Description
This Sheet Pan Honey Mustard Salmon recipe is a quick and delicious one-pan meal combining tender salmon fillets with perfectly roasted potatoes and broccoli, all coated in a sweet and tangy honey mustard sauce. Ready in about 30 minutes, it’s an easy and balanced dinner option that’s full of flavor and requires minimal cleanup.
Ingredients
Scale
Sauce
- ¼ cup pure honey
- 3 tablespoons whole grain mustard
- 1 ½ tablespoons olive oil, divided
- Zest of 1 lemon (1-2 teaspoons), plus lemon wedges for serving
- 1 large or 2 small garlic cloves, finely minced (2 teaspoons)
- ½ teaspoon dried thyme
- ½ teaspoon fine salt, more to taste
- ¼ teaspoon black pepper
Main Ingredients
- 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 the oven to 400°F to ensure it reaches the right temperature for roasting the ingredients evenly.
- Make the Honey Mustard Sauce: In a small bowl, whisk together the honey, whole grain mustard, 1 tablespoon olive oil, lemon zest, minced garlic, dried thyme, salt, and black pepper. Taste the sauce and adjust salt as needed. Set aside 3 tablespoons of this sauce for tossing with the potatoes.
- Marinate Salmon: Place the salmon fillets in a shallow bowl. Spoon the remaining honey mustard mixture over the salmon and use a spatula or marinade brush to coat all sides evenly. Let it sit while preparing the vegetables.
- Prepare Baking Sheet: Generously spray a large rimmed baking sheet pan with cooking spray to prevent sticking. Place the halved potatoes on the baking sheet and toss with the reserved 3 tablespoons of honey mustard sauce until well coated. Arrange the potatoes cut-side down in an even layer on one side of the pan. Bake for 15 minutes to start roasting the potatoes.
- Add Vegetables and Salmon: Remove the baking sheet from the oven. Push the potatoes over to occupy about one-third of the pan. Add the broccoli florets to the opposite side of the pan, leaving space in the middle for the salmon. Drizzle the broccoli with the remaining ½ tablespoon olive oil, toss to coat evenly, and sprinkle with a pinch of salt.
- Arrange Salmon and Continue Cooking: Place the marinated salmon fillets in the center space of the baking sheet. Return the pan to the oven and roast everything together until the salmon flakes easily with a fork, about 8 to 13 minutes depending on the thickness of the fillets.
- Serve: Remove from the oven and serve immediately. Offer lemon wedges on the side for squeezing over the salmon and vegetables for an extra burst of fresh flavor.
Notes
- This easy honey mustard salmon recipe is a flavorful sheet pan meal that comes together quickly and is ready to eat in about 30 minutes.
- Including protein, veggies, and carbs, it’s a sweet, savory, tangy main course that makes a complete meal on its own.
- Using a sheet pan minimizes cleanup and makes meal prep efficient.
- You can swap broccoli for other green vegetables like asparagus or green beans if preferred.
- Leftovers keep well in the fridge for up to 2 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 323
- 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
