One Pan Salmon and Veggies

One Pan Salmon and Veggies is the ultimate weeknight dinner — simple, healthy, and packed with flavor. Cubes of tender salmon roast alongside colorful potatoes, carrots, and shallots, all coated in a lightly spiced olive oil mix. Topped with a tangy honey mustard sauce, every bite is balanced with sweetness, spice, and freshness. Minimal cleanup, maximum taste — this dish is a total winner.

Behind the Recipe

This recipe came from a busy weeknight need: something quick, nourishing, and flavorful without multiple pots and pans. Roasting everything together allows the salmon to stay tender while the vegetables caramelize, and the honey mustard drizzle takes it from good to unforgettable. It’s now a favorite for quick family dinners or meal prep.

Recipe Origin or Trivia

Roasting salmon with vegetables in a single pan is inspired by simple, European-style sheet pan cooking. It’s popular in Nordic and Mediterranean cuisines, where fish and vegetables are baked together for convenience and flavor. The honey mustard sauce adds a slightly American twist, blending sweet and tangy for a well-rounded profile.

Why You’ll Love One Pan Salmon and Veggies

Versatile: Serve for dinner, lunch prep, or a light meal — works any time.

Budget-Friendly: Salmon and vegetables make a filling meal without breaking the bank.

Quick and Easy: One pan and a few minutes of prep — it’s ready to roast.

Customizable: Switch vegetables or seasonings to your taste.

Crowd-Pleasing: Mildly sweet, savory, and perfectly balanced.

Make-Ahead Friendly: Prep veggies and sauce ahead for even faster assembly.

Great for Leftovers: Reheats well and maintains flavor and texture.

Chef’s Pro Tips for Perfect Results

• Cut vegetables evenly for uniform cooking.
• Toss salmon gently to avoid breaking it apart.
• Use parchment paper or a silicone mat for easy cleanup.
• Let the honey mustard sauce rest for a few minutes on the baked pan to infuse flavor.

Kitchen Tools You’ll Need

Baking Sheet: Large enough to hold salmon and vegetables in a single layer.

Mixing Bowl: For tossing salmon and vegetables in olive oil and spices.

Small Bowls: To organize spices and sauce ingredients.

Knife and Cutting Board: For chopping vegetables and salmon.

Spatula or Tongs: To move salmon and vegetables without breaking them.

Ingredients in One Pan Salmon and Veggies

1. Skinless Salmon: 1.5 pounds (680 grams), cubed. The main protein, tender and mild.
2. Olive Oil: 2 tablespoons for salmon + ¼ cup for vegetables. Adds richness and helps roasting.
3. Paprika: 1 teaspoon for salmon, 1 teaspoon for vegetables. Provides mild smoky flavor.
4. Black Pepper: ½ teaspoon for each, adds subtle heat.
5. Garlic Powder: ½ teaspoon, boosts savory notes.
6. Salt: ¼ teaspoon for salmon, ½ teaspoon for vegetables. Enhances natural flavors.
7. Dijon Mustard: 1 teaspoon in salmon marinade, 2 tablespoons in sauce. Adds tanginess.
8. Honey: 1 teaspoon in salmon, 1 tablespoon in sauce. Balances spice with sweetness.
9. Yellow Potatoes: 2 medium, thinly sliced. Roasts to tender and slightly crispy edges.
10. Carrots: 4 medium, sliced diagonally. Adds sweetness and color.
11. Shallots: 3, sliced into rounds. Adds aromatic sweetness.
12. Parsley: ¼ cup, chopped. Freshness and color.
13. Mayonnaise: 2 tablespoons for sauce, creamy texture.
14. Apple Cider Vinegar: 1/8 teaspoon in sauce, adds subtle tang.

Ingredient Substitutions

Salmon: Use trout or cod cubes.
Yellow Potatoes: Sweet potatoes or Yukon golds work well.
Honey: Maple syrup or agave for a vegan alternative.
Mayonnaise: Greek yogurt or vegan mayo.
Olive Oil: Avocado oil or sunflower oil.

Ingredient Spotlight

Salmon: Rich in omega-3 fatty acids, tender, and mild, perfect for roasting.
Honey Mustard Sauce: Combines sweetness, tang, and creaminess — a simple sauce that elevates the entire dish.

Instructions for Making One Pan Salmon and Veggies

1. Preheat Your Equipment:
Set oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Combine Ingredients:
In a bowl, mix salmon with 2 tablespoons olive oil, paprika, black pepper, garlic powder, salt, Dijon mustard, and honey. Toss gently to coat.

3. Prepare Your Cooking Vessel:
Place sliced potatoes, carrots, and shallots on the lined baking sheet. Drizzle with ¼ cup olive oil, paprika, salt, and black pepper. Toss to coat evenly.

4. Assemble the Dish:
Arrange salmon cubes on top of the vegetables in a single layer.

5. Cook to Perfection:
Roast in preheated oven for 20–25 minutes, until salmon is cooked through and vegetables are tender.

6. Finishing Touches:
Mix mayonnaise, Dijon mustard, honey, apple cider vinegar, paprika, salt, and black pepper in a small bowl to make the honey mustard sauce. Drizzle over salmon and vegetables after baking. Sprinkle with chopped parsley.

7. Serve and Enjoy:
Serve warm straight from the pan for a simple, flavorful meal.

Texture & Flavor Secrets

Salmon is tender, flaky, and juicy. Roasted potatoes and carrots develop a natural sweetness with slightly crisp edges. Shallots caramelize for aromatic depth, and the honey mustard sauce adds tangy, sweet creaminess. Each bite is a balance of soft, crisp, and rich textures.

Cooking Tips & Tricks

• Slice vegetables evenly for uniform cooking.
• Use a rimmed pan to catch juices and make cleanup easier.
• Avoid overcrowding the pan — roast in a single layer for best results.

What to Avoid

• Overmixing salmon cubes — they can break apart.
• Adding sauce before baking — it may burn.
• Using uneven vegetable slices — leads to inconsistent roasting.

Nutrition Facts

Servings: 4
Calories per serving: 380

Note: Approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

Prep vegetables and salmon ahead and store separately in the fridge. Roast when ready. Leftovers can be stored in an airtight container in the refrigerator for 2 days. Reheat gently in the oven or air fryer.

How to Serve One Pan Salmon and Veggies

Serve directly from the pan for casual family meals. Pair with brown rice, quinoa, or a light salad for a complete dinner.

Creative Leftover Transformations

• Toss leftover salmon and veggies with pasta for a quick meal.
• Make a grain bowl with quinoa or rice and drizzle with extra honey mustard sauce.
• Wrap in a tortilla for a salmon and veggie wrap.

Additional Tips

• Add a squeeze of lemon before serving for brightness.
• Use fresh herbs like thyme or dill for extra flavor.
• Roast at high heat for slightly crisp vegetable edges.

Make It a Showstopper

Arrange salmon and vegetables neatly, drizzle sauce artistically, and garnish with chopped parsley. Serve on a rustic tray for an inviting presentation.

Variations to Try

• Spicy Version: Add cayenne or chili powder to the salmon marinade.
• Mediterranean: Use zucchini, bell peppers, and olives, drizzle with tzatziki instead of honey mustard.
• Sheet Pan Meal Prep: Double ingredients, roast, and store in individual containers for lunches.
• Garlic Herb: Add minced garlic and fresh rosemary to vegetables before roasting.
• Maple Dijon: Substitute honey with maple syrup for a deeper flavor in the sauce.

FAQ’s

Q1: Can I use salmon fillets instead of cubes?
A1: Yes, slice into smaller fillets and adjust cooking time to avoid overcooking.

Q2: Can I make this dish ahead?
A2: Yes, prep veggies and salmon separately, then assemble and roast when ready.

Q3: Can I use frozen salmon?
A3: Thaw completely and pat dry before roasting.

Q4: What other vegetables work well?
A4: Zucchini, bell peppers, and broccoli are excellent alternatives.

Q5: Can I make it vegan?
A5: Substitute salmon with tofu or tempeh and use vegan mayo.

Q6: How do I store leftovers?
A6: In an airtight container in the fridge for up to 2 days.

Q7: Can I use other oils?
A7: Avocado or sunflower oil works fine.

Q8: How do I prevent salmon from sticking?
A8: Use parchment paper or lightly grease the pan.

Q9: Can I skip the honey mustard sauce?
A9: Yes, but the sauce adds sweetness and tang that complements the roasted veggies.

Q10: Can I freeze leftovers?
A10: Yes, but note that roasted vegetables may lose some texture when thawed.

Conclusion

One Pan Salmon and Veggies is simple, flavorful, and nourishing — perfect for a no-fuss weeknight dinner. The combination of roasted salmon, tender vegetables, and a sweet-tangy honey mustard sauce delivers a meal that’s healthy, satisfying, and visually appealing. Trust me, every bite is worth it.

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