2025 is the year of LDD (Low Dish Dinner). Gone are the days of spending hours cleaning pots and pans, and I’m embracing delicious meals that can be done more easily, just like on a pan. Who doesn’t love sheet pan meals?
Salmon is an unparalleled nutritional protein that pairs well with an array of delicious side dishes. The best part? They can all be placed on a pan. Whenever I’m in the mood for something complicated that doesn’t require cleanup, I make mustard-roasted salmon with veggies. Served with a spicy vinaigrette, like the lemon vinaigrette I mix up every Sunday, this recipe is hard to beat.
How to Make Mustard Grilled Salmon and Vegetables
- Prepare vegetables: Using your hands, toss the vegetables into half of the vinaigrette so they are evenly coated. Spread them out on a sheet pan and bake at 400°F for about 30 minutes.
- To glaze the salmon: Mix equal parts Dijon and brown sugar for a quick, sweet, and tangy glaze, then brush it over the salmon. Place salmon on pan with vegetables and bake for final 15 minutes.
- Make the vinaigrette: Mix all the ingredients together until they are nice and creamy.
- Prepare a salad: Toss together a simple salad with your choice of leafy greens and a generous helping of Parmesan cheese.
- Service and enjoyment: Plate it and dinner is on the table!
Best Salmon Tips
- Use hero ingredients like Dijon mustard in a variety of ways to tie your meal together perfectly. It simplifies the preparation process and provides instant depth of flavor to meals.
- Choose a vinegar as the base of the vinaigrette to give the salad a tart flavor (if the name of the dressing doesn’t give it away). If you don’t have apple cider vinegar on hand, you can use rice vinegar or red wine vinegar instead.
- When cooking salmon, you want an ideal temperature of 145 degrees Fahrenheit. A meat thermometer is a great way to monitor the temperature of your salmon while baking so it doesn’t come out undercooked or dry. I often cut salmon fillets in half to allow the center of the salmon to cook faster.
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This Sheet Pan Mustard Grilled Salmon and Veggies recipe has it all. Served with a bright and balanced salad and my Sunday night vinaigrette, this recipe should be added to your weekend rotation immediately.
For the vinaigrette:
- 1/2 onion
- 1 Garlic cloves, peeled and minced
- 1/3 cup apple cider vinegar
- 2 tablespoons Dijon Mustard
- 1 tablespoon Honey
- salt and pepper to taste
- 1/2 cup olive oil olive oil
For the salmon:
- 1 tablespoon Dijon Mustard
- 1 tablespoon brown sugar
- salt and pepper, to taste
- 2 salmon fillet
- 6 cup Various vegetables cut into 1-2 inch pieces, such as Brussels sprouts, sweet potatoes, and red onions
- 4 cup mixed salad greens
For the vinaigrette:
- In a blender, combine all ingredients until dressing is nice and creamy. Add a small amount of warm water until it reaches a pourable consistency.
For the salmon:
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Toss the vegetables with half the vinaigrette and bake in a preheated oven at 400 degrees Fahrenheit for about 30 minutes.
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Glaze the salmon by mixing equal parts Dijon and brown sugar. Place salmon and vegetables directly on pan and bake for about 15 minutes until cooked through.
- Gently toss the salad greens with the vinaigrette.
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Divide the salad, salmon, and vegetables between two plates and enjoy!
- Preparation time: 15
- Cooking time: 45
