Craving a restaurant worthy meal without the fuss? This Sheet Pan Salmon with Roasted Vegetables delivers succulent honey mustard glazed fillets and caramelized veggies in just 30 minutes all on one pan! Perfect for busy weeknights, it pairs tender asparagus, sweet bell peppers, and crispy potatoes with flaky salmon kissed with lemon and dill. Minimal prep, zero stress, and effortless cleanup. Healthy never tasted so indulgent. Whip up this colorful, nutrient-packed feast and savor vibrant flavors straight from oven to table!

Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

• 1 lb baby potatoes, halved
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, cut into wedges
• 4 (6-oz) salmon fillets (skin-on or skinless)
• 5 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp dried thyme
• ½ tsp smoked paprika
• 1 tbsp honey or maple syrup
• 1 tbsp Dijon mustard
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1 tsp dried dill (or 1 tbsp fresh)
• Salt and black pepper to taste
• Lemon slices (for garnish)

Instructions

1. Prep Potatoes & Preheat:
   Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
   Toss potatoes with 1 tbsp olive oil, salt, and pepper. Spread on pan and roast for 15 minutes.
2. Season Vegetables:
   In a bowl, toss asparagus, bell peppers, and onion with 2 tbsp olive oil, garlic powder, thyme, smoked paprika, salt, and pepper.
3. Roast Vegetables:
   Remove pan from oven. Push potatoes to one side.
   Add seasoned vegetables in an even layer. Roast for 10 minutes.
4. Prepare Salmon Glaze:
   Whisk together 2 tbsp olive oil, honey/maple syrup, Dijon mustard, lemon juice, lemon zest, minced garlic, dill, salt, and pepper.
   Brush mixture evenly over salmon fillets.
5. Combine and Finish Cooking:
   Push vegetables aside. Place salmon in center of pan.
   Top salmon with lemon slices.
   Roast 12–15 minutes until salmon flakes easily and vegetables are tender.