Flaky salmon glazed with Dijon mustard paired with roasted broccoli, tomatoes, and peppers on one pan.
# Ingredient List:
→ For the 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
→ For the 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
→ To Serve
17 - Lemon wedges
18 - Chopped fresh parsley, optional
# How to Make:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - In a small 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 well combined.
03 - Arrange all vegetables on the sheet pan. Drizzle with 2 tablespoons olive oil, sprinkle with Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly and spread into a single layer, leaving space in the center for salmon.
04 - Nestle salmon fillets among the vegetables, skin side down if using skin-on. Brush each fillet generously with the Dijon glaze.
05 - Roast in the preheated oven for 20 to 25 minutes, until salmon is opaque and flakes easily with a fork and vegetables are tender and caramelized.
06 - Transfer to serving plates immediately. Garnish with lemon wedges and fresh parsley if desired.
