10-Minute Sheet Pan Dijon Lemon Salmon and Vegetables
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10-Minute Sheet Pan Dijon Salmon and Vegetables — Juicy salmon and crisp-tender vegetables coated with a buttery Dijon honey lemon sauce for an explosion of FLAVOR!! So EASY and ready so FAST!!
Easiest Dijon Baked Salmon Recipe
This Dijon baked salmon recipe is a spinoff of my recipes for Sheet Pan Honey Lemon Salmon, Honey Dijon Salmon, and Sheet Pan Lemon Garlic Butter Salmon. You can tell just from the titles that I have a thing for salmon with any combination of lemon juice, honey, and Dijon. The flavors pair so perfectly together.
The butter that’s infused with Dijon mustard, lemon juice, and a touch of honey helps give this salmon tons of flavor and keeps it extremely moist and tender. Being that the buttery Dijon sauce is also drizzled over the vegetables, they are imparted with awesome flavors, too.
I love a meal that’s easy, ready in 10 minutes, and has the protein + vegetables combined on one sheet pan for easier cleanup.
And most importantly, this honey Dijon salmon tastes better than the salmon you get in a restaurant, which I find to generally be dry and bland.
What’s in the Lemon Dijon Salmon?
For this baked salmon with Dijon mustard, you’ll need:
- Salmon Filets (I used three, you want between 1 to 1 1/4 pounds salmon in total)
- Olive Oil
- Dijon Mustard
- Lemon Juice
- Optional Parsley
How to Make Lemon Dijon Salmon
Line a sheet pan with foil and place the salmon, broccoli and cauliflower on it. Drizzle with olive oil and season with salt and pepper before drizzling with the lemon Dijon sauce.
Broil the salmon and veggies until done to your liking. As always, anytime you’re broiling something you should keep a very close on your food because it can burn very quickly under the broiler.
You don’t have to broil on the top rack (you can use the second rack), and while it will take slightly longer, there’s less chance of it burning if you’re not confident with your broiler or it’s not a feature you use often on your oven.
Exact broiling time will depend on the size and thickness of the salmon, the size of the vegetable florets, climate and oven variances, and personal preference.
Can I Use Different Vegetables?
Of course! Since I almost always have broccoli and cauliflower on hand, and since I love them both, they were naturals for this recipe. However, feel free to experiment with:
- Bell pepper wedges
- Fennel chunks
- Artichoke hearts
- Red onion wedges
Since I haven’t tried them personally, you will have to watch them and see how long they need to cook and if necessary, possibly pulling them out before the salmon has cooked through.
Tips for Making Dijon Mustard Salmon and Vegetables
I prefer using unsalted butter for this salmon because it lets me control the amount of salt in this dish. If you only have salted butter on hand, that should be fine to use but you may want to scale back the amount of kosher salt you season the salmon with.
If possible, use freshly squeezed lemon juice for this broiled salmon recipe. Fresh lemon juice has a much better flavor than the bottled kind, and you only need about half of one lemon’s juice for the buttery sauce. You can use the remainder of the lemon for garnishing.
As it pertains to the broccoli, it will cook faster than the salmon and the cauliflower, in about half the time. If you don’t like your broccoli very well done, do not add it until step 7 in the recipe when you check on the salmon and cauliflower and rotate the pan. I am guessing that for most people, you will prefer adding it in this step rather than earlier on (step 2).
However, I personally like broccoli to the nearly charred stage on the tips of the florets so I add it in the beginning, but do as you prefer.
- 1.25 to 1.50 pounds skin-on salmon filets
- 3 cups cauliflower florets
- 3 cups broccoli florets
- 3 to 4 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons unsalted butter, melted
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon fresh parsley, finely minced; optional for garnishing
- Preheat broiler to high and place the oven rack on the top position, about 4 to 6 inches below the broiler.
- Line a sheet pan with aluminum foil for easier cleanup and place the salmon filets (skin side down) in the center of the pan, place the cauliflower on one side, and the broccoli (VERY IMPORTANT - SEE NOTE 1 below) on the other side.
- Evenly drizzle salmon and vegetables with olive oil and season with salt and pepper; set aside
- To a small microwave bowl, add the butter and heat on high power to melt.
- Add the Dijon mustard, lemon juice, honey, and stir to combine.
- Evenly drizzle about half of the mixture over the salmon filets, and evenly drizzle the remaining portion over the vegetables.
- Broil for about 5 minutes, check, turn pan, and broil for approximately 5 additional minutes or until salmon and vegetables are lightly browned and salmon is cooked through. During the second 5 minutes of broiling, keep a very close eye on your food. SEE NOTE 2 below regarding broiling.
- Optionally garnish with parsley and serve immediately.
1. The broccoli will cook faster than the salmon and the cauliflower, in about half the time. If you don't like your broccoli very well done, do not add it until step 7 when you check on the salmon and cauliflower and rotate the pan. I am guessing that for most people, you will prefer adding it in step 7 than 2. However, I personally like broccoli to the nearly charred stage on the tips of the florets so I add it in step 2 but do as you prefer.
2. You don’t have to broil on the top rack, you can use the second rack, and while it will take longer, there’s less chance of it burning. Keep a close eye on your food because all broilers are different and you don’t want anything to burn. Exact broiling time will depend on the size and thickness of the salmon, the size of the vegetable florets, climate and oven variances, and personal preference.
3. Overall cooking time will vary depending on number of filets used, i.e. 3 bigger/thicker ones versus 4 smaller/thinner ones. Watch your food and not the clock to determine doneness.
Storage: Extra will keep airtight in the fridge for up to 4 days.
Amount Per Serving: Calories: 623Total Fat: 41gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 122mgSodium: 901mgCarbohydrates: 22gFiber: 7gSugar: 12gProtein: 43g
Nutrition information is computer generated and isn’t always accurate. In this case I believe a bit artificially high because it's unlikely you will consume every drop of olive oil nor the skin nor fattier parts of the salmon. This is my opinion only of course.
More Easy Salmon Recipes:
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