Save I was halfway through a chaotic Tuesday when I realized I had promised dinner to friends in two hours. The fridge offered salmon, a bag of baby potatoes, and some tired vegetables that needed rescuing. I tossed everything onto one tray, whisked together honey and mustard because that's what was open, and slid it into the oven. Twenty minutes later, the kitchen smelled like a bistro, and I looked like I'd planned it all along.
The first time I made this for my sister, she asked if I'd taken a cooking class. I laughed because I'd literally been reading emails while the oven did all the work. She went quiet when she tasted the salmon, then asked for the recipe on her phone before she even finished her plate. That's when I knew this one was a keeper.
Ingredients
- Salmon fillets: Skin-on keeps them moist, but skinless works if that's what you have. Look for fillets that are similar in thickness so they cook evenly.
- Baby potatoes: Halve them so they get crispy edges and creamy centers. If they're large, quarter them instead.
- Carrots: Cut into sticks rather than rounds so they roast instead of steam, giving you those sweet caramelized edges.
- Red bell pepper: Adds color and a slight sweetness that balances the tangy sauce beautifully.
- Red onion: Wedges soften and turn jammy in the oven, almost melting into the vegetables.
- Green beans: Trim the ends and toss them in whole. They get tender but keep a little snap.
- Dijon mustard: The base of the sauce. It brings sharpness and helps everything emulsify together.
- Honey: Balances the mustard and caramelizes on the salmon as it bakes.
- Lemon juice: Brightens the whole dish and cuts through the richness of the fish.
- Garlic: Mince it finely so it melts into the sauce without any harsh bites.
- Dried thyme: A subtle herby note that makes the kitchen smell like you know what you're doing.
Instructions
- Preheat and prep:
- Set your oven to 200°C and line a large baking tray with parchment paper. This keeps cleanup to a minimum and prevents anything from sticking.
- Toss the vegetables:
- In a big bowl, coat the potatoes, carrots, pepper, onion, and green beans with olive oil, salt, and pepper. Spread them out in one layer so they roast instead of steam.
- Give them a head start:
- Roast the vegetables alone for 10 minutes. This ensures they finish at the same time as the salmon and get those crispy golden edges.
- Make the sauce:
- Whisk together the mustards, honey, lemon juice, olive oil, garlic, thyme, salt, and pepper until smooth. Taste it and adjust if you want it sweeter or tangier.
- Add the salmon:
- Nestle the fillets among the vegetables and brush them generously with sauce. Save a little sauce for drizzling at the end.
- Bake until perfect:
- Return the tray to the oven for 10 to 12 minutes. The salmon should flake easily with a fork and the vegetables should be tender and slightly charred at the edges.
- Finish and serve:
- Drizzle the reserved sauce over the salmon and scatter fresh herbs if you have them. Serve straight from the tray for maximum ease.
Save One evening, my neighbor smelled this baking through the open window and knocked on the door to ask what I was making. I invited her in, plated up an extra portion, and we ended up eating together at the kitchen counter. She said it tasted like something her mom used to make, which is the kind of compliment that sticks with you.
Swaps and Variations
You can use zucchini, asparagus, or cherry tomatoes instead of the vegetables listed. I've done this with whatever needed using up and it's never disappointed. If you want a little heat, add chili flakes or smoked paprika to the vegetables before roasting. For a richer sauce, stir in a teaspoon of whole grain mustard for texture.
Serving Suggestions
This is complete on its own, but I sometimes serve it with a handful of arugula tossed in lemon juice and olive oil on the side. Crusty bread is perfect for mopping up the sauce, and if you want to stretch it further, a bowl of fluffy rice or couscous does the job. A crisp Sauvignon Blanc or a cold beer pairs beautifully.
Storage and Reheating
Leftovers keep in the fridge for up to two days in an airtight container. Reheat gently in the oven at 160°C for about 10 minutes so the salmon doesn't dry out. The vegetables hold up well, but the salmon is always best fresh. I've flaked leftover salmon into a salad the next day and it was just as good.
- Store the extra sauce separately so you can drizzle it fresh when reheating.
- Don't microwave the salmon or it will turn rubbery.
- Cold salmon and roasted vegetables make a great next day lunch straight from the fridge.
Save This recipe has saved me more times than I can count, and it never feels like I'm cutting corners. It's proof that simple can be stunning, especially when you're hungry and short on time.
Recipe FAQs
- → Can I use skinless salmon fillets for this dish?
Yes, both skin-on and skinless fillets work well. Skin helps retain moisture but can be omitted if preferred.
- → What vegetables can I substitute or add?
Feel free to swap or include zucchini, asparagus, or cherry tomatoes for variety and extra color.
- → How is the honey mustard sauce prepared?
The sauce combines Dijon and wholegrain mustard with honey, lemon juice, olive oil, minced garlic, thyme, salt, and pepper whisked together for a tangy glaze.
- → Is it necessary to roast the vegetables before adding salmon?
Roasting vegetables first gives them a head start to ensure they are tender when the salmon finishes baking.
- → Can I prepare this dish ahead of time?
Vegetables and sauce can be prepped in advance, but baking is best done just before serving for ideal texture and flavor.