This vibrant and easy-to-make One-Pan Honey Dijon Salmon with Roasted Spring Vegetables is the perfect weeknight dinner that bursts with flavor and color. Fresh, tender spring vegetables — including asparagus, broccoli, radishes, carrots, and shallots — are roasted to perfection with salmon coated in a savory-sweet honey Dijon glaze, making each bite a delight.
The star of the dish, salmon, is coated with a tangy-sweet sauce made with honey, Dijon mustard, and a hint of sriracha for a touch of heat. It’s baked in the oven alongside the vegetables, all on one sheet pan, so cleanup is a breeze! The final touch of lemon wedges brightens the dish with a zesty finish. This meal is healthy, satisfying, and packed with nutrients, making it an ideal choice for a quick and delicious dinner.
One-Pan Honey Dijon Salmon with Roasted Spring Vegetables
This vibrant and easy-to-make One-Pan Honey Dijon Salmon with Roasted Spring Vegetables is the perfect weeknight dinner that bursts with flavor and color.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 5 servings
Ingredients
- 1 bunch asparagus, washed and trimmed
- 1 small head of broccoli, cut into florets
- 2 bunches of red radishes, ends trimmed and halved
- 1 bunch thin carrots, trimmed and halved crosswise
- 1 shallot (or yellow onion) sliced
- 1.5 tablespoons olive oil
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tbsp honey
- 1.5 tbsp dijon mustard
- 1 tsp hot sauce (we prefer sriracha)
- 1.5 lbs salmon, without skin
- 1 lemon, sliced into wedges, for serving
Instructions
- Preheat over to 425 F
- Combine radishes, carrots, and shallot in a small bowl, adding 1 tbsp olive oil and a sprinkle of salt and pepper. Toss and spread in an even layer on a large rimmed baking sheet.
- Roast for about 15 minutes until the vegetables have started to sizzle and brown.
- Stir together the honey, mustard, and hot sauce. Sprinkle the salmon with a pinch of salt and pepper, then spread the sauce evenly over the filet of salmon.
- Remove the vegetables from the oven for a moment. Stir, then push the vegetables to the edge of the pan so there is room for the salmon filet. Place the fish in the center of the pan, then return to the oven for about 10 minutes.
- Toss the broccoli and asparagus in a small bowl with the remaining ½ tbsp olive oil and remaining salt and pepper. Add the vegetables to the pan in the oven, stirring to make sure they come in contact with the pan.
- Bake the fish and vegetables for another 10-15 minutes or so, until the fish flakes and the vegetables are fork tender. Remove from the oven and serve with lemon wedges.
