Baked Sheet Pan Lemon Dijon Salmon and Veggies

  • Author: TKWAdmin
  • Prep Time: 10
  • Cook Time: 45-60
  • Total Time: ~1 hour
  • Category: Sheet Pan, Seafood. Easy Meals
  • Method: Oven
  • Cuisine: Seafood

Flaky salmon coated in a mouth-watering lemony Dijon mustard glaze baked with crispy potatoes and carrots makes you a Sheet Pan dinner ROCK STAR! Perfect for those busy days when you want deliciousness without the fuss!


Baked Sheet Pan Lemon Dijon Salmon and Veggies
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  • 1 1/2 lb salmon filets, patted dry
  • 3 tablespoon olive oil, divided
  • 1 1/2 teaspoon kosher salt, divided
  • 1 teaspoon pepper, divided
  • 1 tablespoon fresh lemon juice plus lemon slices for garnish
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon whole grain mustard
  • 1 clove garlic, minced (1 teaspoon)
  • 2 tablespoon fresh parsley minced (1 teaspoon dried)
  • 1 teaspoon fresh thyme (1/2 teaspoon)
  • 1 lb yellow potatoes, skin on and cubed
  • 8 ounces baby carrots


  1. Preheat the oven to 400F and line a large rimmed baking sheet with parchment. Add the cubed potatoes to one side of the pan and the carrots in the middle. To a bowl add the potatoes, 1 tablespoon oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper; mix to coat evenly. Place to one side of the pan in an even layer. In the same bowl add the carrots, 1 tablespoon oil and 1/2 teaspoon of salt; mix to coat evenly and place next to the potatoes. Bake for 35 minutes.
  2. While the veggies are cooking, make the glaze. To a bowl add 1 tablespoon oil, rest of the salt, pepper, lemon juice, Dijon, whole grain mustard, garlic, parsley and thyme. Whisk until well combined. Set aside.
  3. When the 35 minutes is up, remove the pan from the oven and place the salmon filets, skin-side down. Spread on half of the lemon Dijon glaze over the salmon and bake for 8-10 minutes. Remove from the oven, add the rest of the glaze over top of the salmon (and carrots if desired) and bake for another 3-5 minutes or until the fish flakes easily with a fork and the fat has rendered.
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