can be swapped based on what's in season or in your refrigerator. The Dijon glaze adds a sophisticated touch that elevates the dish beyond a basic roasted salmon dinner, making it worthy of both everyday meals and special occasions.
Ingredients
- 4 salmon fillets (about 170 g / 6 oz each), skin-on or skinless
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil (for salmon glaze)
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 garlic clove, minced
- ½ teaspoon salt (for salmon)
- ¼ teaspoon black pepper (for salmon)
- 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 (for vegetables)
- 1 teaspoon dried Italian herbs (or herbes de Provence)
- ½ teaspoon salt (for vegetables)
- ¼ teaspoon black pepper (for vegetables)
- Lemon wedges and chopped fresh parsley (optional) for serving
Instructions
- 1. Preheat and prepare
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly grease it.
- 2. Make the Dijon glaze
- In a small bowl, whisk together Dijon mustard, olive oil, lemon juice, honey, minced garlic, salt, and black pepper to create the glaze.
- 3. Arrange vegetables
- Arrange all vegetables on the sheet pan. Drizzle with olive oil, sprinkle with herbs, salt, and black pepper. Toss to coat and spread into an even layer, leaving space for the salmon.
- 4. Add salmon and glaze
- Nestle salmon fillets among the vegetables, skin side down if using skin-on. Brush each fillet generously with the Dijon glaze.
- 5. Roast
- Roast in the preheated oven for 20–25 minutes, or until salmon is opaque and flakes easily with a fork and vegetables are tender and caramelized.
- 6. Serve
- Serve immediately with lemon wedges and a sprinkle of fresh parsley, if desired.
Zusatztipps für die Zubereitung
For the most even cooking, try to cut all vegetables to similar sizes. If your salmon fillets are particularly thick, you might want to give the vegetables a 5-minute head start in the oven before adding the fish. The honey in the Dijon glaze helps create beautiful caramelization on the salmon, but watch carefully in the last few minutes of cooking to prevent burning. For optimal flavor, let the salmon come to room temperature for about 15 minutes before cooking.
Varianten und Anpassungen
This recipe welcomes seasonal adaptations. In spring, try asparagus instead of broccoli. Summer calls for zucchini and yellow squash, while fall is perfect for adding cubed butternut squash or Brussels sprouts (give these a 10-minute head start). For a stronger flavor profile, use whole grain Dijon instead of smooth, or add a teaspoon of fresh thyme to the glaze. For a spicy version, incorporate a pinch of cayenne pepper or red pepper flakes into the Dijon mixture.
Serviervorschläge
While this meal is complete on its own, you can serve it with steamed brown rice or quinoa to absorb the delicious juices. For a low-carb option, serve over a bed of baby spinach that will slightly wilt from the heat of the roasted ingredients. A chilled glass of Sauvignon Blanc or Chardonnay pairs beautifully with the tangy Dijon and rich salmon. For a special touch, make an extra batch of the Dijon glaze (without the raw garlic) to serve on the side as a dipping sauce.
Save to Pinterest This sheet pan Dijon salmon has become a staple in my rotation of healthy weeknight dinners. Its simplicity belies its impressive flavor profile, and I love how it transforms my kitchen into a restaurant with minimal effort. The combination of tender salmon, tangy Dijon, and sweet roasted vegetables feels like self-care in meal form—nourishing both body and spirit with every colorful, delicious bite.
Recipe Help Center
- → What vegetables work best for roasting with salmon?
Broccoli, cherry tomatoes, bell peppers, and red onions roast well alongside salmon, developing sweetness and tenderness without overpowering flavors.
- → How can I ensure salmon stays moist when roasting?
Brushing the salmon with a mustard-based glaze and roasting at a high temperature for a short time helps seal in moisture while creating a flavorful crust.
- → Can I substitute Dijon mustard with another ingredient?
Yes, whole grain mustard or a mix of mustard and honey can provide a similar tangy-sweet flavor profile if Dijon is unavailable.
- → Is it necessary to skin the salmon before cooking?
Skin-on salmon works well as it crisps during roasting, but skinless fillets can be used if preferred. Just monitor cooking time closely to avoid drying out.
- → What herbs complement these roasted vegetables and salmon?
Dried Italian herbs or herbes de Provence blend nicely with the vegetables and mustard glaze, enhancing the overall complexity of the dish.
- → How can I adjust this for different dietary needs?
This naturally gluten-free, dairy-free, and pescatarian-friendly meal can be adapted by swapping vegetables or adjusting seasonings to taste.