Sheet Pan Salmon Baked with Vegetables, Lemon-Mustard Sauce and Dill

Juicy salmon baked alongside potatoes, carrots, onions and mushrooms, finished with a delicate lemon-mustard sauce with dill — a complete dinner on one sheet pan. Minimal dishes, straightforward steps, and a bright flavor the whole family will enjoy.

Ingredients

For the salmon

• 3 salmon fillets
• 4 tbsp olive oil
• Juice of half a small lemon
• 1 tsp mustard
• 2 garlic cloves, grated or pressed
• 1 tbsp finely chopped parsley
• 1/2 tsp ground black pepper
• 1/2 tsp red pepper flakes
• Salt to taste

For the vegetables

• 1.1 lb | 500 g baby or young potatoes
• 2 carrots
• 2 small red onions
• 5–6 button mushrooms
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 4–5 tbsp olive oil

For the lemon-mustard sauce with dill

• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 1/6 cups | 280 ml milk
• 1 bunch dill, finely chopped
• 1 tsp mustard
• Juice of half a small lemon
• 1 garlic clove, finely grated
• Salt and pepper to taste

How to make it

1. Preheat the oven to 400°F | 200°C. Line a sheet pan with parchment paper.
2. Make the salmon marinade: whisk together the olive oil, lemon juice, mustard, garlic, parsley, black pepper, red pepper flakes and salt. Coat the salmon fillets and let them marinate for 10–15 minutes.
3. Prepare the vegetables: halve the potatoes (cut larger ones into quarters), cut the carrots into batons, slice the onions into wedges, and halve the mushrooms. Toss with olive oil, thyme, garlic powder, red pepper flakes, black pepper and salt.
4. Roast the vegetables for 18–20 minutes, until lightly golden.
5. Push the vegetables toward the edges and place the salmon skin-side down in the center. Brush with the remaining marinade. Roast for another 10–12 minutes, until the fish is juicy and flakes easily (internal temperature about 125–131°F | 52–55°C).
6. While the salmon finishes, make the sauce: melt the butter over medium heat, add the flour and cook, stirring, for 1 minute. Gradually whisk in the milk and cook for 3–4 minutes, until lightly thickened.
7. Remove from the heat and stir in the dill, mustard, lemon juice and garlic. Season with salt and pepper. If needed, loosen with a splash of milk to reach the desired consistency.
8. Serve: divide the vegetables and salmon among plates and spoon over the warm sauce. Finish with fresh herbs and lemon wedges.

Nutritional value per serving

Calories	820 kcal
Protein	45 g
Fat	49 g
Carbohydrates	44 g
Fiber	7 g
Sugar	9 g
Sodium	780 mg

Tips and variations

• Salmon baking time depends on fillet thickness: thin pieces need 8–9 minutes, thicker ones up to 12–13 minutes.
• You can vary the vegetables: add broccoli, cauliflower or bell pepper, keeping the pieces similar in size for even roasting.
• For a lighter sauce, replace part of the milk with low-fat milk and the butter with 1 tbsp olive oil.
• Store leftovers for up to 2 days in the refrigerator. When reheating the sauce on the stove, stir well and add a little milk if needed.

Frequently asked questions

Can I use frozen salmon?

Yes. Thaw the fillets completely in the refrigerator, pat them dry and marinate as directed. Baking time may increase by 1–2 minutes.

What can I use instead of dill in the sauce?

Parsley or a mix of dill and scallions works well. Add the herbs at the end to preserve their fresh aroma.

What if I don’t have garlic powder?

Replace it with one finely grated garlic clove, adding it to the vegetables 5 minutes before the end of roasting so it does not burn.