Sheet Pan Dijon Salmon (Printable Version)

Flaky salmon glazed with Dijon mustard, roasted alongside broccoli, tomatoes, and bell peppers for a wholesome dinner.

# What You’ll 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 fresh 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 for serving
18 - Fresh chopped parsley, optional

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - In a small mixing bowl, whisk together Dijon mustard, 1 tablespoon olive oil, lemon juice, honey, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
03 - Distribute broccoli florets, cherry tomatoes, bell pepper slices, and red onion wedges across the sheet pan. Drizzle with 2 tablespoons olive oil, sprinkle with dried Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to coat evenly and arrange in a single layer, leaving space for salmon placement.
04 - Position salmon fillets skin-side down among the vegetables. Brush each fillet generously with the prepared Dijon glaze, ensuring even coverage.
05 - Transfer to the preheated oven and roast for 20-25 minutes until salmon is opaque, flakes easily with a fork, and vegetables are tender with caramelized edges.
06 - Remove from oven and serve immediately with lemon wedges on the side and fresh parsley garnish if desired.

# Expert Tips:

01 -
  • One pan means one cleanup, which is exactly what a busy weeknight deserves.
  • The Dijon glaze creates this tangy-sweet crust on the salmon that feels restaurant-quality in your own kitchen.
  • Vegetables roast until they're caramelized and tender, tasting nothing like something healthy you forced yourself to eat.
02 -
  • Don't skip leaving space around the salmon on the pan—crowding it steams the fish instead of letting it roast, and you lose that gentle crust the glaze creates.
  • The vegetables release moisture as they roast, so toss them partway through if you want them extra crispy, though honestly they're perfect either way.
03 -
  • Pat your salmon fillets dry with paper towels before glazing—this helps the glaze stick and the fish roast instead of steam.
  • If your vegetables are particularly large, chop them smaller than you think you need to so everything finishes cooking at the same time as the salmon.
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