Looking for a one pan sheet dinner? Make this Honey Dijon Salmon and Root Vegetables with Drew’s Organics Dressing for a no mess meal.
There’s something about winter produce that makes me feel oh so cozy inside. Nothing beats a great stew or in this case a pan of all my favorite roasted to perfection. I’m talking carrots, rutabagas, and potatoes. Those hearty veggies that I can’t get enough of.[bctt tweet=”One Pan, all the flavor!!-Make this Honey Dijon Salmon and Root Veggies #recipe “]
To get started you must chop all the vegetables first. For this recipe I cut the carrots in half both ways (width wise first then length wise). Then I moved on to the potatoes and rutabagas by cutting them in smaller quarter sized pieces. The trick to get perfectly cooked veggies is by cutting them in smaller and similar sized pieces to cook evenly and with the salmon on time.
Once the vegetables have been chopped take them and spread over a sheet pan. The vegetables should be in a single layer with extra space (for your salmon). Even though it’s technically a one pan type of dinner, I’d like to think of this recipe as a 2 step process. The first step is to roast the veggies in the oven by themselves. Why? Because it so much longer to cook.
Have you ever roasted something only to find out it didn’t cook all the way through. If you cook both the salmon and root vegetables together more than likely you will have delicious salmon but undercooked vegetables (no bueno). We’re roasting the carrots, rutabages, and potatoes first for about 10-15 minutes . While in the oven prepare your salmon by seasoning with salt and pepper and herbs( like dill or parsley, optional). After the initial roasting, make way by forming 3 long wells for your salmon. Nestle each salmon fillet into the well by re-arranging the root vegetables as needed. Remeber to keep everything in single layer for even cooking. Return sheet pan back to the oven and continue to roast for 15 minutes.
Now that the salmon is done this brings us to my favorite part. Drizzling the Honey Dijon sauce over the salmon. I could easily eat the salmon plain but this isn’t just a plain recipe! Using a small spoon lightly drizzle Drew’s Organics Honey Dijon Dressing and Marinade over top salmon and sprinkle some more herbs (parsley or dill) for good measure.
For another easy recipe that’s made vegan and gluten free check out this Shiitake Ginger Stir Fry.
This post is in partnership with Drew’s Organics.
One Pan Honey Dijon Salmon and Root Vegetables
- 3 salmon fillets
- 1/4 cup Drew’s Organics Honey Dijon Dressing and Marinade
- 1 medium to large rutabega
- 4 small red potatoes
- 3 medium to large carrots
- 2 tbsp olive oil
- salt and pepper
- dill or parsley for garnish
Pre heat oven to 400 F. Using a knife cut carrots in half and length wise, chop potatoes and rutabagas in smaller quarter inch thick pieces.
Add vegetables to sheet pan. Season with salt and pepper. Drizzle with 2 tbsp of olive oil. Toss root vegetables around to even distribute seasoning and olive oil.
Cook root vegetables in oven for 10-15 minutes. While vegetables cook prepare the salmon by seasoning with salt and pepper and dill (dill optional). Remove sheet pan from oven.
Create 3 spaces and place salmon fillets on the sheet pan. Make sure to keep vegetables in a single layer. Brush on top of salmon Drew’s Organics Honey Dijon Dressing and Marinade. Return sheet pan to oven and continue to cook 15 minutes.
Remove from oven. Lightly drizzle Drew’s Organics Honey Dijon Dressing and Marinade. Sprinkle with additional herbs.