Sheet Pan Roasted Salmon & Veggies Recipe
This Sheet Pan Roasted Salmon & Veggies recipe offers a quick, healthy, and delicious meal by roasting fresh salmon alongside crisp haricots verts and radishes, all coated in a tangy olive oil and stone-ground mustard sauce. Ready in just 25 minutes, it’s perfect for a nutritious weeknight dinner with minimal cleanup.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Total Time: 23 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Salmon and Vegetables
- 1 pound salmon
- 12 ounces haricots verts
- 12 ounces radishes, halved
Sauce
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons stone-ground mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the optimal temperature for roasting your salmon and vegetables evenly.
- Make the Sauce: In a small bowl, whisk together the olive oil, stone-ground mustard, kosher salt, and freshly ground black pepper until the mixture is emulsified and smooth, which will help coat the fish and veggies nicely.
- Prepare the Sheet Pan: Line a sheet pan with parchment paper to prevent sticking and make cleanup easy. Arrange the salmon fillet, haricots verts, and halved radishes evenly on the pan.
- Coat with Sauce: Drizzle the prepared sauce over the salmon and vegetables. Toss the vegetables gently on the pan to ensure they are thoroughly coated with the mustard sauce, enhancing their flavor during roasting.
- Roast: Place the sheet pan in the preheated oven and roast for 12 to 15 minutes or until the salmon reaches an internal temperature of 145 degrees Fahrenheit and the vegetables are tender and slightly caramelized.
- Serve: Remove from the oven and serve immediately while hot for the best flavor and texture experience.
Notes
- Check the salmon’s internal temperature with a meat thermometer to ensure it’s fully cooked and safe to eat.
- If you prefer crisper vegetables, you can roast the veggies for a few minutes before adding the salmon to the pan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Feel free to substitute radishes with other root vegetables like baby carrots or fingerling potatoes for variation.
