Sheet Pan Dijon Salmon (Printable)

Flaky salmon glazed with Dijon mustard and roasted with colorful vegetables in one pan.

# What you need:

→ Salmon

01 - 4 salmon fillets, 6 oz each, skin-on or skinless
02 - 2 tablespoons Dijon mustard
03 - 1 tablespoon olive oil
04 - 1 tablespoon lemon juice
05 - 1 teaspoon honey
06 - 1 garlic clove, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Vegetables

09 - 2 cups broccoli florets
10 - 2 cups cherry tomatoes, halved
11 - 1 large red bell pepper, sliced
12 - 1 medium red onion, cut into wedges
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried Italian herbs
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

→ Garnish

17 - Lemon wedges
18 - Fresh parsley, chopped (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - Whisk together Dijon mustard, olive oil, lemon juice, honey, minced garlic, salt, and black pepper in a small bowl until well combined.
03 - Arrange broccoli florets, halved cherry tomatoes, sliced bell pepper, and onion wedges on the sheet pan. Drizzle with olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly and spread in a single layer, leaving space for salmon.
04 - Position salmon fillets among vegetables with skin side down if using skin-on. Brush each fillet generously with the prepared Dijon glaze.
05 - Place sheet pan in preheated oven and roast for 20 to 25 minutes until salmon is opaque and flakes easily with a fork and vegetables are tender with caramelized edges.
06 - Remove from oven and serve immediately. Garnish with lemon wedges and fresh chopped parsley if desired.

# Expert tips:

01 -
  • Everything cooks on one sheet pan, which means less cleanup and more time to actually enjoy your dinner.
  • The Dijon glaze transforms simple salmon into something that tastes like you spent way more effort than you actually did.
  • Roasted vegetables get caramelized edges and natural sweetness without any fussy techniques or fancy ingredients.
02 -
  • Don't overcrowd your pan or the vegetables will steam instead of roast, so arrange them in a single layer even if it feels spacious at first.
  • Salmon cooks faster than you think, so set a timer for 20 minutes and check it early rather than discovering it's overdone at minute 28.
03 -
  • If your salmon keeps sticking to the pan, preheat your sheet pan for five minutes before adding the vegetables so heat distributes evenly and prevents sticking.
  • Let your salmon come to room temperature for ten minutes before roasting and it will cook more evenly, with less chance of overdoing the outside while the inside stays cold.
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