If you’re looking for a dish that combines vibrant flavors with effortless preparation, the Dijon Salmon with Roasted Vegetables Recipe is your new go-to meal. This recipe brings together tender, flaky salmon richly glazed with a tangy Dijon mustard sauce, perfectly paired with a colorful medley of oven-roasted vegetables that caramelize to sweet, savory perfection. It’s an all-in-one plate bursting with texture and freshness, making it ideal for weeknight dinners or when you want to impress without fuss.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial part, from creating the zesty Dijon glaze to ensuring the vegetables roast up beautifully. These simple, wholesome components come together in harmony to deliver impressive flavor and gorgeous presentation.
- Salmon fillets (4, 6 oz each): Fresh, tender salmon is the star, providing rich omega-3s and a flaky texture that pairs wonderfully with the tangy glaze.
- Dijon mustard (2 tablespoons): This adds a sharp, creamy heat that elevates the salmon’s flavor without overpowering it.
- Olive oil (3 tablespoons total): Used in both the glaze and vegetables to ensure everything roasts up golden and juicy.
- Fresh lemon juice (1 tablespoon): A splash of citrus brightness that balances the richness of the salmon and mustard.
- Honey (1 teaspoon): Adds a subtle sweetness to round out the tangy glaze perfectly.
- Garlic (1 clove, minced): Infuses the glaze with an aromatic kick, lending depth and warmth.
- Salt and black pepper: Seasoning essentials that enhance every bite.
- Broccoli florets (2 cups): These add a vibrant green crunch and plenty of nutrients.
- Cherry tomatoes (2 cups, halved): When roasted, they become sweet and juicy, complementing the savory salmon.
- Red bell pepper (1 large, sliced): Brings bright color and a tender, sweet flavor after roasting.
- Red onion (1 medium, cut into wedges): Adds a mild sharpness that mellows and caramelizes beautifully in the oven.
- Dried Italian herbs (1 teaspoon): A fragrant mix that adds an herby complexity to the vegetables.
- Lemon wedges and fresh parsley (optional): Perfect for finishing touches to brighten and freshen the dish at serving.
How to Make Dijon Salmon with Roasted Vegetables Recipe
Step 1: Preheat and Prepare Pan
Start by heating your oven to a toasty 425°F. This high temperature ensures your vegetables will caramelize and the salmon will roast perfectly without drying out. Line a large sheet pan with parchment paper or give it a light coating of oil to keep things from sticking.
Step 2: Prepare Dijon Glaze
Whisk together the Dijon mustard, 1 tablespoon olive oil, fresh lemon juice, honey, minced garlic, salt, and pepper in a small bowl until smooth. This glaze is the magic that marries tangy, sweet, and savory notes onto the salmon, creating an irresistible flavor profile.
Step 3: Arrange Vegetables
Spread the broccoli, cherry tomatoes, red bell pepper, and red onion evenly across your prepared sheet pan. Drizzle with 2 tablespoons of olive oil, sprinkle with the Italian herbs, salt, and pepper. Toss gently to ensure every piece is well coated, then spread them out in a single layer. Make sure to leave spaces for the salmon fillets to sit comfortably among the veggies.
Step 4: Apply Glaze to Salmon
Place your salmon fillets skin-side down on the sheet pan between the vegetables. Brush each fillet generously with the Dijon glaze, making sure every inch is covered in that flavorful mixture. This step is key to infusing the salmon with bright, bold flavors as it roasts.
Step 5: Roast
Pop the sheet pan into your preheated oven and let everything roast for 20 to 25 minutes. You’ll know it’s done when the salmon flakes easily with a fork and the vegetables are tender with nicely caramelized edges that add a hint of sweetness and crunch.
Step 6: Finish and Serve
Once out of the oven, transfer the salmon and vegetables to plates. Garnish with fresh lemon wedges and chopped parsley if using, to add a burst of freshness that brings the entire dish to life. Serve immediately while it’s warm and inviting.
How to Serve Dijon Salmon with Roasted Vegetables Recipe
Garnishes
Lemon wedges are a wonderful way to add a little extra zing at the table, brightening the richness of the salmon. Fresh parsley adds a touch of herbal color and freshness, making your plate look as good as it tastes.
Side Dishes
This dish stands beautifully on its own, but if you’re feeling like adding a little extra, a light quinoa salad or fluffy couscous pairs wonderfully, soaking up any leftover juices. A crisp green salad with a lemon vinaigrette can also complement the earthiness of the roasted veggies nicely.
Creative Ways to Present
For an elegant touch, serve the salmon atop a bed of couscous or mashed potatoes and artistically drizzle any extra Dijon glaze around the plate. You can also plate the vegetables in a colorful ring around the salmon for a festive, restaurant-quality presentation.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Dijon Salmon with Roasted Vegetables Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keeping salmon and veggies separated helps maintain their textures.
Freezing
If you want to freeze the salmon, do so without the veggies for best results. Wrap the salmon tightly and freeze it for up to 2 months. Vegetables tend to lose their texture when frozen and thawed, so it’s better to roast fresh veggies separately later.
Reheating
Reheat salmon gently in the oven at 275°F wrapped in foil to avoid drying out, or in the microwave with short bursts of low power. Reheat vegetables in a skillet over medium heat to bring back some crispness without turning them mushy.
FAQs
Can I use frozen salmon fillets for this recipe?
Absolutely! Just be sure to thaw them completely in the refrigerator before preparing to ensure even cooking and the best texture.
What other vegetables can I roast with this recipe?
Feel free to experiment with zucchini, asparagus, or carrots. Just cut them into similar sizes for even roasting alongside the original vegetables.
Is there a substitute for Dijon mustard?
If Dijon is not available, a good-quality yellow mustard can work in a pinch, but it will change the flavor slightly. For the truest taste, Dijon is best.
Can I make this recipe gluten-free?
Yes! All ingredients in this Dijon Salmon with Roasted Vegetables Recipe are naturally gluten-free, making it a safe and delicious option for gluten-sensitive diners.
How can I tell when the salmon is perfectly cooked?
Look for opaque flesh that flakes easily with a fork. Overcooking can dry out the salmon, so keep a close eye during roasting.
Final Thoughts
This Dijon Salmon with Roasted Vegetables Recipe is a beautiful blend of simple ingredients that come together to create something truly special. It’s healthy, colorful, and packed with bold flavors that will make you want to come back for seconds. Give this recipe a try—you might just find it becoming one of your favorite weeknight meals to share with family and friends.
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Dijon Salmon with Roasted Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Description
This Dijon Salmon with Roasted Vegetables recipe offers a flavorful and healthy meal featuring tender salmon fillets glazed with a tangy Dijon mustard sauce, roasted alongside a vibrant mix of broccoli, cherry tomatoes, bell peppers, and red onion. Perfectly oven-roasted to bring out natural sweetness and balanced seasoning, this dish is a nutritious, easy-to-make dinner suitable for family meals or entertaining guests.
Ingredients
Salmon and Glaze
- 4 salmon fillets (6 oz each), skin-on or skinless
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 2 cups broccoli florets
- 2 cups cherry tomatoes, halved
- 1 large red bell pepper, sliced
- 1 medium red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Lemon wedges
- Fresh parsley, chopped (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with oil to prevent sticking.
- Prepare Dijon Glaze: In a small mixing bowl, whisk together the Dijon mustard, 1 tablespoon olive oil, fresh lemon juice, honey, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the mixture is smooth and fully combined.
- Arrange Vegetables: Spread the broccoli florets, halved cherry tomatoes, sliced red bell pepper, and red onion wedges evenly across the prepared sheet pan. Drizzle the vegetables with 2 tablespoons olive oil, then sprinkle with dried Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently with your hands or a spatula to coat all the pieces evenly, and spread them out into a single layer. Make sure to reserve some space on the pan for the salmon fillets.
- Apply Glaze to Salmon: Position the salmon fillets skin-side down on the sheet pan among the vegetables. Using a brush or spoon, generously coat each salmon fillet with the prepared Dijon glaze, ensuring even coverage for maximum flavor.
- Roast: Place the sheet pan in the preheated oven and roast for 20 to 25 minutes. The salmon should be opaque and flake easily with a fork when done, and the vegetables will be tender with some caramelized edges.
- Finish and Serve: Remove the sheet pan from the oven. Transfer the roasted salmon and vegetables to serving plates. Garnish with fresh lemon wedges and chopped parsley if desired. Serve immediately for a fresh and delicious meal.
Notes
- You can use skin-on or skinless salmon fillets depending on your preference.
- Make sure vegetables are spread out in a single layer to ensure even roasting.
- If you want a more intense caramelization, you can broil the dish for the last 2-3 minutes but watch carefully to prevent burning.
- Leftover salmon and vegetables keep well refrigerated for up to 2 days and can be reheated gently.
- For a lower-fat option, use less olive oil but keep in mind it adds to flavor and texture.
- Fresh parsley is optional but adds a nice color and fresh herb aroma to the dish.
