Description
This sheet pan honey mustard salmon recipe is a quick and flavorful meal featuring tender salmon fillets coated in a sweet and tangy honey mustard sauce, paired with roasted broccoli and potatoes. Ready in about 30 minutes, this one-pan dish offers a balanced combination of protein, vegetables, and carbs perfect for a wholesome dinner.
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), plus lemon wedges for serving
- 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 fillets, 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 prepare for roasting the ingredients.
- 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 with the potatoes.
- Coat Salmon: Place the salmon fillets in a shallow bowl and spoon the remaining honey mustard mixture over them. Use a spatula or marinade brush to evenly coat all sides of the salmon. Set aside to marinate briefly.
- Prepare Baking Sheet: Spray a large rimmed baking sheet with cooking spray to prevent sticking. Place the 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.
- Start Roasting Potatoes: Place the baking sheet in the oven and bake the potatoes for 15 minutes to begin softening and browning.
- Add Broccoli and Salmon: Remove the baking sheet from the oven. Push the potatoes to one side, occupying about one-third of the pan. Add the broccoli florets to the opposite side, leaving space in the middle for the salmon.
- Season Broccoli: Drizzle the broccoli with the remaining 1/2 tablespoon olive oil, toss to coat evenly, and sprinkle with a pinch of salt.
- Arrange Salmon: Place the coated salmon fillets between the potatoes and broccoli on the baking sheet.
- Finish Cooking: Return the baking sheet to the oven and roast until the salmon flakes easily with a fork, about 8-13 minutes depending on thickness, and the vegetables are tender and cooked through.
- Serve: Remove from the oven and serve the salmon and roasted vegetables with lemon wedges for squeezing over the top.
Notes
- This meal combines protein, vegetables, and carbohydrates for a complete and balanced dinner all cooked in one pan.
- The roasting time may vary slightly depending on the thickness of the salmon and size of the potato pieces.
- Use cooking spray to prevent sticking and make cleanup easier.
- Adjust salt and seasoning according to taste preferences.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 323 kcal
- Sugar: 15 g
- Sodium: 528 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 52 mg
