Description
This Sheet Pan Honey Mustard Salmon recipe is a quick and easy one-pan meal featuring tender salmon fillets glazed in a tangy honey mustard sauce, roasted alongside crispy potatoes and fresh broccoli. Perfect for a nutritious and flavorful dinner ready in just under 40 minutes.
Ingredients
Scale
Honey Mustard Sauce
- 1/4 cup pure honey
- 3 tablespoons whole grain mustard
- 1 1/2 tablespoons olive oil, divided
- Zest of 1 lemon (1-2 teaspoons)
- 1 large or 2 small garlic cloves, finely minced (2 teaspoons)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fine salt, more to taste
- 1/4 teaspoon black pepper
Salmon and Vegetables
- 4 salmon filets, about 1 inch thick (4-5 oz each)
- Cooking spray
- 1 large head broccoli, cut into florets (4-5 cups)
- 1 lb small red or yellow potatoes, cut in half if large
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the ingredients on a sheet pan.
- Make Honey Mustard Sauce: In a small bowl, whisk together the honey, whole grain mustard, 1 tablespoon of olive oil, lemon zest, minced garlic, dried thyme, salt, and black pepper. Taste and adjust salt if needed. Reserve 3 tablespoons of this sauce for tossing the potatoes later.
- Prepare Salmon: Place the salmon filets in a shallow bowl and spoon the remaining honey mustard mixture over them. Use a spatula or marinade brush to evenly coat the salmon on all sides. Set aside to marinate briefly.
- Prepare Baking Sheet: Generously spray a large rimmed baking sheet with cooking spray. Arrange the halved potatoes on the sheet and toss them with the reserved 3 tablespoons of honey mustard sauce until well coated. Spread the potatoes cut-side down in an even layer.
- Bake Potatoes: Bake the potatoes in the preheated oven for 15 minutes to start cooking and crisping.
- Add Broccoli and Salmon: Remove the baking sheet from the oven and push the potatoes to one side taking up about one third of the pan. Place the broccoli florets on the opposite side, drizzle with the remaining 1/2 tablespoon olive oil, toss to coat evenly, and sprinkle with a pinch of salt. Place the marinated salmon fillets in the center space between the potatoes and broccoli.
- Roast Everything Together: Return the baking sheet to the oven and roast until the salmon flakes easily with a fork and the vegetables are tender, about 8-13 minutes depending on the salmon thickness.
- Serve: Serve the honey mustard salmon immediately with roasted potatoes, broccoli, and lemon wedges for squeezing over the top.
Notes
- This recipe provides a complete meal with protein, vegetables, and carbohydrates all cooked together on one pan for easy cleanup.
- Adjust the salt in the sauce to taste, especially if using seasoned potatoes or broccoli.
- For extra crispiness, you can broil the potatoes for 1-2 minutes after baking if desired.
- If you prefer thinner or thicker salmon fillets, adjust roasting time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 323 calories
- Sugar: 15 g
- Sodium: 528 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 52 mg
