Roasted Honey-Dijon Salmon with Spring Vegetables

With this recipe, you have just enough time to prep each step as ingredients each take their turn in the oven.
Active Time:
20 mins
Total Time:
40 mins

Often when I cook, I like to tackle all my mise en place before I turn on the stove or oven, but this salmon sheet pan dinner is different. Get the radishes, carrots, and shallots going while you work on the mustard glaze (which takes less than a minute!) and season the salmon, and then prep the asparagus and snap peas while the fish cooks. If you’re not used to roasting radishes — get used to it! They take on an entirely different character when roasted, becoming juicy and soft, not at all sharp like they are when raw.

Now, let’s talk equipment. Having the right tools in your kitchen is as important as having the right ingredients. Even if you’re short on money or space, I promise that having the right items on hand will up your kitchen game, making you a more adaptable cook. A prime example of this is a restaurant-style sheet pan. If you don’t have one, get yourself one. They are perfect for this dish, and myriad other easy one-pan dinners. They’re just a smidge bigger (about 18 x 13 inches) than the cookie sheets you might already have, which can crowd ingredients, causing them to steam instead of brown. They are also a bit heavier, which helps with browning.You can easily adapt this party-ready recipe to feed a larger group — just double the recipe and use two sheet pans instead of one.

Of course, you can also adapt to what you have in the refrigerator: Just follow the recipe, dividing vegetables into the slow-cooking (first to go into the oven) and quick-cooking ones (the last to go into the oven). Try leeks or garlic scapes or green garlic instead of the shallots; use baby potatoes cut into coins (they’ll cook faster that way) in place of all or some of the radishes; use Broccolini instead of asparagus. Have fun with it, and just make sure not to crowd the pan too much!


  • 2 bunches red radishes, ends trimmed

  • 1 bunch thin carrots, ends trimmed, halved crosswise

  • 1 large shallot, sliced lengthwise

  • 2 tablespoons plus 1 teaspoon olive oil, divided

  • 1 3/4 teaspoons kosher salt, divided

  • 1 teaspoon black pepper, divided

  • 2 tablespoons honey

  • 1 1/2 tablespoons Dijon mustard

  • 1 teaspoon sriracha

  • 1 (1 1/2-pound) side of salmon, skin removed

  • 8 ounces fresh sugar snap peas, strings removed, halved lengthwise

  • 1 bunch fresh asparagus, trimmed

  • 1/2 cup fresh mint and/or fresh flat-leaf parsley leaves, for serving

  • Lemon wedges, for serving

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  1. Preheat oven to 425°F. Cut radishes in half; quarter any large radishes. Combine radishes, carrots, and shallot in a medium bowl; toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  2. Spread vegetables in an even layer on a large rimmed baking sheet; roast in preheated oven until vegetables have started to sizzle and brown, about 10 minutes.

  3. Stir together honey, mustard, and sriracha. Drizzle salmon with 2 teaspoons olive oil, and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread mustard mixture over top of salmon.

  4. Remove vegetables from oven. Toss vegetables; clear a space in the center for the salmon. Nestle fish onto baking sheet, and return to oven. Roast 10 minutes.

  5. Toss snap peas and asparagus in a bowl with remaining 2 teaspoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Remove pan from oven; scatter asparagus and snap peas around salmon, stirring so they make contact with the pan.

  6. Return to oven, and roast until salmon flakes easily with a fork and vegetables are tender, about 10 minutes. Transfer to a platter; sprinkle with herbs. Serve with lemon wedges.