Sheet Pan Salmon and Vegetables with Mustard Vinaigrette

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We are HUGE salmon fans in our house (and can even get our 5 year old to try a few bites), so it’s been super convenient to order from Wild Alaskan Fish (and you can get $15 off using this link, which is even better!) I just keep the fish in my freezer, and a day ahead, put into the fridge and have it ready to go for dinner.

What we tried new in the recipe and extra loved were roasting the fish (since searing is my favorite method) and the awesome sauce below. I’ve made the sauce a few more times since and served with other dishes like chicken and vegetables.

(#ad Note: Although the fish was provided to me at no cost to me, the opinions and content are my own.)


1 pound Brussels sprouts, halved
1 pound carrots (small ones, baby ones, or chopped)
½ cup olive oil, divided
1¼ teaspoon salt, divided
2-4 salmon fillets
2 tablespoons fresh lemon juice (from 1 lemon)
1 shallot or sweet onion, finely chopped
1½ teaspoon Dijon mustard
1 tablespoon capers, drained
Fresh dill (optional)


Preheat oven to 450°F. Toss vegetables with 2 tablespoons oil, and ½ teaspoon salt on a foil-lined baking sheet. Roast for 15 minutes.

While vegetables cook, season salmon with salt. Add salmon to the sheet and roast for 5-10 more minutes, until salmon is cooked and the vegetables are cooked through. (if needed, you can remove any cooked veggies or salmon if the timing is off.)

While sheet pan is roasting, whisk lemon juice, onion/shallot, mustard and capers with remaining ¼ cup oil and ¼ teaspoon salt and drizzle over salmon and vegetables. Serve Warm.

Top with fresh Dill (if available)

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