Pin it I still remember standing in front of my oven on a Tuesday night, exhausted and convinced I had nothing decent to make. Then I spotted a piece of salmon in the fridge and a jar of mustard in the door, and something clicked. I tossed whatever vegetables I had onto a tray, whisked together a quick sauce, and slid it all into the oven. Twenty minutes later, I had this vibrant, glossy dinner that tasted like I'd actually tried.
The first time I made this for friends, I was nervous because it seemed too simple to impress anyone. But when I pulled that tray out of the oven, the kitchen smelled like garlic and roasted honey, and everyone leaned in. We ate it straight off the tray with forks, laughing and reaching over each other, and it felt more like a gathering than a dinner party.
Ingredients
- Salmon fillets: I prefer skin-on because it crisps up nicely in the oven, but skinless works just as well if you like it tender all the way through.
- Baby potatoes: Halving them helps them cook faster and gives you more crispy edges, which are honestly the best part.
- Carrots: Cutting them into sticks instead of rounds means they roast evenly and get those sweet, caramelized tips.
- Red bell pepper: It adds color and a slight sweetness that balances the tangy sauce beautifully.
- Red onion: The wedges soften and turn almost jammy in the oven, adding depth without overpowering anything.
- Green beans: Trimming them is worth it because they stay crisp-tender and bright green if you dont overcook them.
- Dijon mustard: This is the backbone of the sauce, sharp and smooth, and it helps everything emulsify together.
- Honey: It tempers the mustard and creates that glossy glaze you see on the salmon when it comes out of the oven.
- Lemon juice: A squeeze of brightness that cuts through the richness and makes the whole dish feel lighter.
- Garlic: Minced fine so it melts into the sauce and perfumes everything without burning.
- Dried thyme: Just a pinch adds an earthy note that makes the dish feel more intentional and layered.
Instructions
- Prep the tray:
- Preheat your oven to 200 degrees Celsius and line a large baking tray with parchment paper so nothing sticks and cleanup stays easy.
- Toss the vegetables:
- In a big bowl, coat the potatoes, carrots, bell pepper, onion, and green beans with olive oil, salt, and pepper until every piece glistens. Spread them out in one layer on the tray so they roast instead of steam.
- Give them a head start:
- Roast the vegetables alone for 10 minutes so the potatoes get a chance to soften before the salmon goes in.
- Make the sauce:
- While the vegetables roast, whisk together the Dijon, honey, wholegrain mustard, lemon juice, olive oil, garlic, thyme, salt, and pepper until smooth and glossy.
- Add the salmon:
- Pull the tray out and nestle the salmon fillets right among the vegetables, then brush each one generously with the sauce, saving a bit for later.
- Bake until done:
- Slide the tray back in and bake for 10 to 12 minutes, just until the salmon flakes easily and the vegetables are tender and golden at the edges.
- Finish and serve:
- Drizzle the reserved sauce over the salmon, scatter fresh herbs if you have them, and serve it straight from the tray while everything is still warm and fragrant.
Pin it One evening I made this after a long day and sat down to eat it alone at my kitchen counter. The salmon was flaky and sweet, the vegetables were soft and charred in all the right places, and I realized that cooking for yourself can feel just as special as cooking for a crowd.
What to Serve Alongside
I like to keep it simple with lemon wedges and maybe a bowl of fluffy rice to soak up the extra sauce. On nights when I want something heartier, I tear off chunks of crusty bread and use them to mop up every last drop from the tray.
How to Store Leftovers
Leftovers keep well in an airtight container in the fridge for up to two days. The salmon reheats gently in the oven or even cold on top of a salad, and the vegetables stay flavorful even after a night in the cold.
Ways to Make It Your Own
This recipe is forgiving and adaptable, so feel free to swap in whatever vegetables you have on hand. I have used zucchini, asparagus, and cherry tomatoes with great results, and a sprinkle of smoked paprika or chili flakes on the vegetables before roasting adds a nice kick.
- Try adding a handful of halved cherry tomatoes in the last 5 minutes for bursts of sweetness.
- If you love heat, stir a pinch of cayenne or red pepper flakes into the honey mustard sauce.
- For a richer finish, crumble a little feta or goat cheese over the tray right before serving.
Pin it This is the kind of dinner that makes weeknights feel less like a chore and more like a small victory. I hope it brings you the same ease and satisfaction it has brought me, tray after tray.