This one pan salmon is perfect for a busy weeknight meal. Ready in 15 minutes, it’s a nutritious meal the whole family will enjoy!
I love the idea of using just one pot or a pan. Not only is cleanup easy but you don’t spend forever in the kitchen cooking after a long hard day of work. Don’t get me wrong, the kitchen is my happy place. But weeknights are crazy when the kids are hungry and don’t have the patience to wait for me to cook an elaborate dinner.
My favorite part is that the girls eat the rainbow veggies I add on the side. The colors look so pretty and the girls love their rainbows as much as I do. Chopping the veggies and seasoning them doesn’t take very long and adding that glaze on the salmon with a little honey and mustard mix is perfect to brighten up the salmon.
I kept the seasoning for the veggies pretty simple – salt, pepper, and a little dried oregano. Why? Because I want the salmon to shine too. The veggies have their color that attracts you to them so the salmon should have something too, right? The glaze is very easy to make. Just mix a little dijon mustard, honey, garlic, and of course fresh squeezed lemon juice. Brush it on to the salmon and voila! All that is left to do is bake!
From my kitchen to yours, I hope you enjoy this easy and delicious One Pan Salmon with Rainbow Veggies!
One Pan Baked Salmon and Rainbow Veggies
- 3 salmon filets
- 1 c cherry tomatoes
- 1 bunch asparagus spears, chopped into 1" stems
- 1 yellow squash, sliced into 1" half moons
- 1 orange bell pepper, sliced into 1" cubes
- 1/2 purple onion, 1" slices
- 1 Tbsp Olive or Avocado Oil
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp dried oregano
For the glaze:
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 2 tsp minced garlic
- 2 tsp fresh squeezed lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- Preheat oven to 400 degrees F.
- Line up all the veggies on a sheet pan as well as the salmon filets.
- Drizzle the oil over all of the veggies, and then season with salt, pepper, and dried oregano. Gently mix to make sure the seasonings have evenly coated the veggies.
- In a small bowl, combine all of the ingredients for the glaze and whisk well to emulsify.
- Using a pastry brush, brush the glaze onto the salmon (if you are using skinless salmon, make sure to brush both sides of the salmon).
- Bake for 13-15 minutes in the oven then remove.
- Let cool for 1-2 minutes before serving.
*I prefer to use fresh salmon for this recipe, however, if you are using frozen salmon, make sure to thaw it at room temperature to allow for even cooking time.
*If you would like a crispy crust, stop baking 1-2 minutes early, change oven setting to broil and keep in oven for another 2-3 minutes after the baking time is over. Watch carefully so as not to burn.
Here are the tools I used for this recipe: