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
Units
Scale
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:
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Toss an assortment of veggies with half the vinaigrette and bake in a 400-degree Fahrenheit preheated oven for about 30 minutes.
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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.
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Divide salad, salmon, and veggies between two plates and enjoy!
- Prep Time: 15
- Cook Time: 45