Honey Dijon and Dill Sheet Pan Salmon and Veggies

All Recipes

Seafood

Prep Time

10 minutes

Cooking Time

35 minutes

Yields

4 servings

Ingredients

1 lb. salmon

1 lb. baby red potatoes, diced into bite size pieces

1 lb. fresh green beans, trimmed

1 cup cherry tomatoes

1/3 cup olive oil

3 tablespoons fresh chopped dill + more for garnish

2 tablespoons Dijon mustard

1 tablespoon honey

1 tablespoon apple cider vinegar

Kosher salt

fresh cracked pepper

Directions

Preheat oven to 400 degrees and line a baking sheet with aluminum foil or parchment paper.
In a mason jar combine oil, dill, mustard, honey, vinegar, salt and pepper. Shake until emulsified.
Add potatoes to the pan in an even layer and drizzle with about a quarter of the dressing mixture. Bake potatoes for 15 minutes by themselves.
Add salmon, green beans and tomatoes to the pan, spreading the veggies out in an even layer. Drizzle salmon and veggies with remaining dressing.
Bake for 18-20 minutes or until salmon flakes easily with a fork and veggies are cooked through. Garnish with fresh chopped dill and enjoy!

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