Sheet-Pan Salmon and Vegetables

⏱ 35 min · 🍽️ 4 Servings · 🧂 11 Ingredients

Ingredients

  • 600 g skinless salmon fillet
  • 300 g broccoli
  • 2 piece zucchini
  • 250 g cherry tomatoes
  • 40 ml olive oil
  • 20 g honey
  • 20 g dijon mustard
  • 1 piece lemon
  • 2 cloves garlic
  • 1 pinch salt
  • 1 pinch black pepper

Instructions

  1. Heat the oven to 200 °C. Break the broccoli into small florets and cut the zucchini into rounds about a centimetre thick.
  2. Toss the broccoli and zucchini with half the olive oil, salt and pepper on a large tray and spread them into a single layer. Give them a head start in the oven, since vegetables take longer than fish.
  3. Meanwhile, whisk the honey, mustard, grated garlic, juice of half the lemon and the remaining olive oil into a smooth glaze.
  4. Cut the salmon into four portions, season with salt and pepper and coat them all over with the glaze.
  5. Pull out the tray, push the vegetables aside and nestle in the salmon along with the cherry tomatoes. Return to the oven until the salmon is just translucent in the centre and flakes into neat segments.
  6. Cut the remaining lemon into wedges, tuck them onto the tray and serve everything straight from the pan.
← Back
Sheet-Pan Salmon and Vegetables
📖 Culinse
quickeasysummergluten-free

Sheet-Pan Salmon and Vegetables

Salmon fillets and summer vegetables roast together on one tray under a honey-mustard glaze that caramelises at the edges. One pan, 25 minutes, almost no washing up..

⏱

Cook time

35 min

🍽️

Servings

4

🧂

Ingredients

11

View Original ↗

Nutrition

per serving

460 kcal

Calories

34 g

Protein

30 g

Fat

13 g

Carbs

Ingredients

For 4 servings

Estimated cost~€16.60 · ~€4.15/serving
  • 🛒
  • 🛒

Instructions

  1. 1

    Heat the oven to 200 °C. Break the broccoli into small florets and cut the zucchini into rounds about a centimetre thick.

  2. 2

    Toss the broccoli and zucchini with half the olive oil, salt and pepper on a large tray and spread them into a single layer. Give them a head start in the oven, since vegetables take longer than fish.

  3. 3

    Meanwhile, whisk the honey, mustard, grated garlic, juice of half the lemon and the remaining olive oil into a smooth glaze.

  4. 4

    Cut the salmon into four portions, season with salt and pepper and coat them all over with the glaze.

  5. 5

    Pull out the tray, push the vegetables aside and nestle in the salmon along with the cherry tomatoes. Return to the oven until the salmon is just translucent in the centre and flakes into neat segments.

  6. 6

    Cut the remaining lemon into wedges, tuck them onto the tray and serve everything straight from the pan.

Sheet-Pan Salmon and Vegetables Recipe | Culinse