Dijon Salmon with Roasted Vegetables (Printer View)

Flaky salmon with tangy Dijon glaze roasted with colorful vegetables for an easy healthy dinner.

# Components:

→ 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

→ 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

→ Finishing

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

# Method:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
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 well combined.
03 - Arrange all vegetables on the sheet pan. Drizzle with 2 tablespoons olive oil, sprinkle with Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly and spread into a single layer, leaving space for salmon fillets.
04 - Nestle salmon fillets among the vegetables with skin side down if using skin-on fillets. Brush each fillet generously with the prepared Dijon glaze.
05 - Roast in the preheated oven for 20-25 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 fresh parsley if desired.

# Expert Advice:

01 -
  • Dinner lands on the table in under an hour, which means you can actually enjoy your evening instead of spending it cleaning up.
  • The tangy Dijon glaze transforms simple salmon into something that tastes restaurant-quality but requires zero culinary drama.
  • One pan means less to wash, and honestly, that alone has made this a weekly rotation in my kitchen.
02 -
  • Don't stir or flip the vegetables halfway through cooking unless something's burning—the magic happens when vegetables stay undisturbed long enough to caramelize and develop deep, sweet flavor.
  • The salmon is done the moment it turns opaque and flakes easily; one extra minute won't hurt, but 10 extra minutes will dry it out completely, so watch carefully near the end.
03 -
  • If you like a crispier salmon exterior, brush on the glaze halfway through roasting instead of at the beginning—the second coat will caramelize beautifully in those final minutes.
  • A squeeze of fresh lemon or a splash of white wine over the whole pan right as it comes out of the oven adds a restaurant-quality finishing touch that costs almost nothing.
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