This sheet pan salmon dinner drizzled with lemon dijon sauce is so dang tasty. Oh, and did I mention easy and mostly hands-off?!
There’s not much I love more than a super simple and delicious sheet pan meal. I’m all about ‘dump and bake’ recipes that don’t require too much work. You end up with a flavorful meal without all the hassle. That’s totally something I can get behind!
Sheet Pan Salmon Dinner
I love the simplicity of this recipe. It doesn’t need a ton of ingredients, because the lemon, dijon mustard, and herb combo brings out tons of flavor. And the salmon and veggies essentially make up a full meal (though I like to add a side of quinoa or brown rice for some extra staying power).
Once you’ve mixed together the sauce and cut up the veggies, you’ve got the “hard” part out of the way. All that’s left is to toss everything onto a sheet pan and roast away!
Lemon Dijon Salmon Ingredients
To make this recipe, you’ll need:
- salmon fillets (about 1 or 1 and 1/2 lbs)
- vegetables (I used cauliflower and string beans here, but any combo would be great – broccoli, bell pepper, carrots, brussels sprouts, etc.)
- dijon mustard
You can use as many veggies as you like!
I usually end up with about 3 cups of chopped veggies. They cook more evenly when they’re in a single layer on your sheet pan, though, so if you have extra, just use more pans! That’s a great way to meal prep for the week. 🙂
Keep in mind that certain vegetables (like zucchini, bell peppers, onion, asparagus, broccoli, cauliflower, and green beans) cook faster than others. Heartier vegetables like potatoes, squash, or sweet potatoes will need to roast longer – so start those before adding the salmon.
The same thing goes for frozen vegetables. You can definitely use them, they’ll just take longer to cook than fresh veggies. You’ll need to start roasting them ahead of time, and add the salmon partway through.
Here’s a guide on how to roast frozen vegetables for instructions.
How to Roast Salmon on a Sheet Pan
Start by preheating your oven to 375 degrees F.
Next, make your lemon dijon sauce. In a small bowl, combine 1 teaspoon chopped rosemary, 2 teaspoons chopped thyme, 1 clove garlic (minced, grated, or crushed), 2 tablespoons dijon mustard, juice of one lemon, and salt & pepper to taste. (Note: be sure to use gluten-free dijon mustard if you follow a gluten-free diet). Stir well to mix.
Next, place your salmon on a sheet pan lined with parchment paper. Spoon about half the lemon dijon sauce over the fillets. Toss the veggies in the remaining sauce and spread out in a single layer on the pan.
Bake for 12-15 minutes for tender salmon and crisp-tender veggies. If you like more tender and caramelized veggies, start them off in the oven about 5-10 minutes early, or remove the salmon from the pan when done and keep cooking the veggies for an extra 5-10 minutes.
You’ll find the full sheet pan salmon dinner recipe at the bottom of this post. Enjoy!
Don’t forget to check out my other mix & match sheet pan recipes:
And if you’re looking for more super simple dinner recipes, check these out:
- Mediterranean Sheet Pan Chicken Thighs
- Crockpot Turkey Chili
- Sheet Pan Maple Curry Chicken
- Healthy Chicken Enchiladas
- Baked Pesto Salmon with Veggies
- Greek Lamb Burgers with Feta
- Healthy Tuna Noodle Casserole
- Sheet Pan Asian Salmon with Veggies
- Vegan Stuffed Sweet Potatoes with Black Beans
- 1 lb salmon fillets
- 1 tsp chopped rosemary
- 2 tsp chopped thyme
- 1 clove garlic (minced, grated, or crushed)
- 2 tbsp dijon mustard
- juice of 1 lemon
- desired vegetables (ex: cauliflower, bell peppers, string beans, etc.)
- Preheat oven to 375 degrees F.
- In a small bowl, whisk together rosemary, thyme, garlic, dijon mustard, lemon juice, and salt & pepper to taste.
- Place your salmon on a sheet pan lined with parchment paper. Spoon about half the lemon dijon sauce over the fillets.
- Toss the veggies in the remaining sauce. Spread out in a single layer on the pan.
- Bake for 12-15 minutes for tender salmon and crisp-tender veggies.
If you like more tender and caramelized veggies, start them off in the oven about 5-10 minutes early, or remove the salmon from the pan when done and keep cooking the veggies for an extra 5-10 minutes.