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Sheet Pan Mustard Salmon and Veggies with Apple Cider French dressing


2025 is the 12 months of the LDD (low-dish dinner). Gone are the times of spending hours cleansing pots and pans—as a substitute, I’m embracing scrumptious meals that may be accomplished much more simply, like on a single sheet pan. Who doesn’t love a sheet-pan meal?

Salmon is difficult to beat for a nourishing protein, and it enhances a variety of tasty sides. And one of the best half? It might probably all come collectively on a sheet pan. I’ve been making this mustard-roasted salmon with veggies every time I’m craving one thing advanced with out the cleanup. Served with a zesty French dressing, like the lemon vinaigrette I combine up each Sunday, this recipe is difficult to beat.

How one can Make Mustard-Roasted Salmon & Veggies

  1. Prep the Veggies: Use your fingers to toss the veggies in half the French dressing to coat evenly. Unfold them on a sheet pan and roast at 400°F for about half-hour.
  2. Glaze the Salmon: Combine equal components Dijon and brown sugar to create a fast, candy, and tangy glaze and brush onto your salmon. Place salmon on the sheet pan with the veggies for the ultimate quarter-hour of roasting.
  3. Make your French dressing: Mix all your components collectively till they’re good and creamy.
  4. Assemble a Salad: Toss collectively a easy salad together with your alternative of leafy greens and plenty of parmesan.
  5. Serve & Get pleasure from: Plate it up, and dinner’s on the desk!
roasted salmon with veggies on tray
roasted salmon with veggies and salad

Suggestions for the Finest Salmon Ever

  • Use a hero ingredient (like Dijon mustard) in a number of methods to tie the meal collectively superbly. It streamlines prep and packs the meal with an instantaneous depth of taste.
  • Select a vinegar variation in your French dressing’s base to present your salad that acidic sharpness (if the dressing’s title didn’t give it away). For those who don’t have ACV available, you possibly can flip to rice or crimson wine vinegar.
  • When cooking salmon, you’re on the lookout for a super temperature of 145 levels Fahrenheit. A meat thermometer is an effective way to control your salmon’s temperature whereas baking in order that it doesn’t come out undercooked or dried out. I typically lower my salmon filets in half to make the middle of the salmon cook dinner a bit sooner.

Print

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Description

This sheet-pan, mustard-roasted salmon and veggie recipe has all of it. Served with a vivid and balanced salad with my Sunday night time French dressing, this recipe must be a direct add to your weeknight rotation. 

For the French dressing:

  • 1/2 shallot
  • 1 garlic clove, peeled and chopped
  • 1/3 cup apple cider vinegar
  • 2 tablespoons dijon mustard
  • 1 tablespoon honey
  • Salt & pepper to style
  • 1/2 cup olive oil olive oil

For the salmon:

  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • salt and pepper, to style
  • 2 salmon filets
  • 6 cups assorted greens chopped into 1 – 2 inch items, like Brussels sprouts, candy potatoes, and crimson onions
  • 4 cups blended salad greens

For the French dressing: 

  1. In a blender, mix all components till the dressing is good and creamy. Add just a few splashes of heat water till it’s a pourable consistency.

For the salmon:

  1. Toss an assortment of veggies with half the French dressing and bake in a 400-degree Fahrenheit preheated oven for about half-hour.

  2. Combine equal components Dijon and brown sugar to glaze the salmon. Place salmon immediately on the sheet pan with the veggies and bake till accomplished, about quarter-hour.

  3. Frivolously toss your salad greens with the French dressing.

  4. Divide salad, salmon, and veggies between two plates and luxuriate in!

  • Prep Time: 15
  • Cook dinner Time: 45





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