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10-Minute Sheet Pan Dijon Salmon and Vegetables

Juicy salmon and crisp-tender vegetables coated with a buttery Dijon honey lemon sauce for an explosion of FLAVOR!! So EASY and ready so FAST!!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 623 kcal
Cuisine: American

Ingredients

  • 1.25 to 1.50 pounds skin-on salmon filets
  • 3 cups cauliflower florets
  • 3 cups broccoli florets
  • 3 to 4 tablespoons olive oil
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1 tablespoon fresh parsley finely minced; optional for garnishing

Instructions

    Cup of Yum
  1. Preheat broiler to high and place the oven rack on the top position, about 4 to 6 inches below the broiler.
  2. Line a sheet pan with aluminum foil for easier cleanup and place the salmon filets (skin side down) in the center of the pan, place the cauliflower on one side, and the broccoli (VERY IMPORTANT - SEE NOTE 1 below) on the other side.
  3. Evenly drizzle salmon and vegetables with olive oil and season with salt and pepper; set aside
  4. To a small microwave bowl, add the butter and heat on high power to melt.
  5. Add the Dijon mustard, lemon juice, honey, and stir to combine.
  6. Evenly drizzle about half of the mixture over the salmon filets, and evenly drizzle the remaining portion over the vegetables.
  7. Broil for about 5 minutes, check, turn pan, and broil for approximately 5 additional minutes or until salmon and vegetables are lightly browned and salmon is cooked through. During the second 5 minutes of broiling, keep a very close eye on your food. SEE NOTE 2 below regarding broiling.
  8. Optionally garnish with parsley and serve immediately.

Notes

  • The broccoli will cook faster than the salmon and the cauliflower, in about half the time. If you don't like your broccoli very well done, do not add it until step 7 when you check on the salmon and cauliflower and rotate the pan. I am guessing that for most people, you will prefer adding it in step 7 than 2. However, I personally like broccoli to the nearly charred stage on the tips of the florets so I add it in step 2 but do as you prefer.
  • You don’t have to broil on the top rack, you can use the second rack, and while it will take longer, there’s less chance of it burning. Keep a close eye on your food because all broilers are different and you don’t want anything to burn. Exact broiling time will depend on the size and thickness of the salmon, the size of the vegetable florets, climate and oven variances, and personal preference.
  • Overall cooking time will vary depending on number of filets used, i.e. 3 bigger/thicker ones versus 4 smaller/thinner ones. Watch your food and not the clock to determine doneness.
  • Storage: Extra will keep airtight in the fridge for up to 4 days.

Nutrition Information

Serving 1 Calories 623kcal (31%) Carbohydrates 22g (7%) Protein 43g (86%) Fat 41g (63%) Saturated Fat 10g (50%) Polyunsaturated Fat 29g Cholesterol 122mg (41%) Sodium 901mg (38%) Fiber 7g (28%) Sugar 12g (24%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 623

% Daily Value*

Serving 1
Calories 623kcal 31%
Carbohydrates 22g 7%
Protein 43g 86%
Fat 41g 63%
Saturated Fat 10g 50%
Polyunsaturated Fat 29g 171%
Cholesterol 122mg 41%
Sodium 901mg 38%
Fiber 7g 28%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.