SHEET PAN BALSAMIC DIJON SALMON AND VEGGIES

Read Time: 5 minutes
by Karen
18 comments

You may remember my earlier post with the recipe for my balsamic Dijon salmon. This new recipe uses that recipe for the baked salmon but turns it into a complete meal with baby potatoes and sliced zucchini that are all cooked together on one sheet pan making for a quick and easy dinner that can be made in under half an hour. This vibrant and wholesome meal brings together the rich flavors of succulent salmon, tangy balsamic, and the zesty kick of Dijon mustard, all perfectly roasted on a single sheet pan alongside a colorful array of crisp, roasted vegetables. With minimal effort and maximum flavor, this recipe is a testament to the art of easy yet elegant cooking.

Why You’ll Love This Recipe

It’s quick – It takes under 30 minutes to make.
It’s easy – There are only a couple of easy steps.
It only uses one pan – Which makes cleanup easier cause who needs to be scrubbing pots on a weeknight?

What Ingredients Do I Need?

This recipe uses only a few simple ingredients.

Salmon fillets – About 113g (4 ounces) each. Have your fish monger remove the pin bones.
Zucchini – 2 smaller ones.
Baby potatoes – Buy bagged prewashed ones for easier preparation.
Balsamic vinegar
Honey – A light or medium honey works best.
Dijon Mustard
Sesame oil
Sesame seeds – Optional.
Olive oil – For the pan.

A plate of raw salmon surrounded by 2 zucchini, small potatoes, bowls of balsamic vinegar, dijon mustard and honey.

How To Make This Sheet Pan Balsamic Dijon Salmon And Veggies

The original recipe for my balsamic Dijon salmon can be found here but to make it easier I will include the recipe here for the sauce as well.

Mix sauce – Whisk together balsamic vinegar, honey, Dijon mustard, and sesame oil until well combined and set aside until you’re ready to bake the salmon.

Someone whisking balsamic Dijon sauce in a small bowl.

Balsamic Dijon sauce in a small white bowl.

Preheat oven to 232C (450F)
Prepare potatoes and zucchini – cut potatoes in half and slice zucchini 1/4″ thick.

Someone slicing zucchini on a cutting board.

Prepare potatoes – Add potatoes to a sheet pan and drizzle with some olive oil. Using your hands, mix potatoes in oil until they are well coated. Sprinkle with salt.

Someone sprinkling salt on potatoes on a sheet pan.

Bake potatoes – Bake the potatoes with the cut side down for 10 minutes.
Add zucchini – After 10 minutes add zucchini slices to the pan with the potatoes and toss them with the potatoes to coat them in oil.
Add salmon and sauce – Lay a sheet of foil on one half of the sheet pan and add salmon pieces 1″ apart. Pour sauce over fillets and sprinkle with sesame seeds if using. Bake for 11-12 minutes or until salmon flakes apart easily with a fork.

Somone sprinkling sesame seeds over salmon on a sheet pan with potatoes and zucchini slices.

Remove from oven and serve

A sheet pan with salmon fillets, roasted potatoes and zucchini slices on it.

Yield

This recipe makes a complete meal for 4 people.

Recipe Tips and Tricks For Success

Be sure the oven is fully preheated to 232C (450F) before putting the potatoes in or they won’t get crispy enough.
Make sure to whisk the sauce until it’s completely blended with no streaks.
Space the salmon pieces about 1″ apart so that they cook evenly.
Don’t overcook the fish. It should be firm but still moist. You should be able to easily pierce it with a fork. If it resists the fork it needs more time and if it flakes apart too easily it’s overdone. My general rule is that it’s best to undercook than overcook salmon.
For easy clean up make sure to line your baking pan with foil. If you don’t the sauce will burn on your pan. Trust me, you do not want to try cleaning that off.

Recipe Variations

If you don’t have baby potatoes you can use any regular potato cut into small pieces or 1/2″ slices. Feel free to substitute the zucchini for whatever vegetable you have on hand. Broccoli or asparagus would work well. This recipe also works well with cod or sablefish. For a non-fish version, the sauce is also delicious baked with tofu.

Storage Tips

While the salmon is best eaten right away, any leftover potatoes and zucchini slices can be kept in a sealed container in the fridge for a few days and then reheated in the oven or an air fryer for a few minutes.

FREQUENTLY ASKED QUESTIONS;

What veggies go best with salmon? This depends on your tastes and is a personal choice but some of my favorites are asparagus, green beans, zucchini, carrots and green salads.

Do you cover the pan when baking salmon? As salmon cooks quite quickly it's not necessary to cover the pan. Jus cook on a pan skin side down and they will cook evenly and quickly.

Are you supposed to wash salmon before cooking? The USDA cautions against washing raw fish, meat or poultry as bacteria could splash on kitchen surfaces and spread to other foods. Any harmful bacteria will be killed off during the cooking process.