Baked Salmonwith Roasted Vegetables and Creamy Lemon‑Dill Mustard Sauce

Marinate the salmon

1. 1

   combine olive oil, lemon juice, mustard, grated garlic, chopped parsley, black pepper, paprika, red pepper flakes, and salt; coat the fillets and refrigerate for 30 minutes.

Prepare the vegetables

2. 2

   wash and halve the baby potatoes, slice the carrots, cut the red onion into wedges, and slice the mushrooms; parboil the potatoes and carrots in salted water for 10–12 minutes, add the broccoli for the last few minutes, then drain and let cool slightly.

Season the vegetables

3. 3

   toss the parboiled potatoes, carrots, broccoli, red onion wedges, and mushrooms with paprika, garlic powder, black pepper, salt, and olive oil.

4. 4

   Preheat the oven to 400°F (400°F). Spread the seasoned vegetables on a parchment‑lined baking tray, place the marinated salmon fillets among them, and bake for 20–30 minutes, increasing the temperature to 400°F for the final minutes if extra browning is desired.

Make the sauce

5. 5

   melt butter in a saucepan over medium‑low heat, add grated garlic and cook briefly, stir in the flour and cook for about a minute, then gradually whisk in the milk until the sauce thickens.

6. 6

   Finish the sauce by stirring in mustard, lemon juice, chopped dill, and paprika; season with salt and black pepper to taste.

7. 7

   Serve the baked salmon and roasted vegetables on plates, drizzle with the creamy lemon‑dill mustard sauce, and keep extra sauce on the side.