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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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Ingredients

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

Instructions

  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 Tbl oil, 1/2 tsp of salt and 1/4 tsp 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 Tbl oil and 1/2 tsp 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 Tbl 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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