Baked Dijon Salmon with Roasted Garlic and Sweet Potato – Sheet Pan Salmon and Vegetables!
In this baked Dijon salmon recipe, you can prepare a moist, flavorful filet just by spreading a bit of Dijon mustard on top! Where there’s fat, there’s flavor—which is why you don’t need to do much to make salmon taste delicious!
The wholesome fats (a.k.a. omega-3s) that make salmon a disease-fighting superfood also create its flaky texture and rich, indulgent taste. And, the strong bite of mustard-y goodness makes this salmon sheet pan dinner simply delicious, and deliciously simple.
For an even stronger kick of flavor, use a grainy Dijon mustard! And, I like to balance that flavor by stirring in some chopped sage for a burst of freshness. (Or, any herbs that you like!)
Toss this baked Dijon salmon on a pan with your favorite vegetables and make weeknight dinners easy! A simple meal prep dinner that’s deliciously nutritious—and involves minimal dirty dishes.
TIP for Tastier Salmon Sheet Pan Dinners:
Before putting your baked Dijon salmon in the oven, it can help to add a little tent of foil on top. Since veggies will need a bit longer to cook through, that foil tent will help keep your salmon moist and prevent it from drying out!
One Pan, Endless Possibilities
Of course, you can pair your baked Dijon salmon with any vegetables or accompaniments that YOU prefer. This particular combination of red onion, whole garlic cloves, and sweet potato is just one that I really enjoy!
Roasting can bring out the natural sweetness in all kinds of veggies. And, that sweetness complements the sharp Dijon flavor in this salmon sheet pan dinner wonderfully.
I love how the sweet potato gets sweeter and creamier in the oven, and even the red onion starts to caramelize! Plus, if you’re a true garlic lover like me, roasting whole cloves is a must-try!
Wild Caught vs Farm Raised Salmon: Is There a Difference?
For this baked Dijon salmon sheet pan dinner, you can use whichever you prefer—wild caught OR farm raised salmon. But, if you don’t know which you prefer or want to learn more, there’s lots of helpful info in my Wild Caught Salmon vs Farm Raised blog!
Baked Dijon Salmon: 4-oz salmon filet 1 Tbsp Dijon mustard (grainy, if preferred) 1 tsp fresh sage, chopped (or any herb that you prefer!)
Roasted Veggies: 1 cup sweet potato, cubes ½ red onion, cut into wedges 12–15 garlic cloves (1 head of garlic) 2 tsp avocado oil dried oregano, to taste paprika, to taste salt, to taste
Preheat oven to 425°F (220°C).
Add salmon filet to a tray lined with parchment or foil, along with sweet potato cubes, red onion wedges, and garlic cloves.
In a bowl, mix Dijon mustard and sage together. Spread on top of salmon filet.
Drizzle veggies with oil, season to taste, and toss to coat.
Cover salmon with a foil tent to prevent filet from drying out in the oven. (If you prefer your salmon cooked more medium-rare than well-done, cook salmon for just 8-10 minutes on a separate pan from your vegetables.)
Roast for 25 minutes.
Serve and enjoy!
Yields 1 sheet pan dinner.
*Nutrition provided for baked dijon salmon made with wild sockeye salmon.