If you're looking for a quick, healthy, and delicious salmon recipe, this 15-minute Baked Salmon with Vegetable and creamy yogurt mustard dill sauce is the perfect choice! Packed with protein, omega-3 fatty acids, and vibrant roasted veggies, this easy salmon dish is ideal for busy weeknights or a nutritious meal-prep option.
Why You’ll Love This Quick & Healthy Baked Salmon with vegetables Vegetable
One-Pan Meal – Minimal cleanup with everything roasted together on a single sheet pan.
Fast & Easy – Ready in just 15 minutes, making it perfect for weeknight dinners.
Nutritious & Flavorful – High in protein, healthy fats, and loaded with roasted vegetables.
Perfectly Balanced – The tangy, herby yogurt mustard dill sauce complements the rich salmon beautifully.
Ingredients you need for Baked Salmon with vegetables Vegetable
Salmon - You can use salmon with skin or without skin based on your preferences.
Asparagus - Asparagus are so tender and delicious during spring. So grab some good quality tender asparagus.
Cherry Tomatoes - It will add a subtle sweetness at every bite.
Panko Crust - Panko crust creates a crunchy bite. You can use breadcrumbs too.
For the yogurt sauce - You will need yogurt, fresh dill leaves and dijon mustard or yellow mustard.
How to Make 15-Minute Salmon with Roasted Vegetables
Place the asparagus and cherry tomatoes in an oven proof pan or a cookie sheet. I used a cast iron pan. Sprinkle 1 teaspoon oil and ¼ teaspoon salt. Massage it with your hand and layer it in a single level. Roast it for 5 minutes.
In the meantime, sprinkle rest of the salt on the fish fillet and give it a massage. Rub ⅓ tablespoon mustard on top of each of the salmon fillet. Spread mustard only on one side. Add 1 tablespoon panko crust on top of the mustard and gently press it.
After 5 minutes of roasting the asparagus and cherry tomatoes, take the pan out and layer the salmon fillet on top. Place it back in the oven and roast for 10 minutes.
While the salmon gets ready, add the yogurt, fresh dill and mustard in a blender and blend it to a smooth sauce.
After 10 minutes of roasting, place the pan on the top rack and turn the broil on. Broil for 1 to 2 minutes for the panko crust to turn golden brown.
Serve the salmon and veggie while it’s still warm and spoon the yogurt mustard dill sauce on top.
The Yogurt Mustard Dill Sauce!
The sauce is a keeper, and you can use it even as a dip. It’s a no fuss 3-ingredient (fresh dill leaves, yogurt, and mustard) sauce that you can whip in a few seconds in the blender. It’s tangy with a kick from the mustard and refreshing from fresh dill.
Try you with any other choice of herb if you are not a fan of dill!
Can you make this dish in stove top instead of oven?
Absolutely YES! You just need to cook the asparagus and the tomatoes in the stove top until it's soften. Take the vegetables off the pan to a serving plate, and then cook the fish for 10 minutes (5 minutes on each side) in the same pan. Serve salmon with the vegetables and the sauce.
Expert Tips for the Best Baked Salmon Recipe
Make It Dairy-Free – Use coconut yogurt as a substitute for Greek yogurt in the sauce.
Use Fresh Ingredients – Fresh salmon and herbs will enhance the flavor.
Don’t Overcook the Salmon – Keep an eye on it to ensure it stays moist and tender.
Customize Your Veggies – Swap out zucchini for asparagus, or use sweet potatoes for a heartier meal.
Here are a few other salmon recipes that you might enjoy!
15 Minutes Salmon Vegetable with Yogurt Mustard Dill Sauce
Ingredients
- 3 small salmon fillets
- 1 bunch asparagus
- 2 cups cherry tomatoes
- 1 teaspoon oil
- 1 teaspoon salt
- 1 cup plain yogurt
- 2 tablespoons finely chopped dill leaves
- 2 tablespoons Maille original mustard
- 3 tablespoons panko crust
Instructions
- Preheat the oven to 400 F.
- Place the asparagus and cherry tomatoes in an oven proof pan or a cookie sheet. I used a cast iron pan. Sprinkle 1 teaspoon oil and ¼ teaspoon salt. Massage it with your hand and layer it in a single level. Roast it for 5 minutes.
- In the meantime, sprinkle rest of the salt on the fish fillet and give it a massage. Rub ⅓ tablespoon mustard on top of each of the salmon fillet. Spread mustard only on one side. Add 1 tablespoon panko crust on top of the mustard and gently press it.
- After 5 minutes of roasting the asparagus and cherry tomatoes, take the pan out and layer the salmon fillet on top. Place it back in the oven and roast for 10 minutes.
- While the salmon gets ready, add the yogurt, fresh dill and mustard in a blender and blend it to a smooth sauce.
- After 10 minutes of roasting, place the pan on the top rack and turn the broil on. Broil for 1 to 2 minutes for the panko crust to turn golden brown.
- Serve the salmon and veggie while it’s still warm and spoon the yogurt mustard dill sauce on top.
Nutrition
