Salmon and Summer Vegetable Sheet Pan Meal

Salmon and Summer Vegetable Sheet Pan meals make for easy clean up with a healthy summer dinner option. Whether the grill is down or you are stuck inside, sheet pan or foil pack dinners are an easy way to make the best of the summer garden, keep your family healthy and get dinner on the table quickly - no matter the time of year, that's always a goal.

Course: Main Course

Cuisine: American

Keyword: grill, one dish, salmon, sheet pan, summer

Servings: 4

Ingredients

1 yellow squash
1 zucchini
1/2 red onion
1 red bell pepper
1 yellow bell pepper
2 carrots or 1 cup petite carrots
fresh green beans if preferred
1 cup grape tomatoes
4 salmon filet
1/2 cup sesame oil divided
2 Tablespoons Dijon mustard divided
2 Tablespoons honey
4 teaspoons minced garlic divided
2 Tablespoons orange juice or 2 tsp lemon juice
2 teaspoons black pepper divided
2 teaspoons seasoning salt divided

Instructions

Preheat oven to 400.
Cover sheet pan with foil.
Chop vegetables in to like size pieces, 1 inch is preferred.
Lay all vegetables, except tomatoes, on sheet pan. Mixed together, or separated by color or type.
In a bowl, combine - 1/4 cup sesame oil, 1 tablespoon mustard, 1 tablespoon honey, 2 teaspoons garlic, 1 Tablespoon orange juice or 1 teaspoon lemon juice, 1 tsp black pepper, and 1 tsp seasoning salt.
Pour sauce over veggies.
Toss together to cover.
Bake at 400 for 8 minutes.
In the mean time, mix together remaining sauce ingredients and set aside.
Once 8 minutes complete, move around vegetables and make 4 holes for the salmon flanks.
Cover top of salmon filets with sauce and pour any extra over vegetables.
Bake at 400 for 12 minutes.
Remove from oven and serve immediately.