Are you tired of complicated recipes with endless dishes to wash? Get ready to revolutionize your dinner routine with this mouthwatering One Pan Mustard Roasted Salmon and Veggies that promises maximum flavor with minimal cleanup! In just 30 minutes, you'll create a restaurant-quality meal that looks impressive, tastes incredible, and will have your family begging for seconds. Whether you're a busy professional, a home cook looking to impress, or simply someone who loves delicious, healthy meals, this recipe is about to become your new weeknight superhero.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Salmon fillets
- Mustard (Dijon)
- Brussels sprouts (halved)
- Carrots (sliced)
- Olive oil
- Salt
- Pepper
- Lemon (sliced)
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your salmon and vegetables will roast perfectly.
- While the oven is preheating, prepare your ingredients. Rinse the salmon fillets under cold water and pat them dry with paper towels. This helps the mustard adhere better.
- In a small bowl, mix together 3 tablespoons of Dijon mustard, 2 tablespoons of olive oil, and a pinch of salt and pepper. This will be your mustard glaze for the salmon.
- In a large mixing bowl, combine the halved Brussels sprouts and sliced carrots. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper to taste. Toss the vegetables until they are evenly coated.
- On a large baking sheet, spread the seasoned Brussels sprouts and carrots in a single layer. This allows them to roast evenly.
- Place the salmon fillets on the baking sheet, nestled among the vegetables. Brush the mustard mixture generously over the top of each salmon fillet.
- Arrange lemon slices on top of the salmon and around the vegetables for added flavor.
- Place the baking sheet in the preheated oven and roast for about 20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
- Once cooked, remove the baking sheet from the oven and let it cool for a minute before serving. This dish can be served straight from the pan for a rustic presentation.
- Enjoy your One Pan Mustard Roasted Salmon and Veggies, garnished with additional lemon slices if desired!
Tips
- Pat your salmon fillets completely dry before applying the mustard glaze. This ensures the seasoning sticks perfectly and creates a beautiful golden crust.
- Use fresh, high-quality Dijon mustard for the most robust flavor. The mustard acts not just as a seasoning, but as a delicious glaze that keeps the salmon moist.
- Cut your Brussels sprouts and carrots into uniform sizes to ensure even roasting. This guarantees that all your vegetables cook at the same rate.
- Don't overcrowd the baking sheet. Give your ingredients some breathing room to allow proper caramelization and prevent steaming.
- For extra flavor, try adding fresh herbs like thyme or rosemary to the vegetable mix before roasting.
- If you want a slight char on your vegetables, broil the pan for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
- Let the salmon rest for a minute after cooking to allow the juices to redistribute, ensuring each bite is perfectly moist and tender.
Nutrition Facts
Calories: 430kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 5g
Cholesterol: 63mg
