Herb-Crusted Salmon with Roasted Vegetables
Dijon-herb crusted salmon fillets baked alongside Brussels sprouts and carrots on one sheet pan. A hands-off, heart-healthy dinner that's ready in 25 minutes.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. Best eaten fresh — not recommended for freezing.
- Batching: Give the vegetables a 10-minute head start so they finish cooking at the same time as the salmon.
- Reheat: Microwave at 50% power for 2 minutes. Alternatively, reheat in a 350°F oven for 8 minutes for better texture.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
THE MACRO PREP
Toss Brussels sprouts and carrots with 1 tablespoon olive oil, salt, and pepper. Spread on the sheet pan.
HIGH HEAT SEAR
Roast vegetables for 10 minutes to give them a head start.
THE MACRO PREP
Meanwhile, mix Dijon mustard, remaining olive oil, rosemary, thyme, and garlic into a paste.
STEP 5
Remove pan from oven, push vegetables to the sides, and place salmon fillets in the center. Spread herb-Dijon paste on top of each fillet.
STEP 6
Return to oven and bake for 12–15 minutes until salmon is cooked through and flakes with a fork.
STEP 7
Squeeze lemon over everything. Divide among 4 containers.
PRIMARY CATEGORY
EXPLORE MORE Sheet Pan ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 4 salmon fillets (6 oz each)
- 3 cups Brussels sprouts, halved
- 2 large carrots, cut into 1/2-inch coins
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil, divided
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, cut into wedges