2025 is all about the LDD (low-dish dinner) trend. Say goodbye to lengthy cleanup times and hello to tasty meals that come together in one pan. Sheet-pan dinners are a favorite for a reason!
Salmon stands out as a wholesome protein choice, pairing well with various delicious veggies. This mustard-roasted salmon recipe is my go-to for those nights when I want something special without the fuss. Paired with a zesty vinaigrette, like my Sunday lemon vinaigrette, it's a dish you'll love.
Preparing Mustard-Roasted Salmon & Veggies
- Veggie Prep: Toss your chosen vegetables with half of the vinaigrette for even coverage. Spread them out on a sheet pan and roast at 400°F for approximately 30 minutes.
- Salmon Glaze: Combine equal parts Dijon mustard and brown sugar to create a quick glaze. Brush it over the salmon, and add it to the sheet pan with the veggies for the last 15 minutes of cooking.
- Vinaigrette Creation: Blend all ingredients together until smooth and creamy.
- Simple Salad Assembly: Mix together your preferred leafy greens and sprinkle with parmesan.
- Serve & Enjoy: Plate everything, and enjoy your meal!
Tips for Perfect Salmon
- Incorporate a standout ingredient, like Dijon mustard, in different ways to enhance flavor and streamline prep.
- Select a vinegar type for your vinaigrette to give your salad that necessary acidity. If apple cider vinegar isn't available, consider rice or red wine vinegar instead.
- Cook salmon to a precise internal temperature of 145°F. Using a meat thermometer helps ensure your salmon is cooked perfectly without being underdone or dry. I often slice my fillets in half to speed up the cooking process.
Print Recipe
Description
This sheet-pan recipe for mustard-roasted salmon and veggies is a winner. Paired with a bright salad and my signature vinaigrette, it's a fantastic addition to your weeknight meal lineup.
Ingredients
For the vinaigrette:
- 1/2 shallot
- 1 clove garlic, chopped
- 1/3 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- Salt & pepper to taste
- 1/2 cup olive oil
For the salmon:
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- Salt and pepper, to taste
- 2 salmon fillets
- 6 cups assorted veggies, 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, mix all ingredients until creamy. Add warm water as needed to achieve a pourable consistency.
For the salmon:
Combine the veggies with half of the vinaigrette, then bake in a preheated 400°F oven for about 30 minutes.
Prepare the glaze using Dijon and brown sugar, then apply it to the salmon. Place the salmon on the sheet pan with the veggies and continue baking for about 15 minutes.
- Gently toss your salad greens with the vinaigrette.
Divide the salad, salmon, and veggies between two plates and dig in!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Comments (2)
- Soph says: January 22, 2025 at 7:12 pm
Delicious! A fantastic twist on a classic. Will definitely make this again.
★★★★★
Reply - Jennifer Ricks says: January 26, 2025 at 9:12 pm
I prepared this for my family of seven, and it was a hit! Everyone, even my picky teenager, loved it. I appreciated how quickly it came together, and the vinaigrette is a keeper! Looking forward to more quick, wholesome recipes!
★★★★★
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