Description
This Sheet Pan Honey Mustard Salmon recipe is a quick and flavorful one-pan meal that features tender salmon fillets glazed with a sweet and tangy honey mustard sauce, roasted alongside seasoned potatoes and fresh broccoli. It’s a balanced, wholesome dinner perfect for busy weeknights, combining protein, vegetables, and carbs all in a single sheet pan with minimal cleanup.
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), 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 your oven to 400°F to prepare for roasting the salmon, potatoes, and broccoli together on a sheet pan.
- Make Honey Mustard Sauce: Whisk together honey, whole grain mustard, 1 tablespoon of olive oil, lemon zest, minced garlic, dried thyme, salt, and pepper in a small bowl. Taste and adjust salt if needed. Reserve 3 tablespoons of this sauce for the potatoes later.
- Marinate Salmon: Place the salmon fillets in a shallow bowl and spoon the remaining honey mustard sauce over them. Use a spatula or brush to coat each fillet evenly on all sides. Set aside to marinate briefly.
- Prepare Baking Sheet: Spray a large rimmed baking sheet generously with cooking spray to prevent sticking. Arrange the halved potatoes on the sheet and toss them with the reserved 3 tablespoons of honey mustard sauce until well coated, then spread cut-side down evenly on one side of the pan.
- Start Roasting Potatoes: Bake the potatoes for 15 minutes to begin softening and roasting.
- Add Broccoli and Oil: Remove the pan from the oven and push the potatoes to one side, occupying about one-third of the pan. On the opposite side, spread the broccoli florets. Drizzle with the remaining ½ tablespoon olive oil and toss to coat evenly. Sprinkle with a pinch of salt.
- Add Salmon and Finish Baking: Place the marinated salmon fillets on the baking sheet in the middle section between the potatoes and broccoli. Return the sheet to the oven and bake for an additional 8 to 13 minutes, until the salmon flakes easily with a fork and the vegetables are tender.
- Serve: Remove the sheet from the oven and serve immediately with lemon wedges on the side for squeezing over the salmon and vegetables.
Notes
- This one-pan meal is quick to prepare and ideal for busy weeknights, delivering protein, vegetables, and carbohydrates in one dish.
- You can substitute the broccoli with other firm vegetables like asparagus or green beans if preferred.
- Adjust cooking time depending on salmon thickness; thicker fillets may require a few extra minutes.
- Use fresh lemon zest rather than bottled for the brightest flavor.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 salmon fillet with vegetables and potatoes (1/4 of recipe)
- Calories: 323
- 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
