If you’re after a meal that feels effortlessly elegant and bursts with fresh flavors, this Sheet Pan Roasted Salmon & Veggies Recipe is about to become your new best friend. The perfect harmony of tender salmon with crisp-tender haricots verts and slightly peppery radishes, all roasted together with a vibrant mustard-olive oil dressing, creates a colorful, easy-to-make dinner that’s as nutritious as it is delicious. It’s simple enough for a weeknight but special enough to impress anyone at your table. Let me walk you through this delightful dish that brings everything together on one sheet pan for cleanup that’s just as breezy as the cooking.
Ingredients You’ll Need
What makes this Sheet Pan Roasted Salmon & Veggies Recipe a winner is its straightforward ingredient list, each playing a crucial role in the final dish’s bright flavor and texture. From the rich, flaky salmon to the crunchy, vibrant vegetables and the zesty mustard dressing, every component contributes to an irresistible plate.
- Salmon (1 pound): Choose a fresh or high-quality fillet for a juicy, flaky centerpiece full of healthy omega-3s.
- Haricots verts (12 ounces): These tender, thin green beans add a delightful crunch and lovely green color.
- Radishes, halved (12 ounces): Their crisp texture and mild peppery flavor turn buttery when roasted, balancing the dish perfectly.
- Olive oil (1 1/2 tablespoons): Adds smooth richness and helps with roasting to a perfect caramelization.
- Stone-ground mustard (1 1/2 tablespoons): Brings a pungent, tangy kick that lifts the whole dish.
- Kosher salt (2 teaspoons): Essential for seasoning, enhancing all the natural flavors.
- Freshly ground black pepper (1 teaspoon): Adds just the right amount of heat and depth.
How to Make Sheet Pan Roasted Salmon & Veggies Recipe
Step 1: Preheat Your Oven
Start by warming your oven to 400 degrees Fahrenheit to ensure that the salmon and veggies cook evenly and get that perfect roasted finish. This temperature is ideal to keep the salmon moist while giving the vegetables a slight caramelization.
Step 2: Prepare the Flavorful Dressing
In a small bowl, whisk together olive oil, stone-ground mustard, kosher salt, and freshly ground black pepper. This emulsified sauce will coat the salmon and vegetables, infusing them with a sharp, tangy richness that enhances their natural flavors without overpowering them.
Step 3: Arrange Salmon and Vegetables on the Sheet Pan
Line a sheet pan with parchment paper for easy cleanup, then place the salmon fillet in the center. Scatter the haricots verts and halved radishes around it. Pour the mustard dressing over everything, tossing the vegetables gently to coat them while leaving the salmon mostly uncovered to let its natural flavor shine through alongside the mustard drizzle.
Step 4: Roast to Perfection
Pop the sheet pan into your preheated oven and roast for 12 to 15 minutes, or until the salmon reaches an internal temperature of 145 degrees Fahrenheit. You’ll notice the salmon turning opaque and flaky, while the haricots verts and radishes become tender yet still retain a slight bite and a golden hue around the edges.
How to Serve Sheet Pan Roasted Salmon & Veggies Recipe
Garnishes
A sprinkle of freshly chopped parsley or dill adds a lovely pop of color and fresh herbaceous notes that complement the mustardy glaze beautifully. A lemon wedge on the side brightens the whole dish when squeezed over just before eating.
Side Dishes
While this recipe shines brilliantly as a standalone meal, pairing it with a light quinoa salad or some fluffy couscous helps soak up all the wonderful juices. Alternatively, a warm, crusty bread makes a simple and satisfying accompaniment to round out your plate.
Creative Ways to Present
For a festive touch, serve the salmon and veggies on a rustic wooden board or colorful ceramic platter. Layer a bed of mixed greens underneath for extra vibrancy, or pile the roasted veggies neatly beside the salmon slices for an Instagram-worthy presentation to impress your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your Sheet Pan Roasted Salmon & Veggies Recipe, store any leftovers in an airtight container in the refrigerator for up to 3 days. Keeping the salmon and vegetables together helps maintain their moisture and flavor balance.
Freezing
Freezing cooked salmon and vegetables can affect texture slightly, but if needed, place portions in freezer-safe containers or bags and freeze for up to 1 month. Thaw overnight in the fridge before reheating to ensure even warming.
Reheating
For best results, gently reheat your leftovers in a low oven (about 275°F) for 10 minutes or until warmed through. This prevents the salmon from drying out while reviving the roasted vegetables’ tender crispness.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw the salmon completely and pat it dry to prevent excess moisture, which can interfere with roasting.
What can I substitute for haricots verts?
Green beans or asparagus make great alternatives, offering similar textures and flavors when roasted alongside the salmon and radishes.
Is stone-ground mustard necessary?
While it adds wonderful texture and tang, you can substitute Dijon or whole-grain mustard if that’s what you have on hand—just adjust the amount to taste.
How do I know when the salmon is done?
Salmon is perfectly cooked at 145 degrees Fahrenheit internal temperature, where it becomes opaque and flakes easily with a fork.
Can I add other vegetables to this sheet pan meal?
Yes! Feel free to add bite-sized pieces of carrots, bell peppers, or cherry tomatoes for extra color and flavor, adjusting roasting time as needed.
Final Thoughts
There’s something truly satisfying about a meal that comes together effortlessly on one sheet pan and delivers stunning flavors at the same time. This Sheet Pan Roasted Salmon & Veggies Recipe captures that magic perfectly. Whether you’re cooking for yourself, loved ones, or hosting, it’s guaranteed to bring joy to your dinner table with its beautiful simplicity and vibrant taste. Give it a try—you might just find your new weeknight favorite!
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Sheet Pan Roasted Salmon & Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Description
This simple and healthy Sheet Pan Roasted Salmon & Veggies recipe is perfect for a quick, nutritious dinner. Tender salmon fillets are roasted alongside fresh haricots verts and radishes, all coated with a tangy olive oil and stone-ground mustard sauce for a flavorful meal with minimal cleanup.
Ingredients
Salmon and Veggies
- 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’s hot and ready for roasting the salmon and vegetables evenly.
- Prepare the mustard sauce: In a small bowl, whisk together olive oil, stone-ground mustard, kosher salt, and freshly ground black pepper until the mixture emulsifies and becomes smooth.
- Arrange and coat ingredients: Place the salmon fillet, haricots verts, and halved radishes on a parchment-lined sheet pan. Pour the prepared sauce over the salmon and vegetables, then toss the vegetables gently to coat them evenly with the sauce.
- Roast until cooked: Roast everything in the preheated oven for 12 to 15 minutes, or until the salmon reaches an internal temperature of 145 degrees Fahrenheit and the vegetables are tender.
Notes
- Use a meat thermometer to check the salmon’s internal temperature for perfect doneness.
- Haricots verts can be substituted with green beans if unavailable.
- For extra flavor, garnish with fresh herbs like dill or parsley after roasting.
- Serve immediately for best taste and texture.
