One Pan Salmon and Veggies
- Casserole skillet
- Mixing bowls
INGREDIENTS
- 1.5 pounds/680 grams skinless salmon, cubed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Vegetables:
- 2 medium yellow potatoes, thinly sliced
- 4 medium carrots, peeled and sliced diagonally
- 3 shallots, sliced into rounds
- ¼ cup olive oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup parsley, chopped
Honey Mustard Sauce:
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/8 teaspoon apple cider vinegar
- 1/8 teaspoon paprika
- Salt and black pepper, to taste
INSTRUCTIONS
- Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
- Toss potatoes, carrots, and shallots with olive oil, paprika, salt, and black pepper. Spread evenly on a large sheet pan. Bake for 30 minutes. Flip vegetables and bake for another 10 minutes until potatoes are fork-tender.
- Meanwhile, toss salmon cubes with olive oil, paprika, black pepper, garlic powder, salt, Dijon mustard, and honey. Let marinate while vegetables bake.
- After 40 minutes, remove vegetables from the oven. Place salmon cubes on top and sprinkle with parsley. Return to the oven and bake for 10 to 12 minutes. Broil for 2 minutes if desired to finish.
- Whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, paprika, salt, and black pepper until smooth. Drizzle sauce over salmon and vegetables before serving. Finish with a squeeze of lemon if desired.
FAQ
What type of salmon is best for one pan salmon and veggies?
Skinless salmon fillets or portions are ideal because they cook evenly and can be cut into uniform cubes that roast perfectly alongside vegetables. Atlantic salmon is commonly used due to its mild flavor, high fat content, and firm texture, which prevents it from drying out during baking. Wild-caught sockeye or coho salmon also works well, offering a more pronounced flavor but slightly firmer flesh. Avoid overly thin or small fillets, as they may overcook quickly. Fresh, firm, and evenly sized pieces ensure the salmon and vegetables finish cooking at the same time for a balanced one pan salmon and veggies dish.
What other vegetables can be used for this recipe?
Bell peppers, zucchini, broccoli, or green beans can be added, but keep in mind that different vegetables have different cooking times. Denser vegetables like carrots and potatoes should remain in larger pieces, while softer vegetables like zucchini or asparagus can be added in the final 10 minutes of baking to prevent overcooking. Season all vegetables evenly with olive oil, salt, and pepper. Adjusting baking time ensures that all ingredients cook perfectly.
Can the vegetables be prepared in advance?
Slice potatoes, carrots, and shallots and store them in an airtight container in the refrigerator for up to 24 hours before baking. Pre-measuring olive oil, paprika, salt, and pepper for tossing can also save time. However, it’s best not to season too far in advance, as the vegetables may release water and affect roasting. When ready to cook, toss the vegetables with the seasonings, then proceed with baking. Preparing vegetables ahead ensures faster assembly and helps maintain the crispness and flavor in one pan salmon and veggies.
How can I ensure the salmon stays tender while baking?
It’s important to cut the fillets into uniform cubes so they cook evenly. Tossing the salmon in olive oil, honey, Dijon mustard, and spices creates a protective coating that locks in moisture. Bake the salmon over partially cooked vegetables to avoid overexposure to heat, which could dry out the fish. Baking at 400 degrees Fahrenheit/200 degrees Celsius ensures a fast, even cook, while finishing under the broiler for 1–2 minutes adds a slight caramelized finish without drying. Monitoring internal temperature or baking time is crucial to achieve tender one pan salmon and veggies.
What other sauces pair well with one pan salmon and veggies?
Lemon-dill vinaigrette, garlic aioli, or a yogurt-based herb sauce can all complement the roasted salmon and vegetables. For a lighter option, mix olive oil, lemon juice, and Dijon mustard for a tangy glaze. A balsamic reduction adds a subtle sweetness that pairs well with root vegetables. When substituting, consider the thickness and sweetness of the alternative sauce to maintain a balanced coating and flavor for one pan salmon and veggies.
Can I use frozen salmon for one pan salmon and veggies?
Yes, but proper thawing is essential to maintain texture and flavor. Thaw the salmon in the refrigerator for several hours or overnight, ensuring it stays cold to prevent bacterial growth. Avoid microwaving to defrost, as it can partially cook the salmon and affect texture. Once thawed, pat the salmon dry with paper towels to remove excess moisture, which helps the seasoning and honey mustard coating adhere better. Using thawed salmon ensures that the fish cooks evenly with the vegetables, maintaining the tender, moist quality characteristic of one pan salmon and veggies.
How do I prevent the vegetables from burning while baking?
It is important to toss them evenly in olive oil and seasonings to create a protective coating. Spread them in a single layer on the sheet pan to allow hot air circulation and even roasting. Midway through baking, flip or stir the vegetables to promote uniform caramelization. Baking at 400 degrees Fahrenheit/200 degrees Celsius provides sufficient heat without overcooking. Using parchment paper or a light coating of oil on the sheet pan also helps prevent sticking and burning.
What is the best way to store leftovers?
Leftovers from one pan salmon and veggies can be stored safely in an airtight container in the refrigerator for up to three days. Allow the dish to cool to room temperature before sealing to prevent condensation, which can make vegetables soggy. For best results, separate the salmon from vegetables if possible, as fish tends to release moisture during storage. Reheat gently in the oven at 350 degrees Fahrenheit/175 degrees Celsius to maintain texture, or use a skillet on medium heat for quicker reheating.
What is Borekitas?
The name “borekitas” is thought to come from the Turkish word “börek”, which means “pie”. Borekas are believed to have originated in Asia, and were brought to the Middle East by Sephardic Jews during the 15th century. They quickly became popular throughout the region, and today there are many different variations of borekas, each with its own unique flavor.
