2025 is the year of the LDD (low-dish dinner). Gone are the days of spending hours cleaning pots and pans—instead, I’m embracing delicious meals that can be done far more easily, like on a single sheet pan. Who doesn’t love a sheet-pan meal?
Salmon is hard to beat for a nourishing protein, and it complements a range of tasty sides. And the best part? It can all come together on a sheet pan. I’ve been making this mustard-roasted salmon with veggies whenever I’m craving something complex without the cleanup. Served with a zesty vinaigrette, like the lemon vinaigrette I mix up every Sunday, this recipe is hard to beat.
How to Make Mustard-Roasted Salmon & Veggies
- Prep the Veggies: Use your hands to toss the veggies in half the vinaigrette to coat evenly. Spread them on a sheet pan and roast at 400°F for about 30 minutes.
- Glaze the Salmon: Mix equal parts Dijon and brown sugar to create a quick, sweet, and tangy glaze and brush onto your salmon. Place salmon on the sheet pan with the veggies for the final 15 minutes of roasting.
- Make your Vinaigrette: Blend all of your ingredients together until they’re nice and creamy.
- Assemble a Salad: Toss together a simple salad with your choice of leafy greens and lots of parmesan.
- Serve & Enjoy: Plate it up, and dinner’s on the table!
Tips for the Best Salmon Ever
- Use a hero ingredient (like Dijon mustard) in multiple ways to tie the meal together beautifully. It streamlines prep and packs the meal with an instant depth of flavor.
- Choose a vinegar variation for your vinaigrette’s base to give your salad that acidic sharpness (if the dressing’s name didn’t give it away). If you don’t have ACV on hand, you can turn to rice or red wine vinegar.
- When cooking salmon, you’re looking for an ideal temperature of 145 degrees Fahrenheit. A meat thermometer is a great way to keep an eye on your salmon’s temperature while baking so that it doesn’t come out undercooked or dried out. I often cut my salmon filets in half to make the center of the salmon cook a bit faster.
Mustard-Roasted Salmon and Veggies
- Total Time: 1 hour
- Yield: 2 servings 1x
Description
This sheet-pan, mustard-roasted salmon and veggie recipe has it all. Served with a bright and balanced salad with my Sunday night vinaigrette, this recipe should be an immediate add to your weeknight rotation.
Ingredients
For the vinaigrette:
- 1/2 shallot
- 1 garlic clove, peeled and chopped
- 1/3 cup apple cider vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon honey
- Salt & pepper to taste
- 1/2 cup olive oil olive oil
For the salmon:
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- salt and pepper, to taste
- 2 salmon filets
- 6 cups assorted vegetables chopped into 1 – 2 inch pieces, like Brussels sprouts, sweet potatoes, and red onions
- 4 cups mixed salad greens
Instructions
For the vinaigrette:
- In a blender, combine all ingredients until the dressing is nice and creamy. Add a few splashes of warm water until it’s a pourable consistency.
For the salmon:
-
Toss an assortment of veggies with half the vinaigrette and bake in a 400-degree Fahrenheit preheated oven for about 30 minutes.
-
Mix equal parts Dijon and brown sugar to glaze the salmon. Place salmon directly on the sheet pan with the veggies and bake until done, about 15 minutes.
- Lightly toss your salad greens with the vinaigrette.
-
Divide salad, salmon, and veggies between two plates and enjoy!
- Prep Time: 15
- Cook Time: 45
