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
Scale
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.
