2025 is the yr of the LDD (low-dish dinner). Gone are the times of spending hours cleansing pots and pans—as an alternative, I’m embracing scrumptious meals that may be finished 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 spread of tasty sides. And the very best half? It may well all come collectively on a sheet pan. I’ve been making this mustard-roasted salmon with veggies at any time when I’m craving one thing complicated with out the cleanup. Served with a zesty French dressing, like the lemon French dressing I combine up each Sunday, this recipe is difficult to beat.
Make Mustard-Roasted Salmon & Veggies
- 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.
- Glaze the Salmon: Combine equal elements 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.
- Make your French dressing: Mix all your components collectively till they’re good and creamy.
- Assemble a Salad: Toss collectively a easy salad together with your selection of leafy greens and many parmesan.
- Serve & Get pleasure from: Plate it up, and dinner’s on the desk!
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 prompt depth of taste.
- Select a vinegar variation in your French dressing’s base to provide your salad that acidic sharpness (if the dressing’s title didn’t give it away). For those who don’t have ACV available, you may flip to rice or purple wine vinegar.
- When cooking salmon, you’re searching for a great temperature of 145 levels Fahrenheit. A meat thermometer is a good way to regulate 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.
Description
This sheet-pan, mustard-roasted salmon and veggie recipe has all of it. Served with a shiny and balanced salad with my Sunday evening 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 purple onions
- 4 cups blended salad greens
For the French dressing:
- In a blender, mix all components till the dressing is good and creamy. Add a couple of splashes of heat water till it’s a pourable consistency.
For the salmon:
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Toss an assortment of veggies with half the French dressing and bake in a 400-degree Fahrenheit preheated oven for about half-hour.
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Combine equal elements Dijon and brown sugar to glaze the salmon. Place salmon instantly on the sheet pan with the veggies and bake till finished, about quarter-hour.
- Flippantly toss your salad greens with the French dressing.
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Divide salad, salmon, and veggies between two plates and revel in!
- Prep Time: 15
- Cook dinner Time: 45
