Honey Mustard Salmon Roasted Vegetable Tray

This honey mustard salmon tray bake pairs tender salmon with roasted zucchini, red pepper and red onion. A quick Dijon, honey and lemon glaze adds sweet-tangy flavor, and the vegetables roast on the same pan for an easy dinner.

Prep: 15 minutes · Cook: 25 minutes · Total: 40 minutes · Serves: 4

Watch the Recipe Video Here

Watch: Honey Mustard Salmon Roasted Vegetable Tray recipe video

Ingredients

• 4 salmon fillets (about 140–170 g each)
• 1 medium zucchini, cut into bite-size pieces
• 1 red bell pepper, chopped
• 1 medium red onion, cut into wedges
• 3 tablespoons olive oil, divided
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 1 tablespoon fresh lemon juice, plus lemon wedges to serve
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the oven to 220°C (425°F). Line a large rimmed baking tray with baking paper.
2. Put the zucchini, red pepper and red onion on the tray. Toss with 2 tablespoons of olive oil, oregano, salt and pepper. Spread in one layer.
3. Roast the vegetables for 12–15 minutes, turning once, until they begin to soften.
4. In a small bowl, whisk the Dijon mustard, honey, lemon juice and remaining 1 tablespoon olive oil.
5. Move the vegetables aside to make room for the salmon. Place the fillets on the tray and brush the tops with the honey-mustard mixture.
6. Return the tray to the oven for about 10–12 minutes, depending on fillet thickness. Check the thickest part of the salmon with a food thermometer; cook to 63°C (145°F), or until safely cooked to your local food-safety guidance.
7. Serve hot with the roasted vegetables and lemon wedges. Taste and adjust the seasoning if needed.

Tips and substitutions

• Cut the vegetables into similar-sized pieces so they roast evenly.
• For a stronger mustard flavor, add another teaspoon of Dijon to the glaze.
• Cooking time varies with salmon thickness and oven performance, so use temperature rather than time alone to check doneness.

Food safety: keep raw salmon separate from ready-to-eat foods, wash hands and utensils after handling it, and refrigerate leftovers promptly.