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
Scale
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.
