One Pan Mustard Roasted Salmon and Veggies
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
gluten-free, dairy-free, nut-free, egg-free options for AIP, low FODMAP, keto
  • 2 tablespoon Terra Delyssa Organic Extra Virgin Olive Oil, divided
  • 2 tablespoons whole grain mustard
  • 1 tablespoon Dijon or yellow mustard
  • 1 small shallot, minced
  • 1 teaspoon honey or maple syrup
  • Freshly squeezed juice, from 1 lemon
  • 1½ - 2 lbs Wild Caught King or Coho salmon filet(s), skin on
  • 1 lb baby reds, sliced into thin rounds
  • 2-3 small zucchini (or yellow squash), sliced into thin rounds
  • 1 lemon, thinly sliced
  • sea salt and black pepper, to taste
  • fresh dill, roughly chopped
  1. Preheat oven to 400ºF. Lightly grease a large baking sheet with a little olive oil.
  2. In a small bowl, whisk together the mustards, shallot, honey (or maple) and lemon juice. Season with sea salt and black pepper, to taste.
  3. Place zucchini and potato rounds in an even layer onto the prepared baking sheet. Arrange the lemon slices on top. Drizzle with olive oil and season with salt and pepper, to taste.
  4. Top with salmon filet(s), spoon the mustard mixture on top (dividing evenly among the filets if more than one). Sprinkle fresh dill over everything.
  5. Place the pan into the preheated oven and cook until the fish flakes easily with a fork, about 18-20 minutes.
  6. Serve immediately, garnished with fresh dill, if desired.
The cooking time can vary depending on the size and thickness of the filets. Best to check around 12-15 minutes, to avoid overcooking.

For Whole30 leave out maple or honey
For keto, leave out potatoes and add more veggies
For AIP leave out maple or honey and swap potatoes for more veggies (check to make sure mustard is compliant)
For Low FODMAP leave out shallots
Recipe by Tasty Yummies at