Sheet Pan Honey-Dijon Salmon with Spring Veggies

Ingredients

Slow-roast vegetables:

• 2 bunches red radishes, halved or quartered

• 1 bunch thin carrots, halved crosswise

• 1 large shallot, sliced lengthwise

• 1 tablespoon olive oil

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Glaze:

• 2 tablespoons honey

• 1 1/2 tablespoons Dijon mustard

• 1 teaspoon sriracha

• 1 teaspoon cannabis-infused olive oil or cannaoil(Note: Use 1 tsp for ~10mg THC per serving. Adjust to your tolerance.)

Salmon:

• 1 (1 1/2-pound) side of salmon, skin removed

• 2 teaspoons olive oil

• 3/4 teaspoon kosher salt

• 1/2 teaspoon black pepper

Quick-cook vegetables:

• 8 ounces fresh sugar snap peas, strings removed, halved

• 1 bunch fresh asparagus, trimmed

• 2 teaspoons olive oil

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

To serve:

• 1/2 cup fresh mint and/or parsley leaves

• Lemon wedges

Why Cannabis-Infused?

Unlike brownies that slam you with a single potent punch, this meal lets you microdose deliciously. A drizzle of infused oil is evenly spread across six servings. The effect is more “evening unwinding with Netflix” than “oops-I-can’t-move.”

For best results, I recommend using a THC-infused olive oil made in the ECRU Decarboxylator — it takes 30 minutes to decarb and 4 hours to infuse, with one button. No guesswork, no burnt terpenes.

Instructions

Step 1: Preheat & Roast Root Veg

Preheat oven to 425°F (220°C).

In a bowl, toss radishes, carrots, and shallots with 1 tablespoon olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a large, heavy-duty sheet pan (ideally 18 x 13 inches). Roast for 10 minutes — they’ll start browning around the edges. That’s when the magic begins.

Step 2: Mix Your Cannabis Glaze

While the veggies are roasting, whisk together:

• Honey

• Dijon

• Sriracha

• Cannabis-infused oil

This mixture is your edible glaze — rich, sweet, tangy, with a cannabis payload tucked gently beneath the flavor layers. No grassy taste, just mellow satisfaction.

Step 3: Add & Glaze the Salmon

Take the sheet pan out. Nudge the veggies to the sides and place the salmon in the middle. Drizzle it with 2 tsp olive oil, sprinkle with 3/4 tsp salt and 1/2 tsp black pepper, and brush on your cannabis honey-mustard glaze generously.

Slide the whole tray back into the oven for 10 minutes.

Step 4: Toss in Green Veg

While that’s roasting, mix snap peas and asparagus with the remaining 2 tsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.

Pull the sheet out again. Scatter the green veg around the salmon, making sure they touch the pan so they roast, not steam.

Return it to the oven for another 10 minutes, or until:

• Salmon flakes with a fork

• Veggies are just tender with a touch of char

Step 5: Serve It Up

Transfer everything to a serving platter. Scatter fresh herbs on top — mint and parsley are my go-to for that “farmers’ market in spring” vibe.

Add lemon wedges on the side for a bright hit of acid.

Dosing and Effects

This recipe makes 6 servings. Each serving contains ~10mg THC (if using 1 tsp of cannaoil at ~60mg THC per tablespoon). You can reduce the dose by using a smaller amount or diluting the infused oil with regular oil.

Effects kick in within 45 minutes to 2 hours. Expect a warm body high, gentle headspace, and soft relaxation — ideal for dinner parties, creative evenings, or winding down with a good book.

Infusion Notes & Swaps

• Don’t use alcohol tincture (like Everclear) in this recipe. It’s not oven-safe due to its low boiling point and flammability.

• If you're using ECRU Decarboxylator, you can infuse butter, coconut oil, olive oil, or even honey.

• Swap radishes for baby potatoes, shallots for leeks, and asparagus for Broccolini if that’s what your fridge offers. Just keep root veg roasting longer and greens to the end.

• Want it vegan? Use maple syrup instead of honey and tofu instead of salmon. Bonus: tofu LOVES cannabis oil.

Final Thought: Cooking with Cannabis = Cooking with Care

As Alice B. Toklas once wrote, “The dinner table is a meeting place for the human experience.” With cannabis cooking, that meeting becomes a little softer around the edges, a bit more giggly, and always, always memorable.

And yes, I always decarb with the ECRU machine. Because no one wants to mess up a $50 batch of bud by overheating it. You just press one button. Simple.