Sheet Pan Dijon Salmon (Printable Version)

Flaky salmon with tangy Dijon glaze roasted with a colorful mix of vegetables in one pan.

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

→ Roasted 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 or herbes de Provence
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

→ Serving

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

# How To Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - Whisk together Dijon mustard, olive oil, lemon juice, honey, minced garlic, salt, and black pepper in a small bowl until smooth and well combined.
03 - Arrange all vegetables on the sheet pan. Drizzle with olive oil, sprinkle with Italian herbs, salt, and black pepper. Toss to coat evenly and spread into a single layer, leaving space for salmon placement.
04 - Nestle salmon fillets among vegetables, skin side down if using skin-on. Brush each fillet generously with the Dijon glaze, ensuring even coverage.
05 - Roast for 20 to 25 minutes until salmon is opaque and flakes easily with a fork and vegetables are tender and caramelized.
06 - Transfer to serving plates immediately. Garnish with lemon wedges and a sprinkle of fresh parsley if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means fewer dishes staring at you from the sink.
  • The Dijon glaze gives salmon a sophisticated tang that tastes like you've been cooking for years, not minutes.
  • Vegetables caramelize while the fish steams gently, creating this beautiful balance of textures without any fuss.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing flavor for dietary preferences.
02 -
  • Don't crowd the pan with vegetables—if they're touching too much, they steam instead of roast, and you'll miss out on those caramelized edges that make this dish special.
  • Set a timer for 20 minutes and check then, because salmon can go from perfect to overcooked in three minutes, and every oven runs a little different.
03 -
  • Pat the salmon dry with a paper towel before glazing so the moisture doesn't prevent the glaze from sticking properly.
  • Let the vegetables roast for about five minutes before adding the salmon—this gives them a head start so everything finishes at the same time.
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