Grilled Salmon with Oven Roasted Veggies & Lemon Dijon Sauce

Grilled salmon with oven roasted veggies is your new easy, healthy, and delicious weeknight dinner. It’s also really quick to whip up so there are no excuses as to why you can’t eat healthy on a busy weeknight! This recipe right here is exactly what you have been looking for. We used some of our favorite veggies that we had on hand for this one tonight, and I’m not gonna lie, it was really really good. It would be rude if we didn’t share this one with you.

Start by preheating your oven so it gets nice and hot while you are prepping the rest of the dish.

Toss the broccoli, asparagus, tomatoes, and garlic in a bowl with a little olive oil, then spread them out on a parchment-lined sheetpan and sprinkle with kosher salt.

Pop them into the oven and set the timer for 15 minutes.

While the veggies are doing their thing in the oven, you can whip up the lemon Dijon sauce. On a side note, sauces and dressings are literally game changers, and they don’t have to be complicated. We do a ton of homemade dressings and sauces, and they are never more than a few ingredients whipped up in the blender.

For this sauce, all you need is shallot, honey, dijon, greek yogurt, lemon, and olive oil.

That is it! Add them all into a blender, minus the olive oil and blend them up. Slowly add the olive oil until it’s nicely emulsified. Season with a little salt and pepper and set it aside.

Season the salmon with a little olive oil and kosher salt and sear it flesh side down on an oven proof grill pan. It’s best if the pan is nice and hot so you get those pretty grill marks on the salmon. Cook for 3 minutes then turn the fish over and cook for an additional 3 minutes.

To top it off, place the salmon in the oven with the veggies and cook for another 3 minutes. Keep an eye on everyone as we don’t want any burning to take place!

Remove the veggies and salmon from the oven, plate them and drizzle with the lemon dijon sauce. Enjoy! This dish has the potential to make it into the weekly rotation more than once!

What to Eat with this Grilled Salmon with Oven Roasted Veggies & Lemon Dijon Sauce?

There are so many ways to make this Grilled Salmon with Oven Roasted Veggies even more enjoyable and unique. You can pair it with a side of quinoa or with some Garlic mashed cauliflower, sometimes I love it with Cauliflower Alfredo, or even a small plate of Seared Scallops.

This recipe actually reminds me of my last salmon recipe, Soy Ginger Glazed Salmon with Black Rice, which has a different flavor, of course, but shares that same satisfying sea flavor taste. I really love this type of dish, and maybe I will share something similar next week.

Ingredients

For the Salmon and Veggies

• 1 lb center cut wild salmon filet, cut into 2 equal portions (skin on)
• 1 clove garlic, pressed
• 1 Tbs + 2 tsp good quality olive oil
• 1 C mini hierloom tomatoes, halved
• 1 C brocolli, chopped into small florets
• 6 spears asparagus, chopped at an angle – tough stalks discarded

For the Lemon Dijon Sauce

• 1 shallot, chopped
• 1 Tbsp raw honey
• 1½ Tbsp dijon mustard
• 1 Tbsp 0% greek yogurt
• juice of 1 large lemon
• ¼ C olive oil
• kosher salt to taste

How to Make Grilled Salmon with Oven Roasted Veggies & Lemon Dijon Sauce?

Step 1:

Preheat oven to 425 degrees.

Step 2:

In a medium bowl add garlic and 1 Tbsp olive oil. Add tomatoes, brocolli and asparagus and toss to coat.

Step 3:

Line a small rimmed sheetpan with parchment paper. Spread veggies out evenly across pan. Sprinkle with kosher salt.

Step 4:

Set oven timer for 15 minutes.

Step 5:

While the salmon is cooking add shallot, honey, dijon and lemon juice to a blender or use an immersion blender. Blend on high until pureed. With the blender running slowly drizzle in olive oil. Season with kosher salt to taste. Set aside.

Step 6:

Heat an oven-proof grill pan over medium high heat. Coat salmon flesh with remaining olive oil. Season with kosher salt.

Step 7:

Sear salmon flesh side down for 3 minutes until golden brown sear marks appear. Flip the salmon with a spatula and cook with skin side down for an additonal 3 minutes. Time the salmon being done on the stove with the oven timer turning off.

Step 8:

Transfer salmon (keep on the grill pan) to the oven and set the timet for an additonal 3 minutes. Keep the veggies in the oven as well. Watch carefully as you don’t want the salmon to overcook.

Step 9:

Remove salmon and veggies from oven. Use a metal spatula to slide the salmon off of the skin, place the salmon on serving plates. Top with roasted veggies and drizzle with lemon dijon sauce.

Kitchen Equipment Needed

• Oven
• Grill pan (oven-proof)
• Medium mixing bowl
• Small blender or immersion blender
• Small rimmed baking sheet
• Parchment paper
• Metal spatula
• Measuring spoons and cups
• Knife
• Cutting board

How to Store Leftovers?

Just let the salmon and veggies cool down first. Place them in an airtight container and keep them in the refrigerator. They will stay fresh for up to 4 days.

FAQ

How do I know when the salmon is cooked?

The salmon should be juicy. I think just from the look, you can know.

Can I use regular tomatoes instead of heirloom?

Yes, you can chop up regular tomatoes.

Can I grill the salmon outside on a barbecue?

Yes, just make sure to oil the grill and the salmon well.

Can I use frozen salmon?

Yes.

What veggies can I swap in?

You can try zucchini, carrots, or bell peppers, or any.

Is the sauce spicy?

No, it’s tangy and sweet, but not spicy at all.

Can I use another type of fish?

Sure, this recipe also works great with other fish.

Grilled Salmon with Oven Roasted Veggies & Lemon Dijon Sauce is a simple, delicious dinner that I love to cook for the family. Give it a try, and don’t forget to share it with your family and friends. And make sure to subscribe to the blog so you never miss more fish recipes.