Description
This Sheet Pan Honey Mustard Salmon recipe is a quick and easy one-pan meal featuring tender salmon filets glazed with a sweet and tangy honey mustard sauce, roasted alongside flavorful potatoes and broccoli. Perfect for a nutritious and balanced dinner in about 30 minutes.
Ingredients
Scale
Honey Mustard Sauce
- ¼ cup pure honey
- 3 tablespoons whole grain mustard
- 1 ½ tablespoons olive oil, divided
- Zest of 1 lemon (1-2 teaspoons)
- 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
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
- Lemon wedges for serving (from the zested lemon)
Instructions
- Preheat Oven: Preheat the oven to 400°F to prepare for roasting the salmon and vegetables.
- Make Honey Mustard Sauce: In a small bowl, whisk together honey, whole grain mustard, 1 tablespoon olive oil, lemon zest, minced garlic, dried thyme, salt, and black pepper. Taste and adjust salt as needed. Reserve 3 tablespoons of this sauce for the potatoes.
- Marinate Salmon: Place salmon filets in a shallow bowl. Spoon the remaining honey mustard sauce over the salmon and coat all sides thoroughly using a spatula or marinade brush. Set aside to marinate briefly.
- Prepare Baking Sheet: Generously spray a large rimmed baking sheet with cooking spray to prevent sticking.
- Toss and Arrange Potatoes: Place the 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 baking sheet. Bake for 15 minutes.
- Add Broccoli and Oil: Remove the baking sheet from the oven. Push potatoes to one side occupying about one-third of the pan. Add broccoli florets on the opposite end, leaving space in the middle for salmon. Drizzle broccoli with remaining ½ tablespoon olive oil, toss to coat evenly, and sprinkle with a pinch of salt.
- Add Salmon and Continue Roasting: Place the marinated salmon filets in the center space between potatoes and broccoli. Return the sheet to the oven and roast for an additional 8-13 minutes, or until salmon flakes easily with a fork, depending on thickness.
- Serve: Remove from oven and serve the salmon alongside roasted potatoes and broccoli, garnished with lemon wedges.
Notes
- This recipe yields a complete meal with protein, vegetables, and carbohydrates all cooked together on one pan for easy cleanup.
- Adjust salt to taste, especially if you prefer lower sodium intake.
- For more intense flavor, marinate the salmon in the honey mustard sauce for up to 30 minutes before baking.
- Use a rimmed baking sheet to prevent juices from spilling in the oven.
- Ensure potatoes are cut evenly for uniform cooking. If potatoes are larger than bite-sized, cut into smaller pieces.
- If you prefer crispier vegetables, broil for 1-2 minutes at the end, watching carefully to avoid burning.
Nutrition
- Serving Size: 1 serving (1 salmon filet with vegetables)
- Calories: 323 kcal
- 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
