Sheet Pan Apricot-Dijon Salmon and Spring Vegetables

Sheet Pan Apricot-Dijon Salmon and Spring Vegetables


Serves 4

5 oz. snap peas

5 oz. baby cauliflower

5 oz. asparagus, trimmed and cut into 1-inch pieces

1 small bunch carrots, halved

1 sprig fresh dill

3 Tbs. avocado oil, divided

½ Tbs. Dijon mustard

1 tsp. whole grain mustard

1.5 Tbs. Darbo apricot fruit spread

1 clove garlic, minced

4 salmon fillets


Preheat the oven to 400°F. In a medium boll, toss the vegetables with the oil, salt and pepper. Spread evenly on a parchment-lined baking sheet. Mix the mustards, apricot fruit spread, and garlic. Place the salmon fillets on the baking sheet in between the vegetables and brush each fillet with the sauce. Bake for 8 minutes, and broil until the tops of the fillets are browned. Serve with extra sauce.

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