Sheet Pan Dijon Salmon Vegetables (Print Version)

Flaky salmon with tangy Dijon glaze roasted alongside colorful vegetables for an easy one-pan dinner.

# 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 lemon juice
05 - 1 teaspoon honey
06 - 1 garlic clove, minced
07 - 1/2 teaspoon salt
08 - 1/4 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 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

→ To Serve

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

# Cooking Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
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 combined.
03 - Place all vegetables on the prepared sheet pan. Drizzle with 2 tablespoons olive oil, sprinkle with dried Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until evenly coated and arrange in a single layer, creating space for salmon fillets.
04 - Place salmon fillets skin-side down among the vegetables. Brush each fillet generously with the prepared Dijon glaze, covering the top surface.
05 - Roast for 20 to 25 minutes until salmon is opaque and flakes easily when tested 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 -
  • Everything cooks on one pan so you'll actually want to make dinner on a busy night instead of ordering takeout.
  • The Dijon glaze is tangy and sophisticated but feels effortless, like you know a kitchen secret you're finally sharing.
  • Vegetables caramelize while the salmon stays moist, which is genuinely harder than it sounds but this method nails it every time.
02 -
  • If your vegetables are cut much larger than specified they'll still be raw when the salmon is done, so spend the extra minute cutting them smaller and you'll avoid frustration.
  • Don't skip arranging them in a single layer—crowded vegetables steam instead of caramelize, which defeats the purpose entirely.
  • Brush the salmon with glaze right before it goes in the oven rather than ahead of time, or the acid will start cooking the fish and it'll be unevenly done.
03 -
  • If you want deeper flavor sprinkle the salmon with finely grated lemon zest right before it goes in the oven—it adds brightness that hits differently than just lemon juice.
  • Keep the oven door closed while it roasts because opening it drops the temperature and extends cooking time by several minutes, which affects everything.
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